Pyramid Global Hospitality

Sous Chef ($60K+ bonus)

Hotel/Resort Name The Laylow Autograph Collection Hotel
Posted Date 2 months ago(6/23/2022 2:53 PM)
Location : Company Name
Pyramid Hotel Group
Position Type
Regular Full Time
# of Openings
Requisition ID
Requisition Post Information* : External Company Name
Pyramid Hotel Group
Requisition Post Information* : External Company URL
2299 Kuhio Ave
Postal Code

About Us

Pool 1 (night)

Literally steps away from Waikiki Beach, shopping and dining, The Laylow, Autograph Collection Hotel is a 1960’s Hawaiian Modern aesthetic hotel in lush garden surroundings. Focused on the relaxed vacation vibe, this hotel transports visitors and employees alike back in time through authentic mid-century furnishings and décor. Centrally located in the heart of Waikiki, it is just a short walk to the ocean, restaurants, shops, and nightlife; making it a fabulous place to work and further your career in the hospitality industry. Find out today what a career with Pyramid Hotel Group at The Laylow can mean for you!


We are seeking a Sous Chef who will be responsible for assisting in the operations of the kitchen. This includes coordinating the activities of the line cooks and overseeing food production operations to ensure that quality standards are maintained for the restaurant


Develop menus, food purchase specifications and recipes. Supervise staff. Monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.


  • High School Diploma or GED required.
  • 2+ years in similar role with multi-outlet & large volume banquet experience.
  • Understanding of professional cooking and banquet production.
  • Great understanding and knowledge of safety, sanitation and food handling procedures.
  • Previous Culinary Supervisor or Sous Chef experience preferred
  • Professional communication skills are required.
  • Ability to take and give direction.
  • Ability to work in a team environment.
  • Ability to work calmly and effectively under pressure.
  • Must have problem solving abilities, be self-motivated and organized.
  • Commitment to quality service, and food and beverage knowledge.


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