Sous Chef, Luxury Hotel & Resort Kitchen Operations
Overview
Run the daily culinary engine for a 700-room luxury hotel. You will own food production, quality, and consistency across two restaurants, banquets, and room service. Oversee a brigade of 25+ cooks and stewards, coordinating with the Executive Chef to hit a $12M annual F&B budget. This role sits at the crossroads of menu development, cost control, and team leadership, with direct accountability for labor, food cost, and safety compliance. What sets this apart: a fast-paced, high-volume environment in a landmark property, where your decisions shape guest satisfaction and associate development.
What You'll Do8
- 1Manage daily food production and plating for the hotel's two restaurants and room service, ensuring every dish meets HEI quality and presentation standards.
- 2Lead the kitchen brigade by interviewing, training, and scheduling 20+ cooks; conduct performance reviews and mentor culinary talent toward growth.
- 3Control food and labor costs through weekly inventory, menu engineering, and par-level adjustments; maintain a 38% food cost target while preserving quality.
- 4Drive kitchen sanitation and safety by enforcing HACCP protocols, conducting daily walk-throughs, and coordinating with Engineering on equipment upkeep.
- 5Collaborate with the Executive Chef on seasonal menu creation, including menu costing, wine pairing suggestions, and chef's specials to boost revenue.
- 6Run the kitchen in the Executive Chef's absence, handling expediting, scheduling, and problem-solving during service.
- 7Track and report daily sales, labor, and waste through Micros and Excel; adjust production plans based on forecasted covers.
- 8Implement portion control and waste reduction strategies, cutting trim waste by 15% in the first quarter.
Requirements8
- 15+ years in a high-volume kitchen leadership role, with at least 2 years as a sous chef or kitchen manager in a full-service hotel or upscale restaurant.
- 2Culinary degree or equivalent formal training; certification from CIA or AIB preferred.
- 3Proven ability to manage P&L responsibilities, including food cost and labor budgeting.
- 4Expertise in classic culinary techniques and current food trends, with a strong palate for seasoning and presentation.
- 5Hands-on experience with inventory management and recipe costing software; familiarity with Micros POS and Excel reporting.
- 6Strong leadership and communication skills, with track record of developing kitchen staff and maintaining a positive team culture.
- 7Flexibility to work mornings, nights, weekends, and holidays, and to cover Executive Chef shifts as needed.
- 8Familiarity with California food safety regulations and HACCP standards.
Salary Insight
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