Lumberton, NC · On-site
$57K - $74K/yr
The Executive Sous Chef serves as the second-in-command in the absence of the Executive Chef and plays a key leadership role in overseeing kitchen operations. This positionis responsible fordriving ...
Lumberton, NC · On-site
$57K - $74K/yr
The Executive Sous Chef serves as the second-in-command in the absence of the Executive Chef and plays a key leadership role in overseeing kitchen operations. This positionis responsible fordriving ...
Lumberton, NC · On-site
$30 - $32/hr
Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment ...
Lumberton, NC · On-site
$30 - $32/hr
Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment ...
$26.1K - $31.6K
3% of jobs
$31.6K - $37.2K
6% of jobs
$37.2K - $42.7K
10% of jobs
$46.1K is the 25th percentile. Wages below this are outliers.
$42.7K - $48.3K
10% of jobs
$48.3K - $53.8K
9% of jobs
The median wage is $58.5K / yr.
$53.8K - $59.3K
15% of jobs
$59.3K - $64.9K
20% of jobs
$66.1K is the 75th percentile. Wages above this are outliers.
$64.9K - $70.4K
12% of jobs
$70.4K - $76K
9% of jobs
$76K - $81.5K
4% of jobs
$81.5K - $87K
3% of jobs
$26.1K
$58.6K
$87K
A head chef oversees the kitchen of a restaurant or other dining facility. They are the top of the chef chain-of-command in most establishments; larger restaurants have an executive chef above the head chef. As head chef, you control inventory and order supplies to ensure they are replenished, develop menu items, and train and manage staff. While you may supervise the cooking and completion of dishes in the kitchen, the day-to-day operations are usually handled by someone lower down the chef hierarchy, such as the sous chef.
| Aspect | Head Chef | Sous Chef |
|---|---|---|
| Credentials | Cooking certifications, culinary degrees often preferred | Similar credentials, often with experience in kitchens |
| Work Environment | Oversees entire kitchen, manages staff | Assists Head Chef, manages specific sections |
| Industry Usage | Leads kitchen operations in restaurants, hotels | Supports Head Chef, second-in-command |
| Search & Comparison | Often searched with Sous Chef for role distinctions | Commonly compared to Head Chef for hierarchy understanding |
The Head Chef is responsible for the overall kitchen management, menu creation, and staff supervision, while the Sous Chef acts as the second-in-command, assisting the Head Chef and managing specific kitchen sections. Both roles require culinary expertise and certifications, but the Head Chef holds the primary leadership position.
The most popular types of Chef jobs in Dillon, SC are:
For Head Chef jobs in Dillon, SC, the most frequently searched job titles are:
Cities near Dillon, SC with the most Head Chef job openings:
Lumberton, NC • On-site
8.2
Based on 19 frontline employees who took The Breakroom Quiz
46th of 159 rated electronics manufacturers
People enjoy working here
Good employer
Paid breaks
Recommended by parents
Respectful managers
$57K - $74K/yr
Full-time
Re-posted 18 days ago
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, Conde 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:
Windrose on Hudson - a Riverside Conference Experience off the banks of the Hudson River nestled within the Croton Bay area boasting proximity to New York City and surrounding metro areas. An historic and idyllic location that rejuvenates with a sense of belonging to create meaningful connections with friends & colleagues. A soulful place that celebrates the natural Hudson Valley beauty where guests gather on milestones of education, training and professional achievement for a toast while engaging in the wellness of the pristine outdoors.What you will have an opportunity to do:
The Executive Sous Chef serves as the second-in-command in the absence of the Executive Chef and plays a key leadership role in overseeing kitchen operations. This positionis responsible fordriving daily production,maintaininghigh food quality standards, and ensuring effective cost control.
Success in this role requires a balance of strong culinaryexpertiseand operational leadership. The Executive Sous Chef must be equally comfortable executing high-level cooking techniques on the line while simultaneously managing staff, workflow, and departmental performance in a fast-paced environment.
Manage Multiple menus simultaneously across diverse locations.
Train and mentor kitchen staff on proper cooking techniques, food preparation, and presentation standards.
Schedule staff and manage labor budgets to meet operational needs.
Establish a waste-consciousculture by developing and implementing foodutilizationand sustainability initiatives.
Demonstrate a strong passion for food and hospitality,maintaininghigh standardsof culinary excellence while fostering a collaborative, ego-free environment.
Comprehensive understanding of kitchenhierarchy, brigade structure, andprofessionalculinary communication protocols.
Demonstrate urgency and responsiveness in addressing operational needs, responding to emails ensuring efficient kitchen execution and service.
Take ownership of responsibilities and proactively address challenges before theyimpactservice.
Supervise all kitchen operations during shifts, ensuring food quality, timing, and presentation standards across all outlets.
Assist the Executive Chef in menu development, recipe costing, and seasonal menu changes.
Manage daily prep lists, station assignments, and line staffing to match forecasted covers and banquet volumes.
Monitor food costs daily: track waste,manageportioning discipline, and flag variances to the Executive Chef.
Execute complexbanquetand catering production, coordinating timing across multiple event rooms and outlets.
Maintain sanitation standards and lead the kitchen through health department inspections and internal audits.
Order and receive foodproduct, verify quality on delivery, and manage par levels to minimize spoilage.
Step into the Executive Chef role during absences,representingthe culinary department in leadership meetings.
Enforce HACCP protocols, allergen management procedures, and safe food handling standards throughout the team.
Must be available to work weekends and holidays as needed.
What are we looking for?
Michelin Starexperiencea plus.
Flexibility to work extended hours, including evenings, weekends, and holidays to meet operational demands.
Associate or bachelor's degree in culinary arts from an accredited culinary school.
8-12 years of progressive kitchen experience, with at least 3 years in a supervisory role.
Demonstrated experience managingkitchenteamof 10-30 people across multiple stations or outlets.
Track recordof food cost management.
Compensation:
$85,000-
$90,000Pyramid 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.
Sourced by ZipRecruiter
Manufacturing
10,000+ Employees
Tempe, AZ, US
1979
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