Fall Seasonal Sous Chef - High-Volume Kitchen Lead

BENCHMARK; Virginia; On-site; USD 58,000 - 78,000; Part time

Job summary

Pyramid Global Hospitality in Virginia is seeking a talented Temporary Sous Chef to support our culinary team during the busy fall season. You will assist the Executive Chef and lead kitchen staff to deliver high-quality meals in a safe, sanitary environment.

This role requires 3+ years in a high-volume kitchen, a culinary arts background, and strong food-allergy knowledge, with the ability to work long hours, including weekends and holidays, to ensure exceptional guest experiences.

Qualifications

• The Sous Chef would ideally be a college graduate in the culinary arts.
• Be familiar with basic and advance cooking method.
• Must be able to work long hours including weekends and holidays.
• Have a 3+ years’ experience as a cook in a high volume professional kitchen.
• Must have basic allergy knowledge.
• Must have full knowledge of correct cooking temperatures of all vegetables and proteins, must be able to provide cutting tools needed to perform job as well as a calibrated food grade thermometer.
• Must have full knowledge of the state’s health codes as well as the eco sure food safety and health report.
• Active Food handler’s certification.
• Requires strong organizational skills.
• Must be able to work independently.
• Able to be on your feet for long periods of time.
• Able to lift at least 50 pounds.
• At least 21 years old.
• Have a desire to exceed expectations.
• An energetic personality.

Responsibilities

• Assist with daily kitchen operations.
• Supervise cooks and kitchen staff.
• Ensure food quality, presentation, and consistency meet brand standards.
• Maintain compliance with all food safety, sanitation, and health regulations.
• Assist with inventory control, ordering, and receiving.
• Help train, coach, and develop culinary team members.
• Monitor labor and food costs while maintaining operational efficiency.
• Support banquet, restaurant, and catering functions as needed.
• Foster a positive, team‑oriented work environment.
• You may be required to perform any function within the culinary department (cook, steward etc).
• You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed.
• You will conduct daily meetings with the team to ensure their preparation, communicating all pertinent information
• You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team
• You will be the example that the culinary team follows
• You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation
• You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency
• You will work with the culinary team to ensure prep sheets are updated and being properly used daily
• You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service
• You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus

Skills

Culinary experience

Food safety knowledge

Team leadership

Adaptability

Budget management

Education

Culinary arts degree

Tools

Calibrated thermometer

Cutting tools

Job description

Pyramid Global Hospitality in Virginia is seeking a talented Temporary Sous Chef to support our culinary team during the busy fall season. You will assist the Executive Chef and lead kitchen staff to deliver high-quality meals in a safe, sanitary environment.

This role requires 3+ years in a high-volume kitchen, a culinary arts background, and strong food-allergy knowledge, with the ability to work long hours, including weekends and holidays, to ensure exceptional guest experiences.