Executive Sous Chef

Millennium Hotels and Resorts•Sunnyvale, CA

2d•$100,000 - $105,000•Onsite

About The Position

As the Executive Sous Chef at M Social Sunnyvale, you will be a key leader within the Culinary team, supporting the Executive Chef in all aspects of kitchen operations. This role involves leading culinary teams, maintaining high standards of food quality and presentation, managing daily production and service, and ensuring compliance with food safety and sanitation standards. The ideal candidate is a passionate culinary leader who thrives in a fast-paced hotel environment, enjoys developing team members, and takes pride in delivering creative, high-quality food and exceptional dining experiences. You will play an essential role in the success of the hotel's culinary operation by supporting the Executive Chef in maintaining consistent food quality, efficient kitchen operations, strong team performance, and exceptional guest experiences. Your leadership will help ensure that restaurant, banquet, catering, and other food and beverage operations run smoothly and successfully.

Requirements

Minimum of 3–5 years of progressive culinary experience, preferably in a hotel, resort, or high-volume restaurant environment.
Previous supervisory or leadership experience in a professional kitchen required.
Strong knowledge of culinary techniques, food preparation, presentation, and kitchen operations.
Experience with banquet and high-volume food production preferred.
Knowledge of food cost, portion control, inventory, and purchasing practices.
Knowledge of HACCP, food safety, sanitation, and health department requirements.
Proficiency with commercial kitchen equipment and culinary tools.
Food Handler Certification required or ability to obtain upon hire.
Ability to read, interpret, and execute recipes and standardized procedures.
Passion for hospitality and creating exceptional dining experiences.
Strong culinary leadership and team management skills.
Ability to lead effectively in a fast-paced, high-volume hotel environment.
Strong organizational and time-management skills.
Excellent communication and interpersonal skills.
Strong attention to detail and commitment to quality.
Ability to remain calm and make sound decisions under pressure.
Positive attitude, professional presence, and strong work ethic.
Flexibility to work mornings, evenings, weekends, holidays, and varying schedules.
High school diploma or equivalent preferred.
Equivalent combination of education, culinary training, and relevant professional experience will be considered.

Nice To Haves

Culinary degree or formal culinary training preferred.
ServSafe certification preferred.
Previous experience in a full-service hotel or luxury/upscale hospitality environment.
Experience supporting multiple outlets or large-scale culinary operations.
Experience with menu development and recipe costing.
Strong knowledge of current culinary trends and techniques.
Experience with banquet, catering, and special event operations.
Familiarity with labor management and scheduling systems.
Bilingual abilities are a plus.

Responsibilities

Support the Executive Chef in overseeing daily culinary operations across restaurant, banquet, catering, and other food and beverage outlets.
Supervise and coordinate kitchen staff during preparation and service periods.
Ensure food is prepared, cooked, portioned, and presented according to established recipes and quality standards.
Monitor food quality, taste, temperature, portion sizes, and presentation throughout service.
Assist with menu development, recipe creation, seasonal offerings, and culinary concepts.
Ensure proper mise en place and kitchen readiness before each service.
Maintain appropriate production levels based on business volume, occupancy, and forecasted needs.
Step in and lead kitchen operations in the absence of the Executive Chef.
Provide daily direction, coaching, and support to culinary team members.
Train new and existing employees on recipes, preparation techniques, equipment, safety, sanitation, and service standards.
Promote teamwork, accountability, professionalism, and a positive kitchen culture.
Assist with scheduling, staffing, assignments, and daily labor management.
Monitor employee performance and provide constructive feedback and coaching as needed.
Support recognition and development of high-performing culinary team members.
Help create an inclusive and respectful work environment.
Maintain consistently high standards for food quality, freshness, flavor, temperature, and presentation.
Ensure recipes and standardized preparation procedures are followed.
Conduct regular quality checks throughout preparation and service.
Monitor proper food storage, labeling, dating, and product rotation.
Reduce food waste through proper preparation, storage, portion control, and inventory practices.
Ensure all culinary areas and equipment are maintained in clean and service-ready condition.
Assist with food purchasing, receiving, storage, and inventory management.
Monitor food costs and portion control to support budgetary goals.
Review inventory levels and communicate purchasing needs to the Executive Chef.
Assist with monthly and periodic inventories as required.
Maintain proper FIFO procedures and ensure products are stored appropriately.
Identify opportunities to reduce waste and improve operational efficiency.
Monitor product quality and report shortages, spoilage, or quality concerns.
Ensure compliance with HACCP, ServSafe, food safety, sanitation, OSHA, and local health department regulations.
Maintain proper food handling, storage, cooking, cooling, reheating, and temperature control procedures.
Ensure culinary employees follow proper hygiene and sanitation practices.
Monitor cleanliness and sanitation of kitchen areas, equipment, storage areas, and workstations.
Maintain required food safety documentation and temperature logs.
Address and report food safety concerns immediately.
Ensure compliance with hotel policies, procedures, and safety standards.
Support culinary operations for banquets, conferences, weddings, catering, and special events.
Coordinate production and execution with Banquets and Food & Beverage leadership.
Ensure food is prepared and presented according to event specifications and timelines.
Assist with menu planning and execution for large-volume functions.
Ensure appropriate staffing, preparation, and equipment are in place for events.
Maintain consistent food quality during high-volume service.
Work closely with the Executive Chef, Food & Beverage leadership, Restaurant Management, Banquets, Stewarding, Purchasing, and other hotel departments.
Communicate daily priorities, staffing needs, operational concerns, and service updates.
Participate in pre-shift meetings and communicate menu changes, specials, allergies, and service expectations.
Respond quickly and professionally to operational challenges.
Foster strong communication and collaboration across the Culinary and Food & Beverage teams.
Ensure kitchen equipment is operated safely and maintained according to manufacturer and hotel standards.
Report equipment malfunctions, maintenance concerns, and safety hazards promptly.
Assist with preventive maintenance and kitchen inspections.
Ensure proper use of knives, cooking equipment, chemicals, and personal protective equipment.
Maintain organized, efficient, and safe kitchen workspaces.
Support continuous improvement initiatives that enhance culinary quality and operational efficiency.