Sous Chef - Curveball Kitchen

OKANA Resort & Indoor Waterpark; Oklahoma City (OK); On-site; USD 55,000 - 60,000; Full time

Benefits offered by this job

Comprehensive health insurance

Paid time off

Unique wellness programs

Employee rates on hotel stays

Job summary

OKANA Resort & Indoor Waterpark in Oklahoma City is seeking a passionate Sous Chef for its Culinary team. This role requires extensive experience in high-volume kitchens and the ability to lead and develop talent while ensuring kitchen operations run smoothly.

The ideal candidate will have a college degree in culinary arts, over 3 years of cooking experience, a strong background in food safety, and a desire to exceed culinary standards. Competitive compensation is offered, including comprehensive benefits.

Qualifications

• 3+ years of experience as a cook in a high-volume professional kitchen.
• Full knowledge of state health codes and food safety.
• Active Food Handler’s certification required.

Responsibilities

• Attract, retain, and motivate culinary talent.
• Conduct daily walk-throughs of the kitchen for cleanliness.
• Manage culinary department finances and control costs.
• Assist the Executive Chef with menu creation.

Skills

Culinary arts knowledge

Leadership

Organizational skills

Food safety knowledge

Allergy knowledge

Education

College graduate in culinary arts

Job description

Benefits

Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on‑site wellness programs, local discounts, and employee rates on hotel stays. We are committed to ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers.

About Our Property

OKANA Resort & Indoor Water Park is located along the picturesque Oklahoma River in the vibrant Horizons District, near downtown Oklahoma City. The resort offers a dynamic indoor waterpark, over 400 well‑appointed guest rooms and suites, inclusive of premium riverfront accommodations, a range of dining options, and extensive meeting and event spaces spanning 30,000 square feet.

What You Will Have An Opportunity To Do

We are looking for a leader who is passionate about the culinary arts to join our Culinary team as a Sous Chef in Curveball Kitchen. The role requires extensive experience in a high‑volume professional kitchen, creative and motivating leadership, and a proven track record working with creative menus that reflect seasonal availability. The candidate will respond professionally to guests and team, and enjoy teaching culinary arts while supporting the team both personally and professionally.

Your Role

• Attract, retain, and motivate the best 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.).
• Conduct daily walk‑throughs of the kitchen, make recommendations for corrections, repairs and cleanliness concerns.
• Hold daily meetings with the team to ensure preparations and communicate pertinent information.
• Attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team.
• Serve as the example the culinary team follows.
• Manage the finances of the department, analyze and control costs and manage the budget to achieve a profitable operation.
• Maintain thorough knowledge of food allergens and handle guests with allergies with high urgency.
• Ensure prep sheets are updated and used daily.
• Guide nightly cleaning of all kitchen areas, follow up with PM and stewarding crew to ensure the dish area is clean and organized for the next day's service.
• Assist the Executive Chef in creation, costing and implementation of seasonal and special menus.

What We Are Looking For

• College graduate in the culinary arts.
• Familiar with basic and advanced cooking methods.
• Able to work long hours, including weekends and holidays.
• 3+ years’ experience as a cook in a high‑volume professional kitchen.
• Basic allergy knowledge, including use of cutting tools and calibrated thermometers.
• Full knowledge of state health codes and eco‑sure food safety and health report.
• Active Food Handler’s certification.
• Strong organizational skills and the ability to work independently.
• Ability to stand for long periods, lift at least 50 pounds.
• Minimum age 21 years.
• Desire to exceed expectations and energetic personality.

Compensation

$55,000

$60,000

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.