Lead Sous Chef – Dellshire Resort Launch

BENCHMARK; Northern (KY); Hybrid; USD 55,000 - 75,000; Full time

Job summary

Dellshire Resort, part of Pyramid Global Hospitality, is seeking an experienced Sous Chef to lead culinary operations across resort outlets and banquets. You will supervise the culinary team, assist on the line, and ensure consistent quality, portion control, and guest satisfaction in a high-volume setting.

Join a people-first culture, uphold food safety standards, manage scheduling and inventory, and collaborate with F&B leadership to deliver memorable dining experiences for guests at The

Qualifications

• Previous Sous Chef or Exec Sous Chef in hotel/resort preferred.
• Experience overseeing multiple outlets and banquet operations.
• Strong leadership and communication skills; able to work under pressure.
• Knowledge of food cost controls and inventory management.
• ServSafe certification or ability to obtain.

Responsibilities

• Oversee culinary operations across resort outlets and banquets.
• Provide leadership to culinary team, including supervisors, cooks, and stewards.
• Work on the line as needed to support high-volume service periods.
• Ensure consistency in food quality, presentation, and portion standards.
• Support menu execution, recipe adherence and food production planning.
• Assist with scheduling, labor management and productivity standards.
• Monitor food costs, waste and inventory levels to support financial goals.
• Ensure compliance with health, sanitation and food safety regulations.
• Assist with ordering, receiving and inventory management of food products.
• Train and develop culinary team members to improve skills and performance.
• Support banquet and catering execution for large-scale events.

Skills

Leadership

Culinary ops

Food cost control

Inventory management

High-volume service

Education

Culinary degree

Tools

ServSafe

Job description

Dellshire Resort, part of Pyramid Global Hospitality, is seeking an experienced Sous Chef to lead culinary operations across resort outlets and banquets. You will supervise the culinary team, assist on the line, and ensure consistent quality, portion control, and guest satisfaction in a high-volume setting.

Join a people-first culture, uphold food safety standards, manage scheduling and inventory, and collaborate with F&B leadership to deliver memorable dining experiences for guests at The