Executive Sous Chef

Pyramid Global Hospitality; Town of Ossining (NY); On-site; USD 85,000 - 90,000; Full time

Job summary

Pyramid Global Hospitality is seeking an Executive Sous Chef to lead kitchen operations for Windrose on Hudson, a Riverside Conference experience near New York City. You will oversee production, maintain high food quality, and ensure cost control in a fast-paced environment across multiple venues.

The role requires strong culinary leadership, 8–12 years of progressive kitchen experience including 3 years in supervision, and a track record in managing food costs.

Qualifications

• Michelin Star experience a plus.
• Flexibility to work extended hours, including evenings, weekends, and holidays to meet operational demands.
• Associate or bachelor’s degree in culinary arts from an accredited culinary school.
• 8-12 years of progressive kitchen experience, with at least 3 years in a supervisory role.
• Demonstrated experience managing kitchen team of 10-30 people across multiple stations or outlets.
• Track record of food cost management.

Responsibilities

• Manage Multiple menus across diverse locations.
• Train and mentor kitchen staff on proper cooking techniques, food preparation, and presentation standards.
• Schedule staff and manage labor budgets to meet operational needs.
• Establish a waste-conscious culture by developing and implementing food utilization and sustainability initiatives.
• Demonstrate a strong passion for food and hospitality, maintaining high standards of culinary excellence while fostering a collaborative, ego-free environment.
• Comprehensive understanding of kitchen hierarchy, brigade structure, and professional culinary communication protocols.
• Demonstrate urgency and responsiveness in addressing operational needs, ensuring efficient kitchen execution and service.
• Take ownership of responsibilities and proactively address challenges before they impact service.
• Supervise all kitchen operations during shifts, ensuring food quality, timing, and presentation standards across all outlets.
• Assist the Executive Chef in menu development, recipe costing, and seasonal menu changes.
• Manage daily prep lists, station assignments, and line staffing to match forecasted covers and banquet volumes.
• Monitor food costs daily: track waste, manage portioning discipline, and flag variances to the Executive Chef.
• Execute complex banquet and catering production, coordinating timing across multiple event rooms and outlets.
• Maintain sanitation standards and lead the kitchen through health department inspections and internal audits.
• Order and receive food product, verify quality on delivery, and manage par levels to minimize spoilage.
• Step into the Executive Chef role during absences, representing the culinary department in leadership meetings.
• Enforce HACCP protocols, allergen management procedures, and safe food handling standards throughout the team.

Skills

Michelin Star experience

Extended hours flexibility

Culinary degree

Kitchen experience 8–12 yrs

Supervisory leadership

Food cost management

Education

Culinary degree (associates or bachelor)

Job description

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

Windrose on Hudson - a Riverside Conference Experience off the banks of the Hudson River nestled within the Croton Bay area boasting proximity to New York City and surrounding metro areas. An historic and idyllic location that rejuvenates with a sense of belonging to create meaningful connections with friends & colleagues. A soulful place that celebrates the natural Hudson Valley beauty where guests gather on milestones of education, training and professional achievement for a toast while engaging in the wellness of the pristine outdoors.

• 248 well appointed guestrooms
• Over 70K square feet of state of the art meeting & event space
• Three food & beverage outlets
• 62+ acres of trails, expansive fitness center, basketball, team‑building, volleyball and your imagination

What You Will Have An Opportunity To Do

The Executive Sous Chef serves as the second‑in‑command in the absence of the Executive Chef and plays a key leadership role in overseeing kitchen operations. This position is responsible for driving daily production, maintaining high food quality standards, and ensuring effective cost control.

Success in this role requires a balance of strong culinary expertise and operational leadership. The Executive Sous Chef must be equally comfortable executing high‑level cooking techniques on the line while simultaneously managing staff, workflow, and departmental performance in a fast‑paced environment.

Essential Functions

• Manage Multiple menus simultaneously across diverse locations.
• Train and mentor kitchen staff on proper cooking techniques, food preparation, and presentation standards.
• Schedule staff and manage labor budgets to meet operational needs.
• Establish a waste‑conscious culture by developing and implementing food utilization and sustainability initiatives.
• Demonstrate a strong passion for food and hospitality, maintaining high standards of culinary excellence while fostering a collaborative, ego‑free environment.
• Comprehensive understanding of kitchen hierarchy, brigade structure, and professional culinary communication protocols.
• Demonstrate urgency and responsiveness in addressing operational needs, responding to emails ensuring efficient kitchen execution and service.
• Take ownership of responsibilities and proactively address challenges before they impact service.
• Supervise all kitchen operations during shifts, ensuring food quality, timing, and presentation standards across all outlets.
• Assist the Executive Chef in menu development, recipe costing, and seasonal menu changes.
• Manage daily prep lists, station assignments, and line staffing to match forecasted covers and banquet volumes.
• Monitor food costs daily: track waste, manage portioning discipline, and flag variances to the Executive Chef.
• Execute complex banquet and catering production, coordinating timing across multiple event rooms and outlets.
• Maintain sanitation standards and lead the kitchen through health department inspections and internal audits.
• Order and receive food product, verify quality on delivery, and manage par levels to minimize spoilage.
• Step into the Executive Chef role during absences, representing the culinary department in leadership meetings.
• Enforce HACCP protocols, allergen management procedures, and safe food handling standards throughout the team.

What are we looking for?

Requirements

• Michelin Star experience a plus.
• Flexibility to work extended hours, including evenings, weekends, and holidays to meet operational demands.
• Associate or bachelor’s degree in culinary arts from an accredited culinary school.
• 8-12 years of progressive kitchen experience, with at least 3 years in a supervisory role.
• Demonstrated experience managing kitchen team of 10-30 people across multiple stations or outlets.
• Track record of food cost management.

Compensation

$85,000
$90,000

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.