Job Title: Sous Chef

Department: Culinary / Kitchen Operations

Reports To: Executive Chef

Employment Type: Full-Time

Description:

A gorgeous, newly renovated beachfront hotel in West LA is seeking a talented and experienced Sous Chef to join their growing team. The Sous Chef is responsible for overseeing all kitchen operations, ensuring high-quality food preparation, proper food handling and storage, and adherence to company standards. This role involves leading kitchen personnel, maintaining menu integrity, managing food and labor costs, and collaborating with the Executive Chef to execute a dynamic and efficient kitchen operation.

Key Responsibilities:

Kitchen Leadership & Team Management

• Maintain full knowledge of and ensure compliance with all departmental and company policies.
• Train, mentor, and evaluate kitchen staff to ensure performance excellence.
• Foster an environment of open communication, providing feedback and addressing performance concerns as needed.
• Assign daily production and prep tasks, ensuring efficiency and quality execution.
• Conduct performance evaluations and recommend disciplinary actions when necessary.

Menu Execution & Food Preparation

• Develop daily menu specials in collaboration with the Executive Chef.
• Review banquet event orders (BEOs), ensuring all menu requirements and modifications are executed correctly.
• Provide clear verbal and written communication to kitchen staff regarding preparation instructions and expectations.
• Conduct daily inventory checks of key food items to ensure proper stock levels.
• Coordinate with the Purchasing and Storeroom teams to requisition supplies, verify deliveries, and ensure product quality.

Kitchen Operations & Compliance

• Work closely with the Stewarding team to ensure all kitchen equipment needs, banquet plate-up assistance, and cleaning schedules are met.
• Monitor and enforce health, safety, and sanitation standards, ensuring compliance with local and federal food safety regulations.
• Oversee food storage procedures, ensuring proper handling, labeling, and rotation of perishable items.

Qualifications & Requirements:

• 2+ years of experience in a Sous Chef or similar leadership role.
• Culinary degree or equivalent professional kitchen experience preferred.
• Strong leadership and team-building skills with a hands-on approach.
• Knowledge of food costing, labor management, and inventory control.
• Familiarity with banquet operations and menu development.
• Excellent communication and organizational skills.
• Ability to work in a fast-paced environment while maintaining quality and efficiency.

Compensation & Benefits:

• Competitive Salary - $75k-$85k
• Free Parking, Hotel Dining & Travel Discounts
• Medical, Dental & Vision
• PTO, Sick Leave, Holiday & Birthday Pay
• 401k

*Equal Opportunity Employer

#AA