Hotel Sous Chef

MacARTHUR Place • Sonoma, CA

4d • Onsite

About The Position

MacArthur Place is seeking an experienced, hands-on Hotel Sous Chef to support the Executive Chef and lead daily culinary operations across our hotel outlets, banquets, events, and other food and beverage experiences. The Hotel Sous Chef is a key culinary leader responsible for maintaining exceptional standards of food quality, service, safety, sanitation, and team performance. This role works closely with the Executive Chef to oversee daily kitchen operations, develop and coach culinary team members, manage production and inventory, and ensure an outstanding guest experience. The successful candidate is hands-on, organized, collaborative, and able to lead with confidence in a high-volume luxury hospitality environment.

Requirements

• 3–5 years of professional culinary experience, preferably in a hotel, resort, restaurant, or high-volume operation.
• Previous culinary supervisory or leadership experience.
• Strong knowledge of professional cooking, food safety, sanitation, and kitchen operations.
• Current Food Protection Manager / Food Handling Management certification required, or ability to obtain certification upon hire.

Nice To Haves

• Banquet and high-volume production experience preferred.
• Culinary education or professional certification preferred.

Responsibilities

• Lead and support daily kitchen operations, including restaurant, banquet, event, and hotel food service.
• Supervise, coach, train, and motivate culinary team members.
• Oversee food preparation, quality, presentation, portion control, and service execution.
• Conduct pre-shift and daily operational briefings and communicate priorities to the team.
• Assist with scheduling, labor planning, employee development, and performance management.
• Support team development through cross-training, employee engagement, and opportunities for career growth.
• Maintain rigorous food safety, sanitation, cleanliness, and HACCP standards.
• Assist with inventory, purchasing, receiving, food-cost control, and waste reduction.
• Inspect and verify incoming food deliveries for quality, freshness, quantity, and specifications, and communicate any discrepancies promptly.
• Monitor food waste, product utilization, portion control, and food-cost targets to support departmental financial goals.
• Coordinate culinary production for weddings, meetings, private events, and other high-volume functions.
• Review banquet event orders and coordinate culinary production to ensure events are executed accurately, efficiently, and on time.
• Assist with menu development, seasonal offerings, and recipe execution.
• Coordinate VIP amenities, special dietary needs, allergies, and guest requests to ensure a seamless culinary experience.
• Conduct regular quality checks throughout service and address culinary issues promptly to maintain high standards.
• Address guest feedback and special dietary or allergy requirements professionally.
• Maintain kitchen equipment, organization, workflow, and operational standards.
• Report equipment issues, workplace hazards, accidents, incidents, and food-safety concerns promptly and escalate as appropriate.
• Assist guests and employees during emergency situations and escalate incidents appropriately.
• Lead kitchen operations in the absence of the Executive Chef and Executive Sous Chef.

Benefits

• Employee discounts on hotel stays, dining, and spa services.
• Professional growth and career development opportunities within our hospitality and winery portfolios.
• A collaborative culture built on respect, creativity, learning, and exceptional service.
• The opportunity to work in a beautiful luxury hospitality environment in Sonoma Wine Country.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed