Executive Sous Chef

Overview

Welcome to Pyramid Global Hospitality, where people come first. Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. We are committed to a People First culture reflected in employee development, benefits, and 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 perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. We are 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 hospitality or are a seasoned professional, we offer a collaborative work environment that encourages growth and success, in over 230 properties worldwide. Check out this video for more information on our great company!

About Our Property

Welcome to the Virginia Guesthouse. Opening in April 2026, the Virginia Guesthouse is a 214-room hotel featuring 25,000 square feet of conference and event space located on the Grounds of the University of Virginia. It will debut in the spirited WAHOO community and offer a vibrant setting for guests, conference attendees, faculty, and students alike.

We’re building a team that’s welcoming and dynamic. Whether you’re an experienced hospitality professional or just starting your career, you’ll have the opportunity to learn, grow, and make a meaningful impact in a supportive, people-first environment. If you’re passionate about hospitality and ready to shape the guest experience from day one, join us at the Virginia Guesthouse.

We are looking for a leader and someone passionate about the culinary arts to join our culinary team as an Executive Sous Chef. This individual must have extensive experience in a high-volume professional kitchen and be a college graduate in the culinary arts. The candidate must be creative, motivated, and a hands-on leader in the kitchen. Successful candidates will have a proven track record of working with creative menus reflecting seasonal availability and will respond professionally to guests and team members, while supporting their development.

The Executive Sous Chef oversees the banquet kitchen and supports daily production across all hotel kitchens. This role ensures the preparation and presentation of high-quality food in a safe, sanitary environment that meets regulatory standards while maintaining profitability and competitive excellence.

• Attract, retain, and motivate the best culinary talent.
• Oversee banquet kitchen.
• Act in the absence of the executive chef to complete daily ordering using current par levels for all outlets, employee cafeteria, and banquets.
• May be required to perform any function within the culinary department (cook, steward, etc.).
• Conduct daily kitchen walk-throughs, make recommendations for corrections, cleanliness concerns, and improvements.
• Conduct daily team meetings to ensure preparation and communicate pertinent information.
• Attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meetings, and represent the culinary team.
• Manage department finances, analyze and control costs, and manage the budget to achieve a profitable operation.
• Have thorough knowledge of food allergens and handle guests with allergies with urgency.
• Work with the culinary team to ensure prep sheets are updated and used correctly daily.
• Guide nightly cleaning of all kitchen areas and follow up with the stewarding crew to ensure the dish area is clean and organized for the next day’s service.
• Assist the Executive Chef in the creation, costing, and implementation of seasonal menus and special menus.

• The Sous Chef would ideally be a college graduate in the culinary arts.
• Familiar with basic and advanced cooking methods.
• Must be able to work long hours including weekends and holidays.
• 3+ years’ experience as a cook in a high-volume professional kitchen.
• Basic allergy…