Junior Sous Chef

Responsibilities

• Assist in the food preparation for the tavern at the hotel.
• Ensure product quality and service standards are met and provide optimum dining service to hotel guests.
• Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products.
• Prepare and portion food products prior to cooking.
• Perform final plate preparation and presentation, including plating, garnishing of cooked items, and preparing appropriate garnishes for all hot menu item plates.

• 3+ years’ experience as a cook in a high‑volume professional kitchen.
• Familiar with basic and advanced cooking methods.
• Ability to work long hours, including weekends and holidays.
• Basic allergy knowledge.
• Full knowledge of correct cooking temperatures for all vegetables and proteins.
• Ability to use cutting tools and calibrated food‑grade thermometer.
• Full knowledge of the state’s health codes and Eco‑Sure Food Safety and Health Report.
• Active Food Handler’s certification.
• Strong organizational skills.
• Ability to work independently.
• Must be on your feet for long periods of time.
• Must be able to lift at least 50 pounds.
• At least 21 years of age.
• Desire to exceed expectations.
• Energetic personality.

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.