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Pyramid Global Hospitality Logo Pyramid Global Hospitality · Gastronomy

Sous Chef - Restaurants and Banquets

United States, Westlake · Job Posted February 20, 2026
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Job Description

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.

Job Responsibility

  • Responsible for the day-to-day production of the kitchen
  • Assure that cooks have everything they need to be ready for service and assist Supervisor on stations, if needed
  • In charge of ordering and assisting Chef with menu development
  • Responsible for recruiting, interviewing, training, coaching, discipline and conducting performance appraisals for direct reports
  • 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
  • Coach, develop and provide feedback to the staff for the continued growth in their current and future positions
  • 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

Requirements

  • 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

What we offer

  • 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
  • Comprehensive health insurance
  • Retirement plans
  • Paid time off
  • On-site wellness programs
  • Local discounts
  • Employee rates on hotel stays
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