Sous Chef- Temporary/Seasonal

Pyramid Global Hospitality; Virginia; On-site; USD 61,000 - 76,000; Part time

Job summary

Pyramid Global Hospitality invites a talented Temporary Sous Chef to join the Virginia Guesthouse team opening April 2026. The 214-room property features 25,000 sq ft of conference space on the University of Virginia grounds, and offers a dynamic, guest-focused kitchen environment where you can grow your career.

You will assist the Executive Chef, oversee daily kitchen operations, mentor cooks, uphold food safety standards, manage prep sheets, and help cost-control and seasonal menu development

Qualifications

• College graduates in culinary arts preferred.
• Experience with high-volume kitchens.
• Ability to work long hours, including weekends and holidays.
• Minimum 3 years cooking experience in a high-volume kitchen.
• Strong allergy knowledge and food safety awareness.
• Familiar with health codes and EcoSure standards.
• Active Food Handler certification.
• Excellent organizational and independent work skills.
• Physical ability to stand long and lift up to 50 pounds.
• Must be at least 21 years old.

Responsibilities

• Assist daily kitchen operations and mentor cooks.
• Monitor food quality, safety, and presentation.
• Oversee inventory, ordering, and cost control.
• Train, coach, and develop culinary staff.
• Support banquet, restaurant, and catering functions.
• Ensure compliance with health codes and allergen handling.
• Lead nightly kitchen prep and menu costing.

Skills

Advanced cooking methods

Lead and supervise kitchen staff

Food safety & allergy knowledge

Budget and cost control

Strong organizational skills

Physical stamina

Ability to lift 50 pounds

Education

College degree in culinary arts

Tools

Calibrated thermometer

Cutting tools

Food safety certifications

Job description

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, Axiom Hospitality, PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.

At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you’ll find opportunities to learn, develop, and make an impact.

Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.

About our property:

Welcome to the Virginia Guesthouse
Opening in April 2026, the Virginia Guesthouse is a 214-room hotel featuring 25,000 square feet of conference and event space located on the beautiful Grounds of the University of Virginia. Making its debut in the spirited WAHOO community, the Guesthouse will offer a vibrant and inspiring setting for guests, conference attendees, faculty, and students alike.
We’re building a team that’s as welcoming and dynamic as the guests we’ll serve. Whether you’re an experienced hospitality professional or just starting your career, you’ll have the opportunity to learn, grow, and make a meaningful impact in a supportive, people-first environment.
If you’re passionate about hospitality and ready to shape the guest experience from day one, join us—and be part of something special at the Virginia Guesthouse.

#PGH-VGH

What you will have an opportunity to do:

We are seeking a talented and motivated Temporary Sous Chef to support our culinary team through the busy fall season.

This role will assist the Executive Chef and leadership culinary team in overseeing daily kitchen operations, ensuring exceptional food quality, maintaining food safety standards, and leading kitchen team members in delivering an outstanding guest experience.

Essential Responsibilities

• Assist with daily kitchen operations.
• Supervise and support cooks, stewards, and kitchen staff.
• Ensure food quality, presentation, and consistency meet brand standards.
• Maintain compliance with all food safety, sanitation, and health regulations.
• Assist with inventory control, ordering, and receiving.
• Help train, coach, and develop culinary team members.
• Monitor labor and food costs while maintaining operational efficiency.
• Support banquet, restaurant, and catering functions as needed.
• Foster a positive, team-oriented work environment.

Temporary/Seasonal Role immediate through November 2026

The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.

If you have a passion for the Culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you!

Your Role:

• You may be required to perform any function within the culinary department (cook, steward etc)
• You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed.
• You will conduct daily meetings with the team to ensure their preparation, communicating all pertinent information
• You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team
• You will be the example that the culinary team follows
• You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation
• You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency
• You will work with the culinary team to ensure prep sheets are updated and being properly used daily
• You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service
• You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus

What are we looking for?

• The Sous Chef would ideally be a college graduate in the culinary arts.
• Be familiar with basic and advance cooking method.
• Must be able to work long hours including weekends and holidays.
• Have a 3+ years’ experience as a cook in a high volume professional kitchen
• Must have basic allergy knowledge
• Must have full knowledge of correct cooking temperatures of all vegetables and proteins, must be able to provide cutting tools needed to perform job as well as a calibrated food grade thermometer.
• Must have full knowledge of the state’s health codes as well as the eco sure food safety and health report
• Active Food handler’s certification
• Requires strong organizational skills
• Must be able to work independently
• Able to be on your feet for long periods of time
• Able to lift at least 50 pounds
• At least 21 years of age
• Have a desire to exceed expectations
• An energetic personality

Compensation:

$1,500 per week

$1,500 per week

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.