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:Welcome to The Mission Inn Hotel & Spa, a legendary property in the Pyramid Global Hospitality portfolio located in the heart of Riverside, California. Featuring 238 guest rooms and over 160,000 sq ft of meeting and event space, this AAA Four-Diamond, National Historic Landmark spans an entire city block and offers a truly unique and dynamic environment for hospitality professionals.At The Mission Inn Hotel & Spa, we are proud to deliver exceptional service within a setting rich in history and architectural beauty. As a member of our team, you’ll be part of a community-driven environment where collaboration and connection are at the core of everything we do. Our work is purpose-driven, rooted in preserving the legacy of this iconic property while creating meaningful experiences for every guest.We offer a wide range of opportunities across multiple departments, including guest services, food and beverage, housekeeping, sales and events, and more. Whether you are beginning your career or looking to grow within the industry, you’ll find a supportive culture where your contributions are impactful and recognized.Joining our team means becoming part of a people-first culture where your development and success are a priority. If you’re ready to build your career at an iconic destination known for its history, scale, and influence, we invite you to explore opportunities at The Mission Inn Hotel & Spa and apply today.#PGH-MIWhat you will have an opportunity to do:We are seeking a talented and driven Sous Chef to join the Mission Inn Hotel culinary team. This leadership role is responsible for assisting in the daily management of kitchen operations while ensuring exceptional food quality, consistency, presentation, and guest satisfaction across all culinary outlets.The ideal candidate is passionate about hospitality, thrives in a fast-paced environment, and demonstrates strong leadership and organizational skills.POSITION SUMMARY: The Sous Chef supports the culinary leadership in managing daily kitchen operations, ensuring high-quality food preparation, consistency, food safety, and exceptional guest experiences. This role supervises kitchen staff, assists with menu execution, and helps maintain efficient operations within a luxury hotel environment.KEY RESPONSIBILITIESSupervise and assist in all kitchen operations, including the preparation and execution of the banquets, restaurants, room service and Garde Manger departments, as well as special events.Supervise, mentor, train and develop culinary team members to maintain luxury hospitality standards.Ensure all food is prepared and presented according to established recipes, quality expectations, and presentation guidelinesCollaborate with the Executive Chef and culinary leadership team on menu planning, seasonal offerings, and recipe developmentMonitor executive steward responsibility to maintain high standards of cleanliness, sanitation, and food safety compliance in accordance with local health regulations.Monitor inventory levels, ordering, product rotation, and storage procedures to minimize waste and control food costsSupport scheduling, staffing, and labor management to ensure operational efficiency.Oversee incoming food products to ensure quality expectations.Conduct line checks and oversee service execution to ensure consistency and timely delivery during high-volume periodsCoordinate effectively with stewarding, purchasing, front-of-house, and other departments to support seamless operations in a cost-effective manner as outlined in the annual budget.Address guest concerns and special dietary requests with professionalism and attention to detailInspect all refrigeration and dry storage for proper handling and rotation.Document and communicate evening operational activities in the department logbook accurately and professionally.SCHEDULING:This is a Full-Time position, working 5 days a week; flexible availability required across AM, PM, and Mid-Shift rotations.Must be available to work weekends, holidays, and special event periods based on hotel business demands.Expect to work long hours, nights, weekends, and holidays, for special events and during peak seasons.What are we looking for?3+ Years Sous Chef or similar culinary experience in a leadership role at a luxury hotel, upscale resort, conference center or high-volume culinary environment.Experience in supervising a staff of fifteen (15) or more employees.Experience using scheduling, inventory, and hotel management systems.EDUCATIONHigh school graduate or equivalent required.Formal Culinary Training in a culinary arts school or apprenticeship with professional chefs.Culinary degree preferred; relevant luxury hotel or high-volume culinary experience may be considered in place of formal education.REQUIRED CORE COMPETENCIES:Knowledge of hotel culinary departments.Creative, innovative and assertive personality.Excellent communication and collaboration skills.Ability to manage large teams in a fast-paced, high-volume environment.Advanced Time management and multitasking skillsKnowledge of Food quality and presentation standardsSolid understanding of menu execution and kitchen operationsKnowledge of basic accounting, cost control and inventory managementAttention to detail and organizational skillsKnowledge of food safety, sanitation, and HACCP standardsPassion for culinary excellence and exceptional guest experiencesPreferred Qualifications:Luxury hotel or Five-Star experienceBilingual skills are a plus.Manager Level Certification in food safety or sanitation.WORK ENVIRONMENT & PHYSICAL REQUIREMENTSAble to work in a high-pressure environment focused on speed, efficiency, and perfection.This position operates in a fast-paced hospitality environment with exposure to noise, high heat, steam, and high-volume food service operations.Able to push, pull, lift, and carry heavy pots and bulk food up to 50 lbs., and constant movement, such as walking between hot stations and large-scale, separate prep areas for duration of the shift.Ability to observe and adhere to all Health and Safety regulations and company guidelines for food handling, cross-contamination protocols, and sanitation.Compensation:$72000-$78000Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations. #J-18808-Ljbffr