Sous Chef

Location: Bevery Hills

Join the culinary team at a distinguished luxury hotel renowned for delivering exceptional dining experiences and personalized service. We are seeking a passionate, hands-on Sous Chef who thrives in a collaborative environment and is committed to culinary excellence.

This role is primarily responsible for leading the hotel's signature all-day dining restaurant while providing support to In-Room Dining and assisting with banquet operations during peak periods and special events. The ideal candidate is a strong team player who enjoys developing talent, maintaining the highest culinary standards, and delivering memorable guest experiences.

Key Responsibilities

• Assist the Chef de Cuisine with the daily operation of the culinary department.
• Oversee production and service for the hotel's primary breakfast, lunch, and dinner restaurant, ensuring exceptional quality, consistency, and presentation.
• Support In-Room Dining operations by maintaining timely execution and luxury-level plating standards.
• Partner with the banquet culinary team to execute meetings, social events, and VIP functions as business demands require.
• Lead, coach, and mentor line cooks while fostering a positive, respectful, and performance-driven kitchen culture.
• Ensure compliance with all food safety, sanitation, and HACCP standards.
• Assist with menu execution, recipe adherence, inventory management, ordering, and food cost controls.
• Work closely with front-of-house leadership to ensure seamless communication and an elevated guest experience.
• Maintain a clean, organized, and efficient kitchen while promoting teamwork across all culinary outlets.

Qualifications

• 2-4 years of leadership experience as a Sous Chef or Junior Sous Chef within a luxury hotel, upscale resort, or fine dining restaurant.
• Union experience is a plus
• Experience managing high-volume breakfast, lunch, and dinner service.
• Exposure to In-Room Dining and banquet production is highly preferred.
• Strong organizational skills with the ability to prioritize multiple outlets in a fast-paced environment.
• Passion for mentoring and developing culinary talent.
• Flexible schedule, including evenings, weekends, and holidays.
• Culinary degree or formal culinary training is preferred.