Restaurant Sous Chef

Chaminade Resort & Spa; Santa Cruz (CA); On-site; USD 72,000 - 88,000; Full time

Benefits offered by this job

Competitive salary of $80,000 annually

Medical, Dental, and Vision Insurance

401(k) with company match

Paid Time Off

Employee resort discounts

Career development and advancementOppt

Supportive and collaborativeLeadership

Job summary

Chaminade Resort & Spa is seeking an experienced, passionate, and hands‑on Restaurant Sous Chef to join our culinary leadership team. Nestled on 300 scenic acres overlooking Monterey Bay, Chaminade offers an elevated dining experience featuring locally inspired cuisine, exceptional service, and memorable guest experiences.

With 156 guest rooms and 12,000 sq ft of meeting space, this resort provides a dynamic backdrop for growth.

Qualifications

• Minimum 3 years of Sous Chef experience in a high-volume full-service restaurant, resort, or hotel.
• Culinary degree preferred or equivalent combination of education and experience.
• Strong leadership and team development skills.
• Excellent knowledge of culinary techniques, food safety, and sanitation standards.
• Experience with inventory management, ordering, and food cost controls.
• Ability to thrive in a fast‑paced, guest‑focused environment.
• Flexible schedule including evenings, weekends, holidays, and special events.
• ServSafe Food Protection Manager Certification preferred or ability to obtain upon hire.

Responsibilities

• Assist the Executive Chef in daily restaurant kitchen operations.
• Lead, coach, and develop line cooks, prep cooks, and stewards while fostering a positive and collaborative team environment.
• Ensure all food is prepared, plated, and presented according to established recipes and quality standards.
• Maintain consistency in taste, presentation, portion control, and execution.
• Supervise kitchen operations during breakfast, lunch, dinner, and special events as assigned.
• Monitor food quality and ensure timely ticket execution during service.
• Assist with menu development, seasonal features, and daily specials.
• Manage food ordering, inventory, and product rotation while minimizing waste.
• Maintain food cost goals through proper purchasing, portioning, and inventory control.
• Ensure compliance with all local, state, and federal food safety regulations.
• Maintain a clean, organized, and safe kitchen environment.
• Train new culinary team members on recipes, cooking techniques, safety standards, and company expectations.
• Collaborate with Front of House leadership to deliver exceptional guest experiences.
• Assist with scheduling, labor management, and productivity goals.
• Support banquet and resort culinary operations when business demands require.
• Participate in employee coaching, performance evaluations, and disciplinary action when appropriate.

Skills

Sous Chef

Leadership

Food Safety

Inventory Management

Fast-paced Environment

Education

Culinary degree

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

Discover the charm of Chaminade Resort & Spa in Santa Cruz, CA, where our team, managed by Pyramid Global, blends seamlessly into the scenic landscape. With 156 cozy guest rooms and 12,000 sq ft of meeting space spread across 12 unique venues, our resort is not just a workplace—it's a haven where nature meets hospitality. Beyond the stunning views, Chaminade Resort & Spa is where our culture fosters growth and opportunities. As part of the Pyramid Global family, you'll enjoy perks like a 401k with a company match and recognition programs tailored to celebrate your dedication. Join us in the heart of Santa Cruz at Chaminade Resort & Spa, where your career isn't just a job—it's an integral part of a workplace that nurtures personal and professional growth. Your journey to a fulfilling career amidst California's beauty starts here. Welcome to a workplace that feels as good as it looks! #PGH-CHA

What You Will Have An Opportunity To Do

Restaurant Sous Chef

Position Summary

Chaminade Resort & Spa is seeking an experienced, passionate, and hands‑on Restaurant Sous Chef to join our culinary leadership team. Nestled on 300 scenic acres overlooking Monterey Bay, Chaminade offers an elevated dining experience featuring locally inspired cuisine, exceptional service, and memorable guest experiences.

Essential Responsibilities

• Assist the Executive Chef in all aspects of daily restaurant kitchen operations.
• Lead, coach, and develop line cooks, prep cooks, and stewards while fostering a positive and collaborative team environment.
• Ensure all food is prepared, plated, and presented according to established recipes and quality standards.
• Maintain consistency in taste, presentation, portion control, and execution.
• Supervise kitchen operations during breakfast, lunch, dinner, and special events as assigned.
• Monitor food quality and ensure timely ticket execution during service.
• Assist with menu development, seasonal features, and daily specials.
• Manage food ordering, inventory, and product rotation while minimizing waste.
• Maintain food cost goals through proper purchasing, portioning, and inventory control.
• Ensure compliance with all local, state, and federal food safety regulations.
• Maintain a clean, organized, and safe kitchen environment.
• Train new culinary team members on recipes, cooking techniques, safety standards, and company expectations.
• Collaborate with Front of House leadership to deliver exceptional guest experiences.
• Assist with scheduling, labor management, and productivity goals.
• Support banquet and resort culinary operations when business demands require.
• Participate in employee coaching, performance evaluations, and disciplinary action when appropriate.

Qualifications

• Minimum 3 years of Sous Chef experience in a high-volume full-service restaurant, resort, or hotel.
• Culinary degree preferred or equivalent combination of education and experience.
• Strong leadership and team development skills.
• Excellent knowledge of culinary techniques, food safety, and sanitation standards.
• Experience with inventory management, ordering, and food cost controls.
• Ability to thrive in a fast‑paced, guest‑focused environment.
• Flexible schedule including evenings, weekends, holidays, and special events.
• ServSafe Food Protection Manager Certification preferred or ability to obtain upon hire.

Physical Requirements

• Ability to stand and walk for extended periods.
• Frequently lift and carry up to 50 pounds.
• Work safely in hot, cold, wet, and fast‑paced kitchen environments.
• Ability to bend, kneel, reach, and perform repetitive motions throughout the shift.

Why Join Chaminade Resort & Spa?

At Chaminade Resort & Spa, we believe our associates create unforgettable experiences for every guest. As part of our culinary team, you'll have the opportunity to work in a beautiful resort setting while growing your career with one of the hospitality industry's leading management companies.

Benefits

• Competitive salary of $80,000 annually
• Medical, Dental, and Vision Insurance
• 401(k) with company match
• Paid Time Off
• Employee resort discounts
• Career development and advancement opportunities
• Supportive and collaborative leadership team

Join us and help create exceptional dining experiences while making a difference for our guests and fellow associates every day.

What are we looking for?

Compensation

$80000

$80000

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.