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Phoenix, Arizona, United States • On-site
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The Sous Chef supervises daily kitchen operations, manages the culinary team, and ensures high-quality food production and presentation. They are responsible for menu development, inventory control, and maintaining strict adherence to safety and sanitation standards.
Candidates must have 4-5 years of experience in high-volume hotel kitchens and 2-3 years of supervisory experience. A high school diploma or GED is required, with an accredited culinary school education or apprenticeship preferred.
Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.
At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.
Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.
About our property:
The iconic Arizona Biltmore is located in the heart of the prestigious Biltmore neighborhood in Phoenix. The resort was named the “Jewel of the Desert” since its opening on February 23, 1929. This gorgeous 39-acre property reopened in May 2021 after undergoing a $150 million restoration. It has over 700 rooms, over 200,000 square feet in banquet space spread out over the beautiful property, 9 food and beverage outlets (including 2 restaurants, 2 bars, 2 poolside bars, a gelato shop/café, and in-room dining), a luxury spa, and 7 pools including a 65' waterslide. Arizona Biltmore is a LXR Hotel & Resort by Hilton which is a hand-selected collection of unique luxury hotels, offering bespoke service and personal adventures in the world’s most intriguing locations. With this, as a team member you will receive the Go Hilton travel benefits in addition to Pyramid's travel benefits. Learn more about our incredible benefits here. Want to learn more about Arizona Biltmore? Hotel Website, Instagram, FacebookWhat you will have an opportunity to do:
The Restaurant Sous Chef at McArthur’s is responsible for supervising all aspects of food production and overseeing the culinary team to ensure a consistently high-quality dining experience. This role enforces strict adherence to safety and sanitation standards, collaborates with the Chef de Cuisine and Front of House on menu development, and maintains clear communication with senior leadership to meet operational demands. By conducting daily line checks, monitoring inventory, and managing staff training, the Restaurant Sous Chef ensures optimal efficiency and minimal waste. Ultimately, this position plays a pivotal role in delivering an exceptional guest experience through seamless coordination and flawless execution of all culinary endeavors.
Train, mentor, and coach all culinary staff to consistently execute McArthur’s menu at a high level, maintaining excellent standards for flavor and presentation.
Conduct daily line checks to verify food quality, promptly addressing any issues to uphold the highest culinary and service standards.
Collaborate with the Chef de Cuisine and Front of House team to develop creative specials that highlight seasonal ingredients and current culinary trends.
Recruit and hire new team members, providing ongoing training, performance evaluations, and clear development pathways to foster a skilled and motivated kitchen brigade.
Monitor email and internal communications daily to anticipate staffing needs, review restaurant event orders (R.E.O.), and stay aligned with senior leadership directives.
Oversee day-to-day kitchen operations, ensuring efficiency, cost-effectiveness, and strict compliance with hotel and Forbes standards.
Maintain accurate inventory levels, placing timely orders and enforcing proper rotation of stock to minimize waste and control food costs.
Keep comprehensive knowledge of all menus and recipes, guaranteeing consistency and excellence in every dish served.
Perform routine quality checks during prep and before service, verifying that all dishes are presented attractively and meet or exceed established standards.
Provide leadership and mentorship to Junior Sous Chefs, Cooks, Pantry Cooks, and Prep Cooks, cultivating a positive work environment that encourages continuous improvement.
Enforce compliance with local, state, federal, and company-wide food safety and health regulations, maintaining thorough documentation and records.
Support effective budget management by optimizing ingredient usage, tracking expenditures, and minimizing waste without compromising quality.
Ensure timely completion of production lists, verifying that staff are properly prepared for each service period.
Uphold daily freshness and quality standards for all products, from raw ingredients to finished plates.
Communicate effectively with the culinary team to address operational needs, plan ahead, and proactively resolve potential challenges.
Rapidly respond to last-minute menu changes or special guest requests, preserving smooth operations and exceptional guest satisfaction.
Engage with diners when needed, accommodating dietary needs, special requests, and ensuring overall satisfaction with the culinary experience.
Coordinate with Stewarding, Engineering, and Front of House departments to maintain seamless support and high operational standards.
Demonstrate an unwavering commitment to safety by preventing injuries, safeguarding property, and responding effectively in emergencies.
Consistently maintain a professional attitude, appearance, and demeanor, adhering to prescribed uniform and footwear guidelines.
#ZR80
What are we looking for?
High School Diploma or GED
Accredited Culinary School or Apprenticeship, preferred.
4-5 years experience in Hotel Kitchens with high volume and quality
2-3 years previous supervisory experience required
Microsoft Office Suite basic knowledge
Maricopa County Food Handler Card
ServSafe Preferred
Compensation:
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Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
Pyramid Global Hospitality (“Pyramid”) is a leading hotel management company, operating in the US, Caribbean, and Western Europe. With portfolio revenues exceeding $3 billion, Pyramid manages 220 hotels, resorts, and conference centers, both branded and independent. The firm maintains offices in Boston (Headquarters), Cincinnati, Houston, and London. Additional information about Pyramid can be found at www.pyramidglobal.com In 2021, Pyramid partnered with Benchmark Resorts and Hotels to add an additional 59 Managed or Asset Managed Resorts and over 10,000 additional team members. The two companies share the same company culture, values and philosophies. We are growing and Opportunities abound! What really sets us apart from its competitors is our reputation as an employer. Professional growth is not just possible throughout the company but planned and encouraged. The Leadership Team at Pyramid consider team member development its first priority, understanding that success is only achieved in a workplace where every contributor is respected and recognized. This is why we deliver superior results. There is opportunity to work directly with senior leaders, experience stretch assignments and learn hospitality management from industry giants. You will come to know a distinctive people centric culture that is at the core of all we do. The decisions we make and the paths we take are bound by a commitment to our Owners, Associates, Customers and the Communities where we work. We attract the most talented associates in the industry, and actively encourage candidates with a “hospitality spirit” who may be thinking about a career change to join our team.
Offices: Boston, MA 02109, US
