Salary :
$85,000 - 90,000 yearly
Number of Applicants
:000+
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Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships.
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. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers.
Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.
Check out this video for more information on our great company!
About our property:
Windrose on Hudson - a Riverside Conference Experience off the banks of the Hudson River nestled within the Croton Bay area boasting proximity to New York City and surrounding metro areas. An historic and idyllic location that rejuvenates with a sense of belonging to create meaningful connections with friends & colleagues. A soulful place that celebrates the natural Hudson Valley beauty where guests gather on milestones of education, training and professional achievement for a toast while engaging in the wellness of the pristine outdoors.What you will have an opportunity to do:
The Executive Sous Chef serves as the second-in-command in the absence of the Executive Chef and plays a key leadership role in overseeing kitchen operations. This position is responsible for driving daily production, maintaining high food quality standards, and ensuring effective cost control.
Success in this role requires a balance of strong culinary expertise and operational leadership. The Executive Sous Chef must be equally comfortable executing high-level cooking techniques on the line while simultaneously managing staff, workflow, and departmental performance in a fast-paced environment.
Manage Multiple menus simultaneously across diverse locations.
Train and mentor kitchen staff on proper cooking techniques, food preparation, and presentation standards.
Schedule staff and manage labor budgets to meet operational needs.
Establish a waste-conscious culture by developing and implementing food utilization and sustainability initiatives.
Demonstrate a strong passion for food and hospitality, maintaining high standards of culinary excellence while fostering a collaborative, ego-free environment.
Comprehensive understanding of kitchen hierarchy, brigade structure, and professional culinary communication protocols.
Demonstrate urgency and responsiveness in addressing operational needs, responding to emails ensuring efficient kitchen execution and service.
Take ownership of responsibilities and proactively address challenges before they impact service.
Supervise all kitchen operations during shifts, ensuring food quality, timing, and presentation standards across all outlets.
Assist the Executive Chef in menu development, recipe costing, and seasonal menu changes.
Manage daily prep lists, station assignments, and line staffing to match forecasted covers and banquet volumes.
Monitor food costs daily: track waste, manage portioning discipline, and flag variances to the Executive Chef.
Execute complex banquet and catering production, coordinating timing across multiple event rooms and outlets.
Maintain sanitation standards and lead the kitchen through health department inspections and internal audits.
Order and receive food product, verify quality on delivery, and manage par levels to minimize spoilage.
Step into the Executive Chef role during absences, representing the culinary department in leadership meetings.
Enforce HACCP protocols, allergen management procedures, and safe food handling standards throughout the team.
What are we looking for?
Michelin Star experience a plus.
Flexibility to work extended hours, including evenings, weekends, and holidays to meet operational demands.
Associate or bachelor’s degree in culinary arts from an accredited culinary school.
8-12 years of progressive kitchen experience, with at least 3 years in a supervisory role.
Demonstrated experience managing kitchen team of 10-30 people across multiple stations or outlets.
Track record of food cost management.
Compensation:
$85,000-
$90,000Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
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