Weekend Sous Chef Jobs in California (NOW HIRING)

Overview

The Sous Chef supports the Executive Chef and Executive Sous Chef in overseeing the daily operations of the hotel's culinary outlets, including restaurant and special events. This position is responsible for maintaining exceptional food quality, operational efficiency, sanitation standards, and guest satisfaction while providing leadership, training, and support to the culinary team. The ideal candidate is a hands-on leader with strong culinary expertise, a commitment to excellence, and the ability to adapt to the diverse operational needs of a luxury hotel environment.

Responsibilities

• Support the daily operation of The Big 4 restaurant and special event culinary programs at the hotel, ensuring exceptional food quality, consistency, presentation, and execution.
• Assist with menu implementation and recipe adherence.
• Oversee the cooking, plating, and presentation of dishes for events, following hotel’s luxury standards for taste and aesthetics.
• Ensure compliance with all company policies, food safety standards, sanitation requirements, and applicable health and safety regulations.
• Maintain clean, organized, and safe kitchen facilities, equipment, and work areas.
• Partner with culinary and food & beverage leadership to deliver exceptional guest experiences and respond promptly to operational and guest service needs.
• Support the successful execution of The Big 4 restaurant service, special events, and other food and beverage programming at the hotel.
• Assist with scheduling, labor management, payroll administration, inventory controls, and departmental cost management initiatives.
• Conduct regular meetings and daily lineups to keep associates informed and service standards trained.
• Maintain accurate records, reports, cost and operational documentation as required. Producing necessary data for applicable components of the operating budget in collaboration with the Executive Sous Chef and Executive Chef, including but not limited to projected food and labor budgets.
• Collaborate effectively with hotel departments to ensure seamless operations and achievement of departmental objectives.
• Lead, develop, and support culinary associates through ongoing training, coaching, and accountability while promoting employee engagement, maintaining positive employee relations, and ensuring compliance with applicable labor agreements and company policies.
• Ensure proper receiving, storage (including temperature settings), and rotation of food products in compliance with health department regulations, including coverage, labeling, dating, and placing items in proper containers.
• Foster and maintain local, regional, and national supplier relations for the restaurant.
• Perform other duties and responsibilities as assigned by the Executive Chef or Executive Sous Chef.

Qualifications

• Culinary degree or certificate or equivalent professional culinary training required.
• Minimum of three (3) years of culinary leadership experience in a luxury hotel, fine dining restaurant, or comparable upscale hospitality environment, including experience as a Sous Chef or similar supervisory role preferred.
• ServSafe certification required; knowledge of applicable health, safety, labor, and workplace regulations required.
• Strong knowledge of culinary operations, food safety and sanitation standards, inventory management, labor and food cost controls, and luxury service expectations.
• Proven ability to lead, train, coach, and develop culinary teams while fostering a positive and productive work environment.
• Excellent communication, organizational, and problem-solving skills, with the ability to thrive in a fast-paced environment and manage multiple priorities.
• Demonstrates professionalism, integrity, attention to detail, and a passion for culinary excellence and guest service.
• Experience working in a unionized environment and maintaining compliance with collective bargaining agreements preferred.
• Proficiency in Microsoft Office and the ability to learn new technologies and other operating Highgate systems.
• Ability to work a flexible schedule, including evenings, weekends, holidays, and special events.
• Must be able to stand and walk for extended periods and occasionally lift up to 50 pounds.