Executive Chef

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 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.

Check out this video for more information on our great company!

Welcome to the Virginia Guesthouse, a 214 room hotel and conference center on the beautiful grounds of the University of Virginia. This property is scheduled to open in Spring 2026. This highly anticipated and ideally located property in the Pyramid Global Hospitality portfolio offers a vibrant and exciting atmosphere for guests, faculty and students.

As a member of our team, you'll be part of a culture that values hospitality, teamwork, and professional growth. Whether you’re in guest services, housekeeping, or food and beverage, you’ll have the opportunity to develop your skills in a supportive and welcoming environment.

We are committed to fostering a workplace where employees can thrive while delivering exceptional service. If you're passionate about hospitality and looking to grow in a people-first culture, Virginia Guest House is the perfect place to build your career. Join us today and be part of something special.

Virginia Guesthouse at the University of Virginia is seeking an Executive Chef to shape the culinary future of Charlottesville's premier new hotel and conference center.

Set to open in the Spring of 2026 . With 214 guest rooms, nearly 29,000 square feet of conference space, and a dedicated 15,000 square feet for food and beverage services, this property will be a landmark destination for the UVA community, visitors, and local residents.

The Executive Chef is responsible for leading all culinary operations to deliver exceptional dining experiences while maintaining the highest standards of food quality, presentation, and sanitation. This role oversees menu development, food production, kitchen operations, and culinary staff management across all outlets, banquets, and employee dining. The Executive Chef ensures operational efficiency, adherence to budgetary guidelines, and compliance with brand standards. Partnering closely with the Food & Beverage leadership team, the Executive Chef drives innovation, cost control, and guest satisfaction, fostering a culture of excellence, teamwork, and continuous improvement in the culinary department.

ESSENTIAL FUNCTIONS

• Direct, supervise, and coordinate all culinary activities, ensuring food preparation, presentation, and service meet established quality and consistency standards.
• Lead menu creation and recipe development, balancing culinary creativity with cost and portion control.
• Oversee purchasing, receiving, storage, and inventory control of food products, ensuring compliance with specifications and optimal freshness.
• Maintain strict sanitation standards and ensure all kitchen equipment is cleaned, maintained, and functioning properly.
• Implement effective labor management and scheduling to achieve productivity and budget goals.
• Collaborate with F&B and banquet teams to execute events, catering, and special menus in line with guest expectations.
• Inspect kitchen facilities, storage areas, and operations regularly to ensure compliance with health, safety, and sanitation regulations.
• Train, mentor, and develop culinary team members, fostering growth opportunities and maintaining high morale.
• Monitor and control food waste, portion sizes, and product utilization to optimize profitability.
• Maintain positive relationships with suppliers, negotiating for quality products at competitive prices.
• Respond promptly to guest feedback, taking corrective action when necessary to ensure satisfaction.
• Participate in budgeting, forecasting, and financial analysis to align culinary operations with business goals.

Education & Experience

• Associate degree in Culinary Arts or completion of a formal culinary apprenticeship; Bachelor’s degree preferred.
• Minimum 5 years of progressive culinary leadership experience in an upscale hotel, resort, or fine dining environment.
• Proven track record in managing large-scale kitchen operations, banquets, and multiple outlets.
• Pre-opening experience would be an asset.

Skills & Competencies

• Strong leadership skills with the ability to inspire and develop a high-performing culinary team.
• Deep knowledge of culinary techniques, menu engineering, food safety, and sanitation standards.
• Business acumen with experience in budgeting, cost control, and revenue enhancement strategies.
• Creative and innovative approach to menu planning and food presentation.
• Excellent communication, organization, and problem-solving skills.
• Proficiency with kitchen management systems, inventory software, and Microsoft Office Suite.

WORK REQUIREMENTS

• Ability to work in varied kitchen environments with exposure to heat, cold, humidity, and potentially hazardous equipment.
• Frequent standing, walking, bending, and reaching; ability to lift and carry up to 50 pounds.
• Flexibility to work evenings, weekends, and holidays as business requires.
• Commitment to upholding all health, safety, and sanitation regulations.