Executive Sous Chef

Hotel Name: M Social Sunnyvale
Location: Onsite – Sunnyvale, CA
Salary Range: $100,000.00 - $105,000.00

Join the Team at M Social Sunnyvale

At M Social Sunnyvale , we don’t just welcome guests—we create moments, spark connections, and bring energy to every interaction. Designed for the young at heart, M Social delivers a bold and vibrant hospitality experience.

About M Social Sunnyvale

As the first ground-up M Social in the U.S., this innovative property features 263 rooms, a dynamic courtyard, and the signature Beast & Butterflies social hub. Located in Silicon Valley, the hotel blends technology, design, and social connectivity to create a unique guest experience.

As part of Millennium Hotels & Resorts, a global hospitality leader with over 145 hotels across key destinations worldwide, our hotel is backed by a legacy of quality, consistency, and service excellence—driven by a passion for hospitality, an entrepreneurial spirit, innovation, and a progressive, solutions-oriented approach.

At Millennium, we are guided by our core values:

• Passion for Hospitality – Delivering meaningful and memorable guest experiences
• Entrepreneurial – Taking ownership and acting with agility
• Innovation & Progressive – Continuously improving how we operate and serve
• Solutions & Results Oriented – Staying adaptable and focused on results

These values shape how we work, how we lead, and how we create exceptional experiences for our guests and our teams.

About the Role:

As our Executive Sous Chef , you will play a key leadership role within the Culinary team, supporting the Executive Chef in overseeing all aspects of kitchen operations. You will help lead culinary teams, maintain the highest standards of food quality and presentation, manage daily production and service, and ensure compliance with food safety and sanitation standards.

This role is ideal for a passionate culinary leader who thrives in a fast-paced hotel environment, enjoys developing team members, and takes pride in delivering creative, high-quality food and exceptional dining experiences.

Your Impact – Culinary Leadership

You will play an essential role in the success of the hotel's culinary operation by supporting the Executive Chef in maintaining consistent food quality, efficient kitchen operations, strong team performance, and exceptional guest experiences. Your leadership will help ensure that restaurant, banquet, catering, and other food and beverage operations run smoothly and successfully.

What You'll Be Doing

Culinary Operations

• Support the Executive Chef in overseeing daily culinary operations across restaurant, banquet, catering, and other food and beverage outlets
• Supervise and coordinate kitchen staff during preparation and service periods
• Ensure food is prepared, cooked, portioned, and presented according to established recipes and quality standards
• Monitor food quality, taste, temperature, portion sizes, and presentation throughout service
• Assist with menu development, recipe creation, seasonal offerings, and culinary concepts
• Ensure proper mise en place and kitchen readiness before each service
• Maintain appropriate production levels based on business volume, occupancy, and forecasted needs
• Step in and lead kitchen operations in the absence of the Executive Chef

Kitchen Leadership & Team Development

• Provide daily direction, coaching, and support to culinary team members
• Train new and existing employees on recipes, preparation techniques, equipment, safety, sanitation, and service standards
• Promote teamwork, accountability, professionalism, and a positive kitchen culture
• Assist with scheduling, staffing, assignments, and daily labor management
• Monitor employee performance and provide constructive feedback and coaching as needed
• Support recognition and development of high-performing culinary team members
• Help create an inclusive and respectful work environment

Food Quality & Standards

• Maintain consistently high standards for food quality, freshness, flavor, temperature, and presentation
• Ensure recipes and standardized preparation procedures are followed
• Conduct regular quality checks throughout preparation and service
• Monitor proper food storage, labeling, dating, and product rotation
• Reduce food waste through proper preparation, storage, portion control, and inventory practices
• Ensure all culinary areas and equipment are maintained in clean and service-ready condition

Inventory & Cost Control

• Assist with food purchasing, receiving, storage, and inventory management
• Monitor food costs and portion control to support budgetary goals
• Review inventory levels and communicate purchasing needs to the Executive Chef
• Assist with monthly and periodic inventories as required
• Maintain proper FIFO procedures and ensure products are stored appropriately
• Identify opportunities to reduce waste and improve operational efficiency