Sous Chef | Marcerro at Nightsky | San Luis Obispo, CA

Nightsky San Luis Obispo Culinary Team Member

Nightsky San Luis Obispo is an elevated, nature-immersive hospitality experience set atop a hill with sweeping views of the Nine Sisters. Designed for connection, rejuvenation, and simple-but-beautiful moments, our luxurious eco-tents, al fresco gathering spaces, and curated activities offer guests a refined, comfortable immersion in nature.

Our personality is warm, adventurous, neighborly, stylish yet approachable. We believe in the power of shared humanity, in balance, in embracing nature's rhythm, and in taking it easy while delivering thoughtful, meaningful hospitality.

Set within Nightsky, Marcerro features a creative and cleverly-designed F&B program to minimize service complexity while guests are encouraged to mingle together through communal programming for a memorable experience. Marcerroa name born from the union of mar (sea) and cerro (hill)pays homage to the stunning natural convergence of the Pacific Ocean and the Santa Lucia Mountains that cradle our site. This unique positioning inspires everything we do, from the ingredients we source to the atmosphere we create.

We operate a streamlined, light-touch service modelwhere guests may encounter only a few "hosts," but every detail feels curated, intentional, and inspired by the natural world around us.

What You Will Be Doing

Culinary Leadership & Kitchen Operations

• Lead daily kitchen operations and support execution across all meal periods, ensuring consistency, quality, and alignment with Marcerro standards.
• Act as the operational extension of the Executive Chef, supporting coverage, decision-making, and kitchen leadership.
• Maintain organization, cleanliness, food quality, and readiness across all kitchen and back-of-house spaces.
• Own kitchen flow to deliver a seamless guest experience during regular service and events.
• Support ongoing operational success by identifying opportunities and proactively implementing improvements.

Food Quality & Menu Execution

• Ensure consistent preparation, presentation, and execution across all menu offerings.
• Partner with the Executive Chef on menu development, seasonal updates, and culinary innovation.
• Uphold recipe standards, portion controls, and food quality expectations.
• Maintain efficient execution that balances guest experience with operational practicality.
• Support menu testing, specials development, and continuous refinement of culinary offerings.

Team Leadership

• Recruit, train, coach, and develop culinary team members.
• Foster a positive and collaborative kitchen culture.
• Lead from the front with a hands-on approach and willingness to step into any station when needed.
• Support onboarding, ongoing training, and performance development.
• Build consistency and accountability through clear expectations and coaching.

Financial & Operational Stewardship

• Support labor planning, scheduling, inventory management, and purchasing.
• Monitor food cost performance through portion control, waste reduction, and inventory discipline.
• Partner with vendors and suppliers to support operational needs and maintain product quality.
• Contribute to forecasting and operational decision-making alongside culinary and property leadership.
• Ensure proper use and care of equipment, systems, and supplies to maximize efficiency and longevity.

Safety & Compliance

• Ensure compliance with food safety, sanitation, and health standards.
• Maintain readiness for inspections, audits, and operational reviews.
• Perform any other job-related duties as assigned.

What You Bring to the Table

Experience & Qualifications

• Previous experience as a Sous Chef and 2-4 years as a Senior Line Cook required.
• Strong understanding of kitchen operations, menu execution, inventory management, cost control, and food safety standards.
• Experience leading and motivating teams in fast-paced, service-driven environments.
• Comfortable operating in a fast-paced, evolving environment while bringing ownership, adaptability, and accountability to each day.
• Excellent communication, time-management, and problem-solving abilities.
• Ability to work a flexible schedule including weekends, holidays, and varying shifts.
• Ability to stand for extended periods.
• Ability to lift up to 50 lbs.

Leadership & Behaviors

• Passionate about hospitality, culinary excellence, and creating meaningful experiences.
• A calm, confident leader who creates trust and stability during service.
• A lead-from-the-front mentality with a hands-on approach to leadership.
• Detail-oriented while maintaining a vision of the bigger picture.
• Comfortable operating in a dynamic environment while maintaining composure and adaptability.
• A collaborative partner who values teamwork and understands great hospitality extends beyond the kitchen.

What's In It for You

• Competitive compensation package.
• Generous health, dental and vision insurance, plus 401K.
• Comprehensive onboarding and training plan to set you up for success.
• Coaching, feedback, and mentorship to develop yourself and your team.
• Personalized development plan to fit your individual role and career goals.
• Leadership courses to improve your personal and interpersonal effectiveness.
• Monthly fitness and transportation credits.
• PTO and 9 paid holidays.
• Opportunities to volunteer and give back to our local communities.
• Paid Parental Leave.
• Tuition reimbursement opportunities when you grow, we grow!

Non-Negotiables (Our Core Values)

• SERVE OTHERS.
• LIVE 360.
• BUILD A POSITIVE TEAM.
• COMMUNICATE.
• BE WILDLY PASSIONATE.
• TAKE OWNERSHIP.
• LEARN + INNOVATE.
• EMBRACE CHANGE.

As part of an organizational culture that embraces change and progress, this job description does not seek to limit the tasks and responsibilities of the position. Rather, it acts as a springboard for future career and personal development within the property team and entire Modus Hotels' community.

We are an equal opportunity employer. We actively respect the right of any qualified individual who performs to Modus standards to work. Discrimination based on gender, age, race, religion, national origin, marital status, sexual orientation, disability, or any other characteristic not related to performance, ability or attitude protected by state or federal law, is disrespectful, bad business and won't be tolerated. It's also illegal.

Modus by PM Hotel Group will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information.

This description is subject to change, at the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an "at will" associate.

Be prepared to accommodate varying schedules including nights, weekends, and holidays, as required. This position will require moving self in different positions to accomplish tasks in various environments. The position may require moving greater than 50% of the time.