Executive Sous Chef

6 days ago

Oklahoma City, Oklahoma, United States Pyramid Global Hospitality Full time
About Us

At Pyramid Global Hospitality, we prioritize our employees and strive to create a supportive and inclusive work environment that fosters growth, development, and well-being. Our commitment to a People First culture is reflected in our approach to employee development, benefits, and relationships. We offer 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.

Location Description

Welcome to OKANA Resort and Indoor WaterPark, located along the picturesque Oklahoma River in the vibrant Horizons District, near downtown Oklahoma City. Our resort offers exceptional career opportunities with a dynamic indoor waterpark, over 400 well-appointed guest rooms and suites, including premium riverfront accommodations, a range of dining options, and extensive meeting and event spaces spanning 27,000 square feet.

Overview

As the Executive Sous Chef, you will oversee the operations of our Jack Rabbit and Chidos Culinary team, launching this world-class property. You will be responsible for managing the culinary team, reporting directly to the Executive Chef, and ensuring the food quality and presentation meets the OKANA standard. This role requires strong leadership, organizational, and communication skills, as well as a creative and innovative approach to menu development.

Responsibilities
  • Assist in obtaining financial goals.
  • Complete all paperwork accurately and timely.
  • Direct and correct the presentation and portioning of food according to Davidson standards.
  • Keep in contact with all outlets to ensure quality and consistency.
  • Maintain work area clean and organized.
  • Promote employee empowerment.
  • Report unsafe conditions immediately.
  • Select daily specials that fit local trends and needs.
  • Select, train, supervise, develop, discipline, and counsel employees in accordance with Davidson policies and procedures.
  • Complete other duties as assigned by supervisor to include cross-training.
  • Direct purchasing to ensure proper quality and quantities.
  • Direct staff in sanitation and sanitary food handling.
  • Meet with sales team to evaluate new products.
  • Perform in the capacity of any position supervised.
  • Prepare and train staff in use of working menus, recipe cards, and photo standards.
Requirements
  • High School diploma required; culinary education/certifications are preferable.
  • 5 years of experience in culinary leadership, including at least 2 years as an Executive Sous Chef for a full-service hotel or resort.
  • Strong leadership, organizational, and communication skills.
  • Versatile background of various cooking methods, including use of ingredients, styles, equipment, and procedures.
  • Creative and innovative approach to menu development, tailoring the food offerings to client tastes and preferences.
  • Ability to manage budgets and control food costs.
  • Customer-centric approach to interact with hotel guests and clients during site inspections and VIP events.
  • Knowledge of food safety regulations and best practices; current with all relevant food certifications.
Why OKANA?
  • Competitive wages.
  • People-first culture.
  • Health insurance.
  • Retirement savings.
  • Growth opportunities.
  • Paid time off.
  • Festive environment.
  • Perks & discounts.

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