Job Overview
Compensation
Salary
Range $53,600.00 - $72,400.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) Plan
Employee Discounts
Career development opportunities
flexible schedule
Job Description
Pyramid Global Hospitality is a premier hospitality management company renowned for its extensive portfolio of over 200 hotels and resorts across the United States, Caribbean, and Europe. With a workforce of more than 18,000 associates, Pyramid Global Hospitality operates through several specialized platforms including Benchmark Resorts & Hotels, featuring a collection of distinctive independent properties; Axiom Hospitality, focusing on European hotel management; and PYRAMIDWORKS, which delivers integrated workplace and facilities services. Headquartered in Boston, The Woodlands Texas, and London, Pyramid combines global reach with a hands-on approach, emphasizing exceptional service, operational excellence, and fostering long-term partnerships. This unique blend enables the organization to remain at the forefront of the hospitality industry, constantly setting new standards and enhancing guest experiences.
At the heart of Pyramid’s philosophy is its commitment to people — associates, guests, owners, and communities alike. The company fosters a respectful, supportive, and empowering work environment where team members can grow their careers through collaboration with seasoned leaders, tackling meaningful stretch assignments, and gaining exposure to diverse properties, brands, and market segments. Whether you are an emerging talent embarking on your hospitality journey or a seasoned professional bringing a wealth of experience, Pyramid provides ample opportunity to learn, develop, and make a tangible impact. This dedication to cultivating a thriving culture has earned Pyramid recognition as one of the best places to work by prominent publications such as USA Today, The Boston Globe, and The Houston Chronicle. The organization’s properties have also garnered prestigious travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, celebrating their culture, service excellence, and commitment to people.
About the Hanover Inn: The Hanover Inn is steeped in a rich legacy of hospitality dating back to 1780, originally welcoming guests as a tavern. Over the centuries, it has hosted notable figures including Presidents Monroe, Wilson, Franklin D. Roosevelt, Eisenhower, Nixon, and Reagan. While George Washington did not stay at the Inn, Booker T. Washington was among its revered guests. The Hanover Inn has also been a hub for entertainers such as Kirk Douglas, Ella Fitzgerald, Joan Baez, Art Linkletter, Mary Tyler Moore, Burt Bacharach, Duke Ellington, Lillian Gish, and B.B. King. Its literary guests included the likes of F. Scott Fitzgerald, J.D. Salinger, Sinclair Lewis, Carl Sandburg, Robert Frost, and Dr. Seuss. This rich history establishes the Hanover Inn as a distinguished landmark in hospitality.
The Role of Sous Chef: The Sous Chef at the Hanover Inn serves as a critical support to the Executive Chef in overseeing kitchen operations and delivering seamless service. This role is essential in ensuring high standards of culinary quality and consistency, contributing directly to guests’ dining experiences. The Sous Chef is entrusted with preparing and cooking dishes with expertise in culinary techniques, flavor profiles, and plating. Responsibilities include cutting, trimming, and preparing meats and poultry; managing proper food storage according to sanitation rules; and maintaining quality and consistency of the food served. Creativity in food preparation and presentation is encouraged, as well as the use of approved recipes and production standards.
The position plays a vital role in inventory management, assisting with ordering supplies to maintain appropriate stock levels and contributing to the control of food costs and waste reduction. Commitment to sanitation, safety standards including ServSafe and OSHA, and impeccable cleanliness of work areas and equipment is mandatory. The Sous Chef is also expected to command kitchen operations in the Executive Chef’s absence, mentor and train new staff members, and handle customer interactions professionally. This role offers a dynamic, high-energy environment where passion, creativity, and excellence are foundational to the team culture. Compensation for this position ranges from $60,000 to $70,000, commensurate with experience and qualifications. Pyramid Global Hospitality is an equal opportunity employer dedicated to fostering diversity and inclusion within its workforce.
At the heart of Pyramid’s philosophy is its commitment to people — associates, guests, owners, and communities alike. The company fosters a respectful, supportive, and empowering work environment where team members can grow their careers through collaboration with seasoned leaders, tackling meaningful stretch assignments, and gaining exposure to diverse properties, brands, and market segments. Whether you are an emerging talent embarking on your hospitality journey or a seasoned professional bringing a wealth of experience, Pyramid provides ample opportunity to learn, develop, and make a tangible impact. This dedication to cultivating a thriving culture has earned Pyramid recognition as one of the best places to work by prominent publications such as USA Today, The Boston Globe, and The Houston Chronicle. The organization’s properties have also garnered prestigious travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, celebrating their culture, service excellence, and commitment to people.
