Executive Sous Chef - The Langham, Pasadena

Careers - Langham Hospitality Group

About The Position

The Executive Sous Chef supports the Executive Chef in the overall leadership, management, and execution of culinary operations within a large, multi-outlet luxury hotel environment. This role ensures the delivery of high-end, consistent, and innovative food products across all outlets and banqueting operations while maintaining strict controls on food cost, labor, quality, and hygiene. The position plays a key role in menu development, operational efficiency, staff training, and mentorship.

Requirements

Extensive knowledge of high-end food products, modern culinary techniques, and luxury presentation standards.
Strong understanding of cost control, menu costing, labor analysis, and kitchen operations.
Proven leadership, training, and mentorship abilities.
Ability to read, write, and speak English to effectively communicate job functions.
Strong organizational, time management, and problem-solving skills.
Manual dexterity to operate kitchen equipment safely and efficiently.
Any combination of education, training, or experience that provides the required knowledge, skills, and abilities.
Minimum 5–7 years of progressive culinary experience, with at least 2–3 years in a leadership role.
Proven experience in a large-scale, multi-outlet luxury hotel or resort environment.
Ability to obtain any government required license or certificate.

Nice To Haves

Culinary Arts degree or formal culinary training preferred.
Strong background in banquet operations, high-volume service, and fine dining preferred.
Graduate in Culinary Arts preferred.

Responsibilities

Assist the Executive Chef in the planning, development, costing, and implementation of menus for all outlets, banquets, and special events, ensuring alignment with luxury brand standards.
Oversee daily kitchen operations across multiple outlets and high-volume banquet functions, ensuring consistency, presentation, and product excellence.
Ensure all food is prepared and presented according to standardized recipes, portion controls, and quality specifications.
Collect, develop, document, and maintain standard recipes and SOPs to ensure consistency and cost control.
Monitor and control food cost, labor cost, and operational expenses in line with budgeted targets.
Conduct regular recipe costing, yield testing, and menu engineering to maximize profitability without compromising quality.
Assist in inventory management, ordering, receiving, storage, and rotation of products in compliance with hotel standards and health regulations.
Analyze labor schedules, productivity, and staffing levels to ensure optimal coverage and efficiency.
Support the planning and execution of large-scale banquets, conferences, weddings, and VIP events.
Coordinate with Banquets, Sales, and Food & Beverage teams to ensure flawless execution and guest satisfaction.
Maintain consistency and quality during high-volume service periods.
Train, supervise, and mentor culinary team members, fostering a culture of professional growth, teamwork, and excellence.
Assign duties clearly and effectively to ensure smooth kitchen operations.
Conduct on-the-job training, coaching, and performance feedback for all culinary staff.
Assist in succession planning and development of future culinary leaders.
Ensure full compliance with Health Department regulations, HACCP standards, and hotel policies.
Supervise daily and weekly cleaning schedules, including walk-in coolers, freezers, and workstations.
Ensure proper equipment usage and report maintenance needs to the Executive Chef and Engineering department.
Participate in culinary, food and beverage, banquet, and departmental meetings.
Maintain vacation schedules and staffing plans to ensure uninterrupted operations.
Perform additional duties as required, including VIP functions, tastings, and special projects.