Sous Chef-1

Pyramid Global Hospitality is a prominent hospitality management company recognized for its extensive portfolio of over 200 hotels and resorts, employing more than 18,000 associates across the United States, Caribbean, and Europe. The company operates through various brands including Benchmark Resorts & Hotels, Axiom Hospitality which manages European hotels, and PYRAMIDWORKS which provides integrated workplace and facility services. With corporate offices strategically located in Boston, The Woodlands, Texas, and London, Pyramid delivers a global scale combined with a hands-on approach emphasizing exceptional service, operational excellence, and sustainable partnerships. Pyramid Global Hospitality’s culture is built on respect, support, and empowerment of its employees, fostering their career growth while encouraging collaboration, leadership development, and diverse exposure across multiple property types and markets. These core values have earned Pyramid numerous accolades including recognition as one of the best places to work by top publications and several prestigious travel industry awards.

The position available is for a part-time Sous Chef at The Belgrove, a distinguished 4-Diamond resort in West Palm Beach, Florida, managed under the Pyramid Global Hospitality portfolio. The Belgrove is a luxury resort featuring 150 elegantly appointed rooms and villas, multiple fine dining options, a world-class spa, and a golf course providing an immersive hospitality experience distinguished by exceptional service standards and guest satisfaction. The role of the Sous Chef is critical in maintaining this level of excellence by leading culinary operations in a high-volume professional kitchen with creativity and passion. This role demands a college graduate in culinary arts with significant experience, capable of inspiring and developing the culinary team while ensuring compliance with health and safety standards.

As the Sous Chef, you will play a hands-on leadership role in managing daily kitchen operations, from food preparation and presentation to sanitation and staff motivation. Responsibilities include assisting with menu creation, controlling costs, maintaining quality and safety standards, and serving as the acting Executive Chef in their absence. The position offers the opportunity to work in a dynamic environment with comprehensive training and career development prospects. It is ideal for enthusiastic culinary professionals eager to progress, contribute creatively, and thrive within a supportive and prestigious resort setting committed to guest satisfaction and team excellence.