Sous Chef: Lead Kitchen, Training & Quality

Pyramid Global Hospitality; United States; On-site; USD 42,000 - 66,000; Full time

Job summary

The Sous Chef at OKANA Resort & Indoor Water Park, part of Pyramid Global Hospitality, supports the Executive Chef in daily kitchen operations and menu planning. This entry-level supervisory role works hands-on with line cooks to maintain quality and efficiency in a high-volume resort kitchen.

You will train and mentor kitchen staff, ensure food safety, and help manage inventory and costs while delivering exceptional guest experiences across multiple outlets in a dynamic Oklahoma City property.

Qualifications

• High School diploma required; culinary education/certifications are preferable.
• 3 years of experience in culinary leadership including at least 2 years in a full-service hotel or resort.
• Strong leadership, organizational, and communication skills.
• Versatile background of various cooking methods, including use of ingredients, styles, equipment, and procedures.
• Knowledge of food safety regulations and best practices; current with all relevant food certifications.

Responsibilities

• Assist in day-to-day kitchen operations under the supervision of the Executive Chef.
• Support menu planning, inventory management, and staff training.
• Ensure food quality meets OKANA standards and manage cost controls.
• Collaborate with line cooks to maintain a smooth and efficient kitchen operation.
• Train and mentor junior culinarians to grow kitchen talent.

Skills

Culinary leadership

Staff training

Food safety

Quality control

Budgeting

Guest service

Communication

Organization

Education

High School diploma

Culinary education/certifications

Job description

The Sous Chef at OKANA Resort & Indoor Water Park, part of Pyramid Global Hospitality, supports the Executive Chef in daily kitchen operations and menu planning. This entry-level supervisory role works hands-on with line cooks to maintain quality and efficiency in a high-volume resort kitchen.

You will train and mentor kitchen staff, ensure food safety, and help manage inventory and costs while delivering exceptional guest experiences across multiple outlets in a dynamic Oklahoma City property.