About the Hanover Inn: The Hanover Inn is steeped in a rich legacy of hospitality dating back to 1780, originally welcoming guests as a tavern. Over the centuries, it has hosted notable figures including Presidents Monroe, Wilson, Franklin D. Roosevelt, Eisenhower, Nixon, and Reagan. While George Washington did not stay at the Inn, Booker T. Washington was among its revered guests. The Hanover Inn has also been a hub for entertainers such as Kirk Douglas, Ella Fitzgerald, Joan Baez, Art Linkletter, Mary Tyler Moore, Burt Bacharach, Duke Ellington, Lillian Gish, and B.B. King. Its literary guests included the likes of F. Scott Fitzgerald, J.D. Salinger, Sinclair Lewis, Carl Sandburg, Robert Frost, and Dr. Seuss. This rich history establishes the Hanover Inn as a distinguished landmark in hospitality.
The Role of Sous Chef: The Sous Chef at the Hanover Inn serves as a critical support to the Executive Chef in overseeing kitchen operations and delivering seamless service. This role is essential in ensuring high standards of culinary quality and consistency, contributing directly to guests’ dining experiences. The Sous Chef is entrusted with preparing and cooking dishes with expertise in culinary techniques, flavor profiles, and plating. Responsibilities include cutting, trimming, and preparing meats and poultry; managing proper food storage according to sanitation rules; and maintaining quality and consistency of the food served. Creativity in food preparation and presentation is encouraged, as well as the use of approved recipes and production standards.
The position plays a vital role in inventory management, assisting with ordering supplies to maintain appropriate stock levels and contributing to the control of food costs and waste reduction. Commitment to sanitation, safety standards including ServSafe and OSHA, and impeccable cleanliness of work areas and equipment is mandatory. The Sous Chef is also expected to command kitchen operations in the Executive Chef’s absence, mentor and train new staff members, and handle customer interactions professionally. This role offers a dynamic, high-energy environment where passion, creativity, and excellence are foundational to the team culture. Compensation for this position ranges from $60,000 to $70,000, commensurate with experience and qualifications. Pyramid Global Hospitality is an equal opportunity employer dedicated to fostering diversity and inclusion within its workforce.
Job Requirements
- Strong cooking and culinary skills
- Leadership and team management abilities
- Time management and the ability to work under pressure
- Ability to stand on feet 8-10 hours a day and work in a fast-paced environment
- Physically able to move or lift large, heavy objects such as hotboxes, food inventory and or supplies
- Ability to communicate effectively with guests and team members verbally or in written form, over the phone or in person
- Ability to learn, follow and enforce standards for cleanliness as they apply
- Ability to follow all safety procedures and standards and able to recognize and act in emergency situations
Job Qualifications
- Strong cooking and culinary skills
- Leadership and team management abilities
- Time management and the ability to work under pressure
- Ability to communicate effectively with guests and team members verbally or in written form, over the phone or in person
- Ability to learn, follow and enforce standards for cleanliness as they apply
- Ability to follow all safety procedures and standards and able to recognize and act in emergency situations
Job Duties
- Prepare and cook dishes with expert knowledge of cooking techniques, flavor profiles, and plating
- Cut, trim, bone, and carve meats and poultry for cooking, weigh and measure designated ingredients
- Properly store foods in designated areas following wrapping, dating, and rotation procedures
- Ensure quality and consistency of product taste and presentation
- Be creative in food preparation and presentation
- Utilize approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control
- Ensure all deadlines are met in food production based on production orders
- Assist the Executive Chef with inventory and ordering new supplies to maintain proper inventory
- Help control food costs and reduce waste
- Ensure clean work areas, equipment and utensils, compliant with industry sanitation requirements
- Interact with staff and customers and resolve customer complaints in a friendly and service-oriented manner
- Interact with co-workers to ensure compliance with company service standards, and inventory and cash control procedures
- Assure compliance with all sanitation, ServSafe, OSHA safety, production, and merchandising requirements
- Assume responsibility for kitchen in absence of Executive Chef
- Train and mentor new employees
- Other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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