Executive Sous Chef

Pyramid Global Hospitality is a renowned hospitality company dedicated to putting people first by fostering a supportive, inclusive, and growth-oriented work environment. This commitment to a People First culture is central to how the company nurtures employee development, promotes wellbeing, and facilitates diversity within the workplace. With over 230 properties worldwide, Pyramid Global Hospitality offers its employees comprehensive benefits including health insurance, retirement plans, paid time off, on-site wellness programs, local discounts, and employee rates on hotel stays. The company prides itself on providing ongoing training and development programs to equip employees with the skills necessary to thrive and advance in their careers in the hospitality industry.

One of the distinguished properties under the Pyramid Global Hospitality portfolio is The Belgrove, a 4-Diamond resort located in the heart of West Palm Beach. Featuring 150 elegantly designed rooms and villas, multiple fine dining restaurants, a world-class spa, and a premier golf course, The Belgrove is more than just a workplace—it's a dynamic environment that combines luxury, creativity, and exceptional service. At The Belgrove, employees enjoy a close-knit community that values teamwork, professionalism, and a shared passion for creating outstanding guest experiences. The property offers diverse career opportunities across various departments such as guest services, food and beverage, housekeeping, spa and wellness, and sales and marketing, among others.

The role of Executive Sous Chef at The Belgrove Resort, which is part of Marriott's Autograph Collection, offers a unique chance to be a key leader within a high-performing culinary team. This hands-on leadership position supports the Executive Chef by driving operational excellence across all culinary outlets and ensuring all food offerings align with brand standards and reflect the resort's luxurious and unique identity. The Executive Sous Chef is accountable for inspiring and developing the culinary team, promoting a culture of collaboration and excellence, and representing the Executive Chef when absent to deliver seamless kitchen operations.

Operationally, the Executive Sous Chef oversees the daily culinary functions involving various dining outlets, in-room dining, banquets, and special events. Excellence in culinary quality, presentation, and guest satisfaction is paramount, alongside managing labor productivity and conducting regular team briefings to ensure smooth operations. Maintaining rigorous standards in food safety, sanitation, and HACCP compliance is critical, and the role involves continuous inspection of kitchen facilities and inventory management to uphold quality and minimize waste.

Creativity and innovation are at the core as the Executive Sous Chef partners with the Executive Chef to design seasonally driven menus inspired by local and global influences. This includes a strong focus on sustainability and the use of fresh, locally sourced ingredients. The Executive Sous Chef actively supports special culinary events and tastings, enhancing the resort's positioning as a luxury destination.

As a mentor and developer of talent, the Executive Sous Chef establishes training programs in cooperation with Learning & Development, conducts ongoing coaching and performance evaluations, and ensures that the team is equipped with the knowledge and skills needed to meet brand expectations and safety standards. The role also involves administrative responsibilities related to financial management, including monitoring food and labor costs, inventory control, scheduling, and maintaining relevant operational records.

The Executive Sous Chef contributes significantly to the guest experience by ensuring that every dish served embodies the high standards of luxury and authenticity that The Belgrove is known for. The role also requires collaboration with the front-of-house team and leadership to ensure elevated and seamless service, as well as participation in marketing initiatives and events that boost brand visibility.

Candidates for this role should possess 5 to 7 years of progressive culinary leadership experience in luxury hotels, resorts, or high-end dining environments, along with proven expertise managing multi-outlet operations under high-volume conditions. A culinary degree or diploma is preferred. Essential skills include strong leadership ability, excellent communication, creativity, attention to detail, sound financial management, thorough knowledge of HACCP and food safety regulations, and proficiency in kitchen systems and basic computer applications. The ideal candidate is innovative, adaptable, and capable of thriving in a fast-paced luxury hospitality environment.

Pyramid Global Hospitality values diversity and stands as an equal opportunity employer committed to creating an inclusive workplace where all employees can grow. Compensation packages are competitive and tailored based on the candidate's skill set, experience, certifications, and office location, with adjustments reflecting local labor market conditions.