Executive Sous Chef

Pyramid Global Hospitality; Excelsior Springs (MO); On-site; USD 50,000 - 70,000; Full time

Job summary

Pyramid Global Hospitality seeks an Executive Sous Chef for The Elms Hotel & Spa in Excelsior Springs, Missouri. This role involves overseeing food preparation and kitchen staff, ensuring quality standards, and developing menus. Ideal candidates will have culinary schooling and prior Executive Chef experience, with a commitment to excellence in a supportive environment.

Qualifications

• High school diploma and culinary schooling required.
• Prior experience as an Executive Chef is essential.

Responsibilities

• Responsible for all food preparation, production, and control across all outlets.
• Hire, train, supervise, and schedule kitchen staff.
• Develop and implement menus based on trends and regional tastes.

Skills

Mathematical skills

Menu development insight

Excellent communication skills

Food product knowledge

Supervisory ability

Education

High school diploma

Culinary schooling

Job description

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About Us
Welcome to Pyramid Global Hospitality, where people come first. We value our employees and are dedicated to creating a supportive, inclusive environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our employee development, benefits, and efforts to build meaningful relationships.

Property
Welcome to The Elms Hotel & Spa, a historic property in our portfolio located in Excelsior Springs, Missouri. It features 153 guest rooms, 11,000 sq ft of meeting space, and a focus on top-tier service. Our culture emphasizes growth, teamwork, and professionalism across all roles.

Overview
Responsible for all food preparation, production, and control across all outlets and banquet facilities, ensuring standards of quality are met.

1. Hire, train, supervise, and schedule chefs, cooks, and other kitchen staff, ensuring adherence to productivity, cost, and forecast standards.
2. Communicate effectively with customers and staff, promote food products, analyze feedback, and organize meetings.
3. Monitor staff performance and product quality, fostering continuous improvement.
4. Develop and implement menus based on current trends and regional tastes, and collaborate with the Director of Food and Beverage.
5. Audit food storage to maintain quality and ensure health code compliance, enforce safety, and cleanliness standards.

Other Responsibilities
Attend regularly, work varying schedules, and comply with hotel rules and regulations. Supportive functions include assisting in budget estimation, overseeing production during peak times, managing staffing schedules, reporting equipment issues, and performing duties as scheduled.

Job Knowledge, Skills, and Abilities
Must possess strong mathematical skills, menu development insight, ability to analyze data, excellent communication skills, thorough food product knowledge, physical dexterity, supervisory ability, and capacity to work in extreme conditions and confined spaces.

Qualifications
High school diploma and culinary schooling required; prior experience as an Executive Chef with knowledge of international and domestic dishes is essential.