Sous Chef - Jack Rabbit

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:

Welcome to OKANA Resort and Indoor WaterPark. Located along the picturesque Oklahoma River in the vibrant Horizons District, near downtown Oklahoma City, OKANA Resort & Indoor Water Park offers exceptional career opportunities.   Conveniently situated 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 30,000 square feet, OKANA provides a unique setting for a rewarding career journey.   Shape your career in the heart of Oklahoma City at OKANA. Join us to contribute to our distinctive atmosphere and foster your personal and professional growth. Be a part of OKANA Resort & Indoor Water Park, where your career aspirations meet a world-class destination. #BMC-Okana

What you will have an opportunity to do:

SUMMARY 

The Sous Chef is an entry level culinary supervisor reporting directly to the Executive Chef. This individual is responsible for assisting the culinary leadership team in the day-to-day operations of the kitchen, including menu planning, inventory management, staff training & compliance, ensuring that food quality consistently exceeds OKANA standards. This is a hands-on role that requires working side by side with the line cooks in maintaining a smooth and efficient kitchen operation. This individual must also be involved with the training of the kitchen team, developing and grooming aspiring culinarians under his/her guidance. The OKANA Resort is part of Pyramid Global Hospitality, a leading hospitality company that offers career opportunities and has a steadfast commitment to putting people first. 

QUALIFICATIONS 

• High School diploma required; culinary education/certifications are preferable. 

• 3 years of experience in culinary leadership including at least 2 years in 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. 

• Keen sense of quality and cost control that impact financial results. 

• 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. 

 

PERFORMANCE STANDARDS 

• CUSTOMER SERVICE: Maintain customer satisfaction as the driving philosophy of the F&B department. Personally demonstrate a commitment to customer service by inquiring about service quality and responding promptly to guest needs. Promptly handle guest complaints. Fill in for staff when necessary to ensure customer satisfaction. Ensure your staff, including all new hires, are trained to meet standards. Empower staff to deliver customer service by encouraging and rewarding responsive guest assistance. The level of service provided to guests in all outlets meets or exceeds customer expectations. Ensure that consistency of service and standards are met. 

• FINANCIAL: Help manage department within budget.  Ensure department staff is trained in control procedures as outlined by Internal Audit, and that these procedures are consistently followed. Follow controls for food purchasing, receiving, storage, preparation, etc. Keep waste to a minimum by planning actions and strategies that reduce spoilage, waste or other factors that cause food and beverage costs to rise. 

• PEOPLE: Manage people according to Pyramid Global Hospitality’s values, which are centered around putting associates first. Instill a servant culture which is focused upon partnering and supporting all members of the team.   Maintain a positive, cooperative work environment between staff and management. Emphasize training and development as a way of doing business in order to empower employees to successfully perform their jobs. Help to develop management talent by acting as a mentor for direct reports. Resolve employee grievances fairly and timely. Ensure employees fully understand performance standards, review process, and reward successes. Manage safety program to protect guests and employees and which meets OSHA requirements. Use ongoing safety plan to minimize workers’ compensation claims. Train staff to increase level of customer sales, service and safety skills on an ongoing basis. Ensure employees are appropriately certified for their job as required by federal, state or local regulations. Monitor and maintain acceptable turnover levels. 

• QUALITY: Know the general operations of department and how all hotel departments work together to achieve business objectives and to meet customer expectations. Know the commonly occurring challenges of the F&B business and how to overcome them. Know restaurant standards and hold employees accountable for consistently meeting these standards. Maintain favorable health department scores. Manage a preventive maintenance program for all equipment. Control food-borne illnesses. Meet safety and sanitation standards such as Emergency Plan, CPR/Heimlich training for all employees, proper storage of foods, storing chemicals away from food, etc. Inform employees of new food and beverage issues such as drinking laws, trends in dining and demographics. 

 

ESSENTIAL FUNCTIONS 

• Constantly. Assist in obtaining financial goals. 

• Constantly. Complete all paperwork accurately and timely. 

• Constantly. Direct and correct the presentation and portioning of food according to Pyramid Global Hospitality standards. 

• Constantly. Keep in contact with all outlets to ensure quality and consistency. 

• Constantly. Maintain work area clean and organized. 

• Constantly. Promote employee empowerment. 

• Constantly. Report unsafe conditions immediately. 

• Constantly. Select daily specials that fit local trends and needs. 

