Sous Chef — Lead Kitchens, Menu Innovation & Team Growth

BENCHMARK; Westlake (TX); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Weekly pay

Free lunch

401k matching

Tuition reimbursement

Free parking

Job summary

Pyramid Global Hospitality is seeking a Sous Chef for Deloitte University Hotel & Conference Center, Benchmark Hospitality, in Westlake, Texas. You will lead day‑to‑day kitchen production across multiple outlets and support menu development and staffing.

You will recruit, train, and mentor cooks, ensure timely station readiness, and uphold quality standards across brunch, lunch, and dinner services. This role emphasizes culinary excellence and operational leadership.

Qualifications

• Culinary internship, apprenticeship or degree preferred.
• Two years of Supervising or Peer Trainer experience required.
• Three years’ culinary experience required.
• Good computer skills.
• Proficient in Microsoft Excel and Outlook.
• Word, PowerPoint, Microsoft Teams and OneNote experience desirable.
• Manager Food Safety certification required within 30 days of starting position.

Responsibilities

• Recruit, interview, train and coach staff.
• Create schedules and approve time off and shift changes.
• Direct staff to operate kitchen efficiently and maintain standards.
• Coach and develop staff for current and future roles.
• Oversee day‑to‑day kitchen operations and readiness for service.
• Ensure recipes are followed and quality is consistent.
• Maintain high quality across all meal periods.

Skills

Culinary experience

Supervising experience

Microsoft Excel

Outlook

Microsoft Office

Education

Culinary internship/degree

Tools

ChefTech

Job description

Pyramid Global Hospitality is seeking a Sous Chef for Deloitte University Hotel & Conference Center, Benchmark Hospitality, in Westlake, Texas. You will lead day‑to‑day kitchen production across multiple outlets and support menu development and staffing.

You will recruit, train, and mentor cooks, ensure timely station readiness, and uphold quality standards across brunch, lunch, and dinner services. This role emphasizes culinary excellence and operational leadership.