Junior Sous Chef

Junior Sous Chef

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands.

One of the longest-standing hotels in Downtown L.A., Hotel Figueroa recently completed a stunning restoration by award-winning design agency Studio Collective. Hotel Figueroa's fierce spirit is now matched with modern touches, all while respecting the property's original footprint and Spanish Colonial design.

The hotel boasts 268 rooms and suites, five F&B outlets and a landscaped courtyard featuring its iconic coffin-shaped pool. Hotel Figueroa's vibrant arts program includes rotating art exhibits showcasing the works of L.A.'s most compelling female artists an homage to its founding in 1926 as the largest project to have been financed, owned and operated by women.

Overview

The Junior Sous Chef assists the Sous Chef and Executive Chef in the daily operation of the kitchen, ensuring high-quality food preparation, efficient kitchen operations, and compliance with all food safety standards. This position plays a key leadership role in supervising cooks and kitchen staff, maintaining inventory levels, managing payroll accuracy, placing orders, and supporting culinary operations to deliver an exceptional guest experience.

Responsibilities

• Assist the Sous Chef in overseeing daily kitchen operations.
• Prepare, cook, and plate menu items according to established recipes and presentation standards.
• Ensure all food products meet quality, consistency, and food safety standards.
• Assist with menu preparation, production planning, and daily prep lists.
• Provide hands-on support on the line during peak business periods and staffing shortages.
• Monitor portion control and minimize food waste.
• Monitor inventory levels and maintain appropriate stock of food and supplies.
• Place vendor orders and ensure timely receipt of products.
• Verify deliveries for accuracy and quality.
• Maintain proper storage, rotation, and labeling of food products in accordance with health department requirements.
• Assist with monthly inventories and cost-control initiatives.
• Review employee timecards for accuracy, including missed punches, meal period compliance, and attendance records.
• Assist with payroll processing and labor management.
• Monitor labor costs and staffing levels to align with business needs.
• Respond to emails and administrative requests in a timely manner.
• Maintain production records, invoices, receiving logs, and purchasing documentation.
• Ensure compliance with all health, sanitation, and food safety regulations.
• Conduct routine inspections of kitchen areas to maintain cleanliness and organization.
• Assist with implementing corrective actions related to food safety and operational standards.
• Ensure all employees utilize proper equipment and safe work practices.

Qualifications

• Minimum 2 years of culinary leadership experience in a hotel, restaurant, or hospitality environment.
• ServSafe Food Handler and/or Manager Certification preferred.
• Strong knowledge of food preparation, inventory management, purchasing, and kitchen operations.
• Experience supervising and developing culinary team members.
• Basic understanding of payroll processes, labor management, and scheduling.
• Ability to work a flexible schedule, including nights, weekends, and holidays.
• Strong organizational, communication, and leadership skills.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in hot, cold, and fast-paced kitchen environments.
• Manual dexterity required for food preparation and operation of kitchen equipment.