Executive Sous Chef - The Belgrove

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to 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 unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is 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 the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.

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Welcome to the The Belgrove, a distinguished new property in the Pyramid Global Hospitality portfolio set to open this year as a 4-Diamond resort. Located in the heart of West Palm Beach, our resort will feature 150 elegantly designed rooms and villas, multiple exquisite restaurants, a world-class spa, and a stunning golf course. This isn't just a place to work; it's a dynamic and rewarding experience.

At The Belgrove, we pride ourselves on providing exceptional service and creating memorable experiences for our guests. As a member of our team, you'll have the opportunity to work in a supportive and inspiring environment, surrounded by the beauty and energy of West Palm Beach. We offer various positions across various departments, including guest services, food and beverage, housekeeping, spa and wellness, sales and marketing, and more.

Joining our team means joining a close-knit community that values teamwork, professionalism, and a passion for delivering outstanding service. We provide comprehensive training programs to ensure our employees have the skills and knowledge to excel. If you are a dedicated and enthusiastic individual with a passion for hospitality, we invite you to explore the exciting career opportunities at The Belgrove. Take the first step towards a rewarding career by applying today!

Do you embody a refined yet approachable demeanor, with a commitment to delivering an unparalleled guest experience? Do you want to be a part of a hotel that is deeply connected to the local heritage and natural beauty of West Palm Beach? If so, then The Belgrove Resort could be just the place for you! Join our team and bring your charm and grace to create memorable moments for every guest. 

We are seeking a passionate culinary professional; strengths in high volume pace, thorough knowledge the culinary experience, and exceptional Beyond Compare attitude for the Executive Sous Chef at the Belgrove Resort. Under the guidance of the Executive Chef, the Executive Sous Chef will oversee all kitchen operations at the Belgrove Resort. This position will be responsible forleading and managing the kitchen employees, ensuring exceptional quality and presentation of all menu items, and proper handling storage of all food items in accordance with health regulations.  

The primary responsibilities for the Executive Sous Chef will include but are not limited to: 

• Plan production of meals for the restaurant, in-room dining, and the bar.  

• Assist in recruiting, training, scheduling, supervising, and coaching members of theculinary team.  

• Ensure that all food items are well prepared with regard to quality, consistency, eye appeal and taste by observing and providing instruction to cooks as needed.  

• Establish specific goals and standards of performance management principles and practices to fully maximize productivity of the outlet leadership and line employees.  

• Develop recipes for and suggest methods and procedures to culinary team 

• Develop innovative menus with the Chef de Cuisine that reflect current culinary trends while adhering to the restaurant’s theme and target market. 

• Oversee established food specifications, portion control, recipes, and sanitation, and develop plans to correct issues. 

• Lead and inspire the kitchen team to deliver exceptional dishes that meet the restaurant’s standards 

• Coordinate the proper receiving of all products delivered to the kitchen in concert with or in place of Chef de Cuisine in their absence (e.g. checking the quantity and quality of received products; ensure feedback to receiving and effective recording of variances; etc.).  

• Directs and participates in preparing and producing food items.  

• Inspect supplies, equipment, and work areas to ensure conformance to established cleaning and maintenance standards.  

• Collaborate with suppliers to source high-quality ingredients and maintain relationships with vendors. 

• Collaborate with Executive Chef and/or Chef de Cuisine to analyze recipes to assign prices to menu items based on product cost, labor, wastage, and competitive sets.   

• Ensure that all culinary receive appropriate rest periods and meal periods when needed.  

• Oversee monthly inventory of food items.  

• Assist Executive Chef and/or Chef de Cuisine in meeting and/or exceeding monthly budgetary goals as it relates to revenue and cost percentages.  

• Attend and participate in weekly kitchen financial meeting with culinary managers.  

• Attend and participate in all kitchen and culinary related meetings.  

• Attend and participate in quarterly Leadership Meeting with all managers 

• Recruit, train, and mentor kitchen staff to foster a positive work environment. 

• Maintain standards consistent with Forbes Travel Guide ratings by delivering an exceptional dining experience. 

• Strive for Michelin star recognition by focusing on creativity, technique, flavor profiles, and presentation in all dishes served. 

• Experience managing a large kitchen team (20+ associates). 

• Minimum of 3-5 years of progressive culinary experience in fine dining establishments and Luxury Hotels. 

• Education: Culinary degree from an accredited institution or equivalent experience. 

• Proven track record of working in restaurants recognized by Forbes Travel Guide or awarded Michelin stars. 

•   Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds.  

• In-depth knowledge of various cooking techniques, cuisines, and dietary restrictions. 

•  Service oriented style with professional presentation skills. 

• Must possess the following strengths: openness to learning and growing culinary and managerial knowledge, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effectivein providing exceptional customer service and ability to improve the bottom line.  

• Previous hotel pre-opening experience preferred. 

• Must have excellent leadership, organizational, interpersonal, and administrative skills.  

• Experience implementing new F&B concepts.  

• Clear concise written and verbal communication skills in English. 

• Valid Food Handler's certification (ServSafe or equivalent). 

• Additional certifications related to culinary arts are advantageous 

• Strong organizational and analytical skills, along with demonstrated ability to multi-task and prioritize in a fast-paced work environment.  

• Ability to communicate effectively in the English language, both verbally and in writing. A second language is desirable.  

• Must have experience in all Microsoft Office and industry relevant payroll systems.  

• Problem solving, reasoning, motivating a team, organizational and training abilities are used often.  

• May be required to work nights, weekends, and/or holidays.