Base: $65,000 - $80,000; bonus/equity: not specifi...
Not specified (assumed onsite)
Schedule production work for subordinate employees
Ensure proper sanitation and maintenance of kitchen equipment
Test, write, and standardize recipes
Pyramid Global Hospitality is seeking a Sous Chef for the Inn at Perry Cabin in St. Michaels, Maryland. The ideal candidate will have extensive culinary experience, particularly in luxury hotel environments, and will be responsible for overseeing kitchen operations and ensuring high-quality food production
Job Summary
Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing.
The role involves providing technical assistance to the Executive Sous Chef while ensuring effective operation of the kitchen and food production outlets.
Employees receive comprehensive benefits including medical insurance, a 401(k) program with employer match, and paid time off.
Matching Summary
Match Score: 85
Pyramid Global Hospitality is seeking a Sous Chef for the Inn at Perry Cabin in St. Michaels, Maryland. The ideal candidate will have extensive culinary experience, particularly in luxury hotel environments, and will be responsible for overseeing kitchen operations and ensuring high-quality food production.
Salary
Base: $65,000 - $80,000; Bonus/Equity: Not specified; Benefits: Comprehensive health insurance, 401(k) match, PTO
Skills & Requirements
Must-have
Schedule production work for subordinate employees
Ensure proper sanitation and maintenance of kitchen equipment
Test, write, and standardize recipes
Assist with developing new menu items
Monitor staff performance in all phases of service
Nice-to-have
Ability to work effectively without direct supervision
Foster a cooperative working climate
Resolve discrepancies with guests professionally
Motivate hotel staff and maintain a cohesive team
Key Requirements
Minimum three years' experience in luxury hotel culinary department
Three years in a management capacity preferred
Culinary degree or certification of training required
Food Handling and Sanitation certificates required