Sous Chef - Market Restaurant

About our property

Deloitte University Hotel & Conference Center – Benchmark Hospitality – high‑end private hotel and conference center called Deloitte University. Closed to the public.

• 1,400 hotel rooms – all single occupancy, no suites
• Nine restaurants and lounges including a Starbucks and Seattle's Best Coffee, plus three sit‑down restaurants
• 200,000 square feet of meeting space – ballrooms, amphitheater and classrooms
• Fitness center, jogging trails and sports fields (available to our associates)
• All professional clientele – no weddings, holiday parties, school groups or other social events
• Located in Westlake, Texas – near Keller, Southlake and Roanoke

• Excellent employee‑focused culture with many associate events
• Closed many weekends and most holidays – 10 days of holiday pay
• Up to 14 vacation and sick days per year
• Weekly pay
• Leadership and career development programs – opportunities to grow and transfer
• Free lunch in the newly remodeled associate cafeteria
• Eligible for medical insurance and other benefits within 30 days of employment
• Employer matching 401(k)
• Tuition reimbursement
• Free parking on site
• Free uniforms with cleaning provided
• Benchmark Hospitality hotel discounts

BASIC FUNCTION: The Sous Chef is responsible for the day‑to‑day production of the kitchen and for ensuring that cooks have everything they need to be ready for service. The Sous Chef will assist the Supervisor on stations and will lead ordering and menu development alongside the Executive Chef.

Key kitchen locations:

• Banquet Kitchen – high‑volume kitchen serving ballroom, coffee break stations and associate cafeteria
• Market Restaurant – world‑fair cuisine, buffet‑style market serving breakfast, lunch and dinner
• Albero Restaurant – classic Italian cuisine, family‑style dining for lunch and à‑la‑carte for dinner
• Ember Restaurant – Latin steakhouse feel, light breakfast, family‑style lunch and à‑la‑carte dinner

• Recruit, interview, train, coach, discipline, and conduct performance appraisals for direct reports
• Create schedules and approve employees’ time, time‑off and shift changes
• Assign, train, support and direct staff to carry out basic operations with maximum efficiency and performance, maintaining policy and standards of the property
• Coach, develop, and provide feedback to staff for continued growth in current and future positions
• Day‑to‑day operations of the kitchen team – ensure readiness for each meal period and that stations are set on time
• Conduct spot checks to ensure recipes are followed and consistency is maintained
• Consistently check the quality of all food products for each meal period to ensure standards are met

• Culinary internship, apprenticeship or degree preferred
• Two years of supervisory or peer‑trainer experience required
• Three years of culinary experience required
• Good computer skills – proficient in Microsoft Excel and Outlook;
  Word, PowerPoint, Teams and One Note desirable
• Knowledge of culinary applications such as Chef Tech or similar desirable
• Manager Food Safety certification required within 30 days of starting the position

$ – Based on experience

$ – Based on experience

Pyramid Global Hospitality is an equal‑opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years and depth of experience, certifications and specific office location.