At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships.

Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers.

Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.

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The Hilton Philadelphia at Penn’s Landing is a great place to stay during your visit to Philadelphia. Its location is unique: it’s the only hotel located directly on the Delaware River Waterfront at Penn’s Landing in Philadelphia’s downtown. The Hilton Philadelphia at Penn’s Landing’s 350 well-appointed guest rooms and 24,000 square feet of meeting space offer an experience that is hard to match. The guest rooms are fitted with sleek work desks, along with 32” LCD televisions and wall-mounted, plug-n-play consoles for Wi-Fi internet access. Dark wood furnishings, leather lounge chairs, contemporary lighting and gorgeous bathrooms complete the newly renovated guest rooms, which also come with stunning city or river views.

A Sous Chef with Hilton Hotels and Resorts will assist the Executive Chef with overseeing back-of-house operations of the food and beverage outlets and events and manage a team of cooks. Specifically, you would be responsible for performing the following tasks to the highest standards:

As Sous Chef, you would be responsible for assisting with the direction and oversight of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, a Sous Chef would be responsible for performing the following tasks to the highest standards:

Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.

Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed

Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards

Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• 3-5 years progressive experience in a quality high-volume culinary operation.
• Experience managing and developing a team of cooks to drive employee satisfaction and performance.
• Ability to operate independently and with a high degree of autonomy requiring excellent time management skills and self-motivation.
• Advanced working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
• Advanced working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to read, write, speak and understand the English language in order to complete requisitions, read recipes and communicates with other team members.
• Proficiency in the use and operation of computer systems with the ability to navigate efficiently through Word and Excel.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, etc.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a regular basis.
• Ability to stand and to work continuously in confined spaces and perform duties in extreme temperature ranges.
• Ability to work a flexible schedule including days, nights, weekends, holidays as business levels dictate.

Other:   The hotel functions seven (7) days a week and twenty-four (24) hours per day.  All employees, both management and hourly, must realize this fact and be aware that at times it may be necessary to move employees from their accustomed shift as business demands.

We are a drug-free work place; pre-employment drug screen and criminal background required.  We participate in Everify.  EOE/M/F/D/V