Senior Executive Sous Chef – High-Volume Hotel Kitchens

BENCHMARK; Phoenix (AZ); On-site; USD 85,000 - 110,000; Full time

Job summary

Pyramid Global Hospitality in Phoenix, AZ, seeks a Senior Level Chef to provide critical support across restaurant outlets and banquets, ensuring culinary excellence and consistency during high-volume periods.

You will mentor junior staff, oversee daily prep, maintain safety standards, manage menu development with the Executive Chef, and collaborate with leadership on events and cost controls while delivering outstanding guest experiences.

Qualifications

• High School Diploma or GED; Accredited Culinary School or Apprenticeship preferred.
• 5+ years experience in hotel kitchens with high volume and quality.
• 5+ years supervisory experience leading 5+ people.

Responsibilities

• Assist and oversee all restaurant outlets and banquets, upholding the unique standards set by each CDC and providing coverage on days off.
• Maintain a very flexible schedule to adapt to fluctuating operational demands, ensuring consistency and continuity in all culinary areas.
• Supervise daily prep and production in each outlet, checking standards and promptly communicating discrepancies to the outlet chef and senior leadership.
• Collaborate with CDCs on special events, menu development, and corporate trainings, contributing to seamless event execution and innovation.
• Offer hands‑on support in areas requiring additional guidance, helping train and develop CDCs, Sous Chefs and Junior Sous Chefs.
• Attend daily REO and BEO meetings to stay informed of hotel-wide activities and adjust culinary operations accordingly.
• Oversee inventory management and ordering, streamlining processes to minimize waste and maintain optimal stock levels across all outlets and banquets.
• Maintain comprehensive knowledge of all menus and recipes, ensuring accuracy, consistency, and adherence to food safety regulations.
• Conduct regular quality checks during food preparation and before service, guaranteeing that dishes meet or exceed brand standards.
• Provide leadership and mentorship to Chefs de Cuisine, Sous Chefs, Junior Sous Chefs, Cooks, and Prep Cooks, fostering a positive work environment conducive to professional growth.
• Ensure all kitchen operations comply with local, state, federal, and company-wide safety and health regulations, including proper documentation and record‑keeping.
• Communicate proactively with the culinary team and other departments, addressing needs and potential issues to maintain seamless operations.
• Respond quickly to unexpected challenges, such as last‑minute menu changes or guest requests, ensuring smooth service and customer satisfaction.
• Participate in menu creation and periodic reviews with the Executive Chef, contributing innovative ideas and culinary insights.
• Occasionally interact with guests during events to confirm satisfaction with menu offerings and to accommodate special requests.
• Assist the Executive Chef in maintaining compliance with company standards by monitoring and managing food costs, labor expenses, and other budgeted operating costs to meet financial objectives.
• Assist in hiring, training and retaining Associates in all Culinary Departments.
• Coordinate with other hotel departments (e.g., stewarding, engineering, front office) to ensure a cohesive approach to large‑scale events and day‑to‑day operations.
• Demonstrate a strong commitment to safety by following proper procedures, preventing accidents, and handling emergencies effectively.
• Uphold a professional attitude, appearance, and demeanor at all times, adhering to uniform and footwear standards.

Skills

Leadership

Team management

Food safety

Menu development

Training

Education

High School Diploma or GED; Culinary training preferred

Job description

Pyramid Global Hospitality in Phoenix, AZ, seeks a Senior Level Chef to provide critical support across restaurant outlets and banquets, ensuring culinary excellence and consistency during high-volume periods.

You will mentor junior staff, oversee daily prep, maintain safety standards, manage menu development with the Executive Chef, and collaborate with leadership on events and cost controls while delivering outstanding guest experiences.