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:

Deloitte University Hotel & Conference Center - Benchmark Hospitality
- High-end private hotel and conference center called Deloitte University. Closed to the public.
- 1,400 hotel rooms - all single occupancy, no suites.
- Nine restaurants and lounges including a Starbucks and Seattle's Best Coffee, and three sit down restaurants.
- 200,000 square feet of meeting space - Ballrooms, Amphitheater and classrooms.
- Fitness Center, jogging trails and sports fields (all available to our associates to use!)
- All professional clientele. No weddings, holiday parties, school groups, or other social-type events.
- Located in Westlake, Texas - near Keller, Southlake, and Roanoke.
- For more information about our property, check our website: BenchmarkHotelDFW.com
- Property is managed by Benchmark Hospitality at Deloitte University.

Benefits & Perks
- Awesome Employee Focused Culture with many Associate Events!
- Closed many weekends and most holidays - 10 days of holiday pay.
- Up to 14 Vacation & Sick days per year.
- Weekly pay!
- Leadership and Career development programs. Many opportunities to grow and transfer to new positions.
- Free Lunch in our newly remodeled Associate Cafeteria.
- Eligible for Medical Insurance and other awesome benefits within 30 days of employment.
- Employer matching 401k.
- Tuition Reimbursement.
- Free parking on-site.
- Free uniforms and we will clean them!
- Benchmark Hospitality hotel discounts.

#PGH-DU #PGH-BMC Benchmark Hospitality

What you will have an opportunity to do:

BASIC FUNCTION: The Sous Chef is responsible for the day-to-day production of the kitchen. The Sous Chef will assure that cooks have everything they need to be ready for service and assist Supervisor on stations, if needed. This position will be in charge of ordering and assisting Chef with menu development. The Sous Chef will work in one of our four kitchens which include:

• Banquet Kitchen - High volume kitchen which serves our ballrooms, coffee break stations, and Associate Cafeteria.
• Market Restaurant - World fair cuisine, featuring a buffet-style market that serves breakfast, lunch and dinner.
• Albero Restaurant - Classic Italian Cuisine, featuring family style dining for lunch & la carte dining for dinner.
• Ember Restaurant - Latin Steakhouse flare and flavors offering a light breakfast but featuring family style dining for lunch and a la carte dining for dinner.

ESSENTIAL FUNCTIONS:

• Responsible for recruiting, interviewing, training, coaching, discipline and conducting performance appraisals for direct reports. Also responsible for creating schedules and approving employees' time, time off and shift changes.
• Assign, train, support and direct the staff to carry out the basic operation of their roles to give maximum efficiency and performance, maintaining the policy and standards of the property.
• Coach, develop and provide feedback to the staff for the continued growth in their current and future positions within our company.
• Responsible for the day-to-day operations of the kitchen team.
• Ensures culinary team is ready for each meal period and stations are set on time.
• Conduct spot-checks to ensure recipes are being followed to standard and consistency is maintained.
• Consistently checks the quality of all food products for each meal period to ensure the quality is maintained.

Job Category: DUCareersInFandB & DUCareersInManagement

#IND100 #ZR75

What are we looking for?

QUALIFICATIONS:

• Culinary internship, apprenticeship or degree preferred.
• Two years of Supervising or Peer Trainer experience required.
• Three years' culinary experience required.
• Good computer skills. Proficient in Microsoft Excel and Outlook. Word, PowerPoint, Microsoft Teams and OneNote experience desirable.
• Knowledge of culinary applications such as ChefTech or similar desirable.
• Manager Food Safety certification required within 30 days of starting position required.

Compensation:
$ - Based on Experience

$ - Based on Experience

Pyramid 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.