Executive Sous Chef

We believe heartfelt, human connections make people's lives better. Especially the people who work here.

Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today.

Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you.

How We're Different

Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day.

It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine.

That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better.

It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too.

What You'll Do

Work closely with the Executive Chef to create exciting, innovative, and delicious food while providing strong leadership and exceptional service to our guests. This position plays a key role in the day-to-day operation of the kitchen, banquet execution, restaurant operations, team development, and overall financial performance.

Some of your responsibilities include:

Take an active leadership role in banquet and special event operations , including menu execution, staffing, preparation, service, breakdown, and ensuring food quality and presentation meet established standards.

Supervise the production of food at all stations, assist cooks as needed, and expedite food during service to ensure quality, consistency, and timely execution.

Lead all aspects of the kitchen in the absence of the Executive Chef, address issues as they arise, take control of challenging situations, and assist with the preparation and development of menu items.

When banquet and kitchen operations are not busy, assist in overseeing the restaurant operation , supporting service, addressing operational needs, and helping ensure an exceptional guest experience.

Assist with ordering, receiving, inspecting, storing, and maintaining inventory of all food and kitchen products. Ensure products are received in the correct quantity, quality, and condition.

Monitor inventory levels and product usage, minimize waste, and assist with controlling food costs and maintaining budgetary goals.

Prepare and manage kitchen schedules based on business levels, banquet functions, staffing needs, and budgeted labor costs.

Assist with controlling overtime and effectively allocate staffing resources to meet operational demands.

What You Bring

• Minimum of 2 years of previous Sous Chef experience in a high-volume, full service restaurant.
• 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred.
• Flexible schedule, able to work weekends, nights, mornings, and holidays when needed.
• Food Handler Certification, Alcohol Awareness Certification (if applicable).
• Passionate about various cooking methods, ingredients, equipment, and the industry's standard practices and trends.
• Knowledge Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business & accounting software.
• Able to read and follow recipes and standards, maintain health department regulations, food quality and company standards.

Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here .

Be Yourself. Lead Yourself. Make it Count.

Disclosures

• * The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee's pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.
• * No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the Company's sole discretion unless and until paid and may be modified at the Company's sole discretion, consistent with the law.

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EEO Is The Law - click here for more information about Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled/Sexual Orientation/Gender Identity.

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IHG does not accept applications,inquiries, or unsolicited CVs/resumes from staffing or recruiting agencies. Please click here for our agency policy.