Temporary Sous Chef — Fall Season at Virginia Guesthouse

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 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