Executive Sous Chef

BENCHMARK; United States; On-site; USD 85,000 - 90,000; Full time

Job summary

Pyramid Global Hospitality's Windrose on Hudson in Riverside, NY, near New York City, seeks an Executive Sous Chef to lead kitchen operations, drive daily production, and maintain high food quality across outlets.

You will manage a 10-30 person kitchen team, oversee menus and recipe costing, schedule labor, monitor food costs, and foster a collaborative, ego-free environment while upholding HACCP standards.

Qualifications

• 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 a kitchen team of 10-30 people across multiple stations or outlets.
• Track record of food cost management.
• Michelin Star experience is a plus.

Responsibilities

• Lead kitchen operations and supervise shifts to ensure food quality, timing, and presentation across outlets.
• Drive daily production and manage costs.
• Oversee menu development, recipe costing, and seasonal changes; plan labor schedules.

Skills

Kitchen leadership

Staff supervision

Cost control

Food safety HACCP

Menu development

Budgeting

Education

Associate or Bachelor’s degree in culinary arts

Job description

Overview

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, Axiom Hospitality, and PYRAMIDWORKS. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on service, operational excellence, and long-term partnerships. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers, with opportunities to collaborate with experienced leaders and gain exposure to a diverse portfolio of properties, brands, and markets.

Windrose on Hudson is a Riverside Conference Experience located along the Hudson River near New York City. It features historic charm with connections to guests and colleagues, and a setting that emphasizes wellness and outdoor activities.

• 248 well-appointed guestrooms
• Over 70,000 square feet of meeting and event space
• Three food and beverage outlets
• 62+ acres of trails and amenities including a large fitness center, basketball, team-building, and more

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 leads kitchen operations.
• Drive daily production, maintain high food quality standards, and manage costs.
• Balance strong culinary expertise with operational leadership; oversee staff, workflow, and departmental performance in a fast-paced environment.
• Manage multiple menus across diverse locations.
• Train and mentor kitchen staff on cooking techniques, food preparation, and presentation standards.
• Schedule staff and manage labor budgets to meet operational needs.
• Foster a waste-conscious culture with food utilization and sustainability initiatives.
• Maintain a high standard of culinary excellence while fostering a collaborative, ego-free environment.
• Understand kitchen hierarchy, brigade structure, and professional culinary communication.
• Demonstrate urgency and responsiveness in addressing operational needs and communications.
• Take ownership of responsibilities and address challenges proactively to protect service levels.
• Supervise all kitchen operations during shifts, ensuring food quality, timing, and presentation across outlets.
• Assist the Executive Chef in menu development, recipe costing, and seasonal changes.
• Manage daily prep lists, station assignments, and line staffing to match forecasted covers and banquet volumes.
• Monitor food costs daily: track waste, control portions, and flag variances.
• Execute complex banquet and catering production, coordinating timing across event rooms and outlets.
• Maintain sanitation standards and lead health department inspections and internal audits.
• Order and receive food, verify quality on delivery, and manage par levels to minimize spoilage.
• Step into the Executive Chef role during absences and participate in leadership meetings.
• Enforce HACCP, allergen management, and safe food handling throughout the team.

What we are looking for

• Michelin Star experience is a plus.
• Flexibility to work extended hours, including evenings, weekends, and holidays.
• 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 a kitchen team of 10-30 people across multiple stations or outlets.
• Track record of food cost management.

Compensation & Equal Opportunity

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 including skill set, years and depth of experience, certifications, and location. This may differ by location due to cost of labor considerations.