Hotel Executive Sous Chef

MINA Group•Santa Monica, CA

1d•$100,000 - $125,000•Onsite

About The Position

The Executive Sous Chef at [LOCATION] is a hands-on culinary leader who supports all aspects of kitchen operations alongside the Executive Chef. This role combines mentorship, technical expertise, and operational excellence to ensure an exceptional experience for both guests and team members. With mastery of cooking techniques, cost control, and staff development, the Executive Sous Chef drives consistency, fosters creativity, and upholds the highest standards of professionalism and hospitality. The ideal candidate is a detail-oriented culinary leader who will be a hands-on mentor in the kitchen with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will assist in leading all culinary operations, providing insight and guidance to every member of the kitchen staff, and work closely with the executive chef and corporate culinary and operations teams to further the success of the restaurant. You have expertise in cooking techniques, inventory control, labor cost management, an impeccable eye for detail, and a high level of professionalism.

Requirements

4 years’ experience in a fine dining high volume kitchen, with at least 1 years in a leadership role
Knowledge of safety and hygiene protocols
Working knowledge of HR practices and labor laws
Ability to frequently lift up to 40 pounds
Have the stamina to work in excess of 40 hours per week
Advanced knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations)
Knowledge of financial reporting and ability to analyze data
Ability to work clean, organized, and lead a team

Nice To Haves

Culinary degree preferred
Spanish language skills a plus

Responsibilities

Support all aspects of kitchen operations alongside the Executive Chef.
Drive consistency, foster creativity, and uphold the highest standards of professionalism and hospitality.
Assist in leading all culinary operations.
Provide insight and guidance to every member of the kitchen staff.
Work closely with the executive chef and corporate culinary and operations teams to further the success of the restaurant.
Mentor staff in all areas of food education.
Teach and mentor both staff and culinary interns.