Sous Chef-1

BENCHMARK; United States; On-site; USD 60,000 - 90,000; Full time

Job summary

Pyramid Global Hospitality's The Belgrove in West Palm Beach, FL seeks a Sous Chef for its culinary team. Lead, mentor, and drive daily operations in a high-volume resort kitchen, ensuring quality and safety.

You will assist in menu creation, cost controls, and seasonal offerings while maintaining excellent standards and guest satisfaction. This is a hands-on leadership role requiring energy and commitment.

Qualifications

• College graduate in Culinary Arts or equivalent.
• Advanced cooking methods knowledge.
• 3+ years of experience as a cook in a high-volume professional kitchen.
• Full knowledge of correct cooking temperatures for all vegetables and proteins.
• Full understanding of state health codes, eco-ure food safety, and health report requirements.
• Active Food Handler’s Certification.
• Strong organizational skills and ability to work independently.
• Ability to work long hours, including weekends and holidays, standing for extended periods, and lift at least 50 lbs.
• Must be at least 21 years old.
• Energetic personality with a desire to exceed expectations.
• Basic allergy knowledge.
• Motivated, creative, hands-on leader in the kitchen.

Responsibilities

• Attract, retain, and motivate culinary talent.
• Act in the absence of the Executive Chef to complete daily ordering using current par levels for all outlets, employee cafeteria, and banquets.
• Perform any function within the culinary department (cook, steward, etc.) as needed.
• Conduct daily kitchen walkthroughs, make recommendations for corrections, repairs, and cleanliness improvements.
• Hold daily meetings with the team to ensure proper preparation and communicate pertinent information.
• Attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meetings, and represent the culinary team.
• Set an example for the culinary team to follow.
• Manage department finances, analyze and control costs, and manage the budget to achieve profitable operation.
• Maintain thorough knowledge of food allergens and handle guests with food allergies with high urgency.
• Ensure prep sheets are updated and properly used daily.
• Guide nightly cleaning of all kitchen areas and follow up with PM stewarding crew to keep dish area clean and organized.
• Assist the Executive Chef with creation, costing, and implementation of seasonal and special menus.

Skills

Advanced cooking methods

High-volume kitchen experience

Leadership in kitchen

Food safety knowledge

Food handler certification

Staff scheduling & budgeting

Allergy awareness

Stamina for long hours

21+ years old

Creativity & hands-on leadership

Education

College graduate in Culinary Arts or equivalent

Job description

About The Role

Position: Sous Chef – Culinary Team at The Belgrove, a 4‑Diamond resort in West Palm Beach, Florida.

Responsibilities

• Attract, retain, and motivate culinary talent.
• Act in the absence of the Executive Chef to complete daily ordering using current par levels for all outlets, employee cafeteria, and banquets.
• Perform any function within the culinary department (cook, steward, etc.) as needed.
• Conduct daily kitchen walkthroughs, make recommendations for corrections, repairs, and cleanliness improvements.
• Hold daily meetings with the team to ensure proper preparation and communicate pertinent information.
• Attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meetings, and represent the culinary team.
• Set an example for the culinary team to follow.
• Manage department finances, analyze and control costs, and manage the budget to achieve profitable operation.
• Maintain thorough knowledge of food allergens and handle guests with food allergies with high urgency.
• Ensure prep sheets are updated and properly used daily.
• Guide nightly cleaning of all kitchen areas and follow up with PM stewarding crew to keep dish area clean and organized.
• Assist the Executive Chef with creation, costing, and implementation of seasonal and special menus.

Qualifications

• College graduate in Culinary Arts or equivalent.
• Advanced cooking methods knowledge.
• 3+ years of experience as a cook in a high‑volume professional kitchen.
• Full knowledge of correct cooking temperatures for all vegetables and proteins.
• Full understanding of state health codes, eco‑sure food safety, and health report requirements.
• Active Food Handler’s Certification.
• Strong organizational skills and ability to work independently.
• Ability to work long hours, including weekends and holidays, standing for extended periods, and lift at least 50 lbs.
• Must be at least 21 years old.
• Energetic personality with a desire to exceed expectations.
• Basic allergy knowledge.
• Motivated, creative, hands‑on leader in the kitchen.

Compensation & Benefits

Actual compensation packages are based on a variety of factors including skill set, experience, certifications, and location. This may differ from other locations due to cost of labor considerations.

EEO & Diversity Statement

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.