Sous Chef
$75,000–$80,000 year
On-siteLos Angeles, California, United States
Job Summary
Assist the leadership team in planning, organizing, and directing all culinary operations for a full-service hotel. Supervise daily food preparation and production across restaurants, banquets, room service, and lounges while ensuring adherence to standardized recipes, quality standards, and food safety protocols. Mentor culinary staff, conduct pre-shift meetings, manage labor costs, and maintain accurate inventory records to maximize profitability. Respond promptly to guest concerns regarding food quality and collaborate with front-of-house leadership to ensure seamless service. Work flexible hours including days, nights, weekends, and holidays in a fast-paced environment.
Required Qualifications
- High school diploma or equivalent
- Culinary degree or formal culinary training
- Minimum of 3-5 years of progressive culinary experience in a high-volume restaurant, resort, or full-service hotel
- Previous supervisory or leadership experience
- Strong culinary knowledge and technical cooking skills
- Ability to multitask in a fast-paced environment
- Excellent leadership and team-building abilities
- Communication and interpersonal skills
- Comprehensive understanding of food safety and sanitation standards
- Strong organizational and time-management skills
- Exceptional attention to detail
- Ability to work effectively under pressure while maintaining professionalism
- Strong problem-solving and decision-making skills
- Knowledge of food costing, labor management, and budgeting principles
- Proficiency with Microsoft Office
- Proficiency with hotel or restaurant management systems
- Availability for days, nights, weekends, and/or holidays
Desired Qualifications
- Culinary degree or formal culinary training preferred
- Previous supervisory or leadership experience preferred
- Proficiency with Microsoft Office and hotel or restaurant management systems is preferred
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