• Constantly. Select, train, supervise, develop, discipline and counsel employees in accordance with Pyramid Global Hospitality policies and procedures. 

• Frequently. Complete other duties as assigned by supervisor to include cross training. 

• Frequently. Direct purchasing to ensure proper quality and quantities. 

• Frequently. Direct staff in sanitation and sanitary food handling. 

• Frequently. Perform in the capacity of any position supervised. 

• Frequently. Prepare and train staff in use of working menus, recipe cards and photo standards. 

 

PHYSICAL REQUIREMENTS 

• SITTING: Occasionally. Padded office chair with back. 

• STANDING/WALKING: Constantly. Concrete, tile, rubber mats covering tile, linoleum, carpet, etc. 

• CROUCHING (BEND AT KNEES): Frequently. Lift heavy objects, put away supplies, reach lower shelves in walk-ins. 

• KNEELING/CRAWLING: Rarely.  

• STOOPING (BEND AT WAIST): Frequently. Lifting, working outside of the office, demonstrating and training cooking techniques, putting away supplies and preparing food for banquets or off the line. 

• TWISTING (KNEES/WAIST/NECK): Frequently. Answering the telephone, cooking food, place or retrieve supplies, product, performing line positions. 

• CLIMBING: Occasionally. Place or retrieve product, stairs. 

• BALANCING: Occasionally. Carrying supplies, products, working near hot equipment. 

• LEG/FOOT USE: Rarely. 

• REACHING (OVERHEAD/EXTENSION): Frequently. Working the line and reaching for objects, supplies. 

• HANDLING/GRASPING: Frequently. Supplies, product, knives, slicer, utensils, water faucets, etc. 

• FINGERING/FEELING: Frequently. Spices and foods. 

• PUSHING/PULLING: Occasionally. Racks, carts with product. Average weight: 50 lbs. Maximum weight: 200 lbs. 

• LIFTING/CARRYING: Occasionally. Product. Average weight: 25 lbs. Maximum weight: 50 lbs. 

• OTHER PHYSICAL DEMANDS: Rarely. 

USE OF SENSES 

• TALKING IN PERSON: Constantly. Public, guests, vendors and employees. 

• TALKING ON TELEPHONE: Constantly. Public, guests and employees. 

• OTHER SPEECH REQUIREMENTS: Rarely. 

• HEARING IN PERSON: Constantly. Public, guests and employees. 

• HEARING ON TELEPHONE: Constantly. Public, guests and employees. 

• OTHER HEARING REQUIREMENTS: Occasionally. Pager or radio. 

• FULL FIELD VISION: Frequently. Manage all aspects of a busy department. 

• SMELL: Constantly. Detect potential hazards and odors. 

• TASTE: Frequently. Assurance of food quality and consistency. 

MENTAL REQUIREMENTS 

• INTERACTION WITH OTHERS/COMMUNICATIONS SKILLS: Constantly. Professionally deal with difficult situations/people. 

• DEADLINES/SHIFT WORK/OVERTIME: Constantly. Meet deadlines as required. Meet multiple priorities of business demands. Adjust to schedule changes, cover shifts on short notice. 

• FLEXIBILITY: Constantly. Need to work a variety of hours, varied tasks under varied conditions. 

• PACE: Constantly. Must change pace as business demands. 

• ATTENTION TO DETAIL: Constantly. Administrative tasks, cooking techniques, plate presentation, sanitation, safety and controlling costs. 

ENVIRONMENTAL SETTING 

• SAFETY REQUIREMENTS (I.E., CLOTHING, SAFETY EQUIPMENT REQUIRED, ACTIVITIES PERFORMED): Constantly. Safety shoes, proper guards, proper lifting techniques, sharpened knives and all safety procedures. Maintain security of work area and equipment while maintaining the level of safety required by the Company and OSHA requirements.  

• EXPOSURES (FUMES, CHEMICALS, VIBRATIONS, HUMIDITY, COLD, HEAT, DUST, NOISE): Constantly. Exposed to changing temperatures, slippery floors, sterno fuel, bacteria in foods, noise and vibrations. 

• OPERATION OF EQUIPMENT/TOOLS/VEHICLES: Constantly. All kitchen equipment includes oven, slicer, steamer, stock pots, fryer, stove tops, salamander, heat lamp, steam tables, toaster, etc. 

What are we looking for?

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.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.