Sous Chef

Inn At Perry Cabin Sous Chef

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.

At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.

Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.

About our property:

We invite you to become part of our crew at one of the most desirable destinations on the Eastern Shore, the Inn at Perry Cabin. A Forbes 4-star historical gem tucked away on acres of privacy along the serene Miles River in St. Michaels, Maryland, the Inn at Perry Cabin encompasses genuine hospitality with a strong sense of nautical heritage. Our luxury resort provides a unique and authentic Chesapeake Bay experience and has been recognized as a top resort in the Mid-Atlantic by Condé Nast and Travel + Leisure. Providing upscale amenities such as Links at Perry Cabin (our exclusive Pete Dye-designed golf course), the Spa at Perry Cabin (our therapeutic oasis), and a Fleet of five sailboats, including the historic 1902 Skipjack, Stanley Norman, and a stately 55-foot Hinckley Yacht, Inn at Perry Cabin is one of the most desirable and unforgettable places to work on the Eastern Shore. Adding to the charm of the resort is a zero-edge swimming pool, lush gardens maintained by our on-property horticulturist, complementary bicycles, kayaks and paddleboards, and a unique array of resort activities. As a member of our crew, you will work with the BEST. Our team of diverse and passionate professionals enjoy an environment that fosters growth and encouragement in all they do. Our culture is supported by our Pillars: Service, Teamwork, Professionalism & Respect, Integrity, and Delivering Results. Our INN Crew share the goal of providing exceptional service and creating lasting memories for all guests of the Inn. If you are ready to set sail into a new adventure, apply today and enjoy the many benefits and great opportunities for growth at Inn at Perry Cabin! For more information about the Inn at Perry Cabin, please visit our website at innatperrycabin.com At Pyramid Global Hospitality, we are committed to caring for our team members by offering a comprehensive benefits package for full-time employees. Our benefits include medical insurance with employer contribution, as well as vision, dental, life, pet, and accident insurance options. We also provide a 401(k) program with an employer match and immediate full vesting, along with paid time off. Plus, all employees, including part-time team members, enjoy exclusive discounts across our portfolio of hotels. Join our team and experience the support, flexibility, and benefits that help you thrive both professionally and personally.

What you will have an opportunity to do:

Provide technical and administrative assistance to the Executive Sous Chef, effective operation of the kitchen and food production outlets.

Essential Job Functions

• Schedule production work for subordinate employees.
• Check staffing, uniforms, and daily production sheets.
• Review quality of product.
• Coordinate units of kitchen operation.
• Assist with controlling food costs and requisitioning necessary supplies.
• Ensure proper sanitation and maintenance of kitchen equipment and kitchen operation.
• Ensure that meals are prepared and delivered on time and in acceptable quantity and quality.
• Test, write, and standardize recipes. Establish and create written standards for execution.
• Assist with developing new menu items to allow the hotel to compete with other banquet operations in the area.
• Assist Catering department with developing special menus for functions; meet with clients as requested.
• Meet with the Executive Chef to review equipment needs, plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Review the daily activities; check the following: house count, forecasted covers for each outlet, catering activity, purchases, meetings, appointments, and VIP/special guests.
• Practice emergency procedures in compliance with hotel/company standards; react and assist in hotel emergency situations as needed.

• Inspect the cleanliness of the line, floor, and all kitchen stations. Direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Assist with monthly culinary inventories. Monitor monthly status of all accrual categories, i.e., linen, table ware, food supplies, etc.
• Assist with the recruiting, hiring, evaluation, training and discipline of all hourly employees to ensure consistency in administering direction; follow up with corrections where needed.
• Tour kitchen facilities daily; monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to divisional standards; rectify any deficiencies with respective personnel. Handle disciplinary problems and counsel employees.
• Inspect the grooming and attire of staff; rectify any deficiencies.
• Ensure that all staff attend required training in hazardous communication, safety, and sanitation as established by local and government regulations.
• Monitor staff to ensure that they are following established safety and infection control policies and procedures including body mechanics and ergonomics.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Thoroughly train culinary staff (preparation and cooking of all dishes) and service staff (plating).
• Assist staff with their job functions to ensure optimum service to guests.
• Monitor the staff's interaction with guests, ensuring prompt and courteous service; resolve discrepancies with respective personnel.
• Promote positive guest relations at all times. Observe guest reactions and confer frequently with staff to ensure guest satisfaction, monitor and handle guest complaints.
• Assist in preparing for and working at any hotel function.
• Document pertinent information in department's logbook.
• Maintain complete knowledge of all hotel features/services and hours of operation.
• Support Leading Quality Standards; strive to continuously improve.
• Ensure by example that the Inn at Perry Cabin philosophy is known.
• Observe standards for the department in image, appearance, and grooming; properly represent the company and the profession to outside organizations and the community.
• Be knowledgeable of, implement, communicate, and comply with policies of Inn at Perry Cabin and its Hotel Human Resources Department.
• Be an ambassador of the hotel and the company at all times, in and out of the work place.
• Ensure security and confidentiality of all guest and hotel information.

Job Requirements

Education & Experience

• Certification of culinary training or apprenticeship required. Culinary degree preferred.
• Food Handling and Sanitation certificates required.
• Minimum three years' experience and/or training in the Culinary Department of a luxury hotel, with three years in a management capacity preferred.

Skills

Ability to work in all stations in kitchen. Ability to satisfactorily communicate in English with guests, management, and employees to their understanding. Ability to work a ten-hour shift, five or six days per week in hot, noisy and crowded conditions. Ability to compute basic mathematical calculations. Knowledge of food cost controls. Computer proficient. Ability to provide legible communication. Ability to think clearly, analyze and resolve problems and exercise good under high pressure