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Sous Chef

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Pyramid Global Hospitality

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Location:
United States , Excelsior Springs

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Category:
-

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Contract Type:
Not provided

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Salary:

65000.00 - 70000.00 USD / Year
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Job Description:

The Sous Chef supports the Executive Chef in overseeing all culinary operations at The Elms Hotel & Spa, ensuring exceptional food quality, consistency, and guest satisfaction across all outlets. This role is hands-on and leadership-driven, responsible for daily kitchen operations, team development, food safety compliance, and execution of menus that reflect the historic elegance and elevated hospitality standards of The Elms.

Job Responsibility:

  • Assist the Executive Chef in managing daily kitchen operations across all food outlets, banquets, events, and room service
  • Ensure consistent execution of menus, recipes, plating, and presentation standards
  • Lead food preparation and service during assigned shifts, including nights, weekends, and holidays
  • Participate in menu development, tastings, seasonal offerings, and special events
  • Monitor food quality, freshness, and proper portioning at all times
  • Supervise, train, and mentor kitchen colleagues to foster a positive, accountable, and high-performing culture
  • Assist with onboarding, scheduling, coaching, and performance feedback for culinary team members
  • Model professionalism, teamwork, and a people-first leadership approach
  • Step in as acting Executive Chef when needed
  • Ensure compliance with all local, state, and federal health regulations
  • Enforce proper food handling, storage, labeling, and sanitation procedures
  • Maintain a clean, organized, and safe kitchen environment at all times
  • Support ongoing health inspections and internal audits
  • Assist with ordering, inventory management, and vendor communication
  • Help control food and labor costs through proper planning, waste reduction, and portion control
  • Monitor equipment usage and report maintenance needs promptly
  • Work closely with front-of-house leaders to ensure seamless service and guest satisfaction
  • Communicate effectively with the Executive Chef regarding staffing, operations, and opportunities for improvement
  • Support hotel-wide initiatives, events, and cross-departmental collaboration

Requirements:

  • Minimum of 3–5 years of progressive culinary experience in a hotel, resort, or high-volume restaurant environment
  • Previous Sous Chef or strong Kitchen Supervisor experience preferred
  • Culinary degree or equivalent professional training preferred
  • Strong leadership, organization, and time-management skills
  • Solid understanding of food safety, sanitation, and HACCP standards
  • Ability to work a flexible schedule including weekends, holidays, and evenings
  • Passion for hospitality, teamwork, and continuous improvement
What we offer:
  • Comprehensive health insurance
  • Retirement plans
  • Paid time off
  • On-site wellness programs
  • Local discounts
  • Employee rates on hotel stays
  • Ongoing training and development opportunities
  • Comprehensive training programs
  • Opportunities for advancement

Additional Information:

Job Posted:
February 20, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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