Sous Chef

Sun Hill Properties Inc.• Los Angeles, CA, US, CA

44d•$75,000 - $80,000•Onsite

About The Position

The Sous Chef is a key member of the culinary leadership team, responsible for assisting the Executive (Sous) Chef & Director of F&B in the daily management and operation of all kitchen functions within a full-service, fast-paced hotel. This role provides hands-on leadership while ensuring the consistent delivery of exceptional food quality, operational efficiency, guest satisfaction, and adherence to food safety standards. Such a role oversees culinary staff, maintains high production standards, manages labor and food costs, and helps cultivate a positive, collaborative, and performance-driven kitchen culture. This position requires a strong leader with excellent culinary skills, organizational abilities, and the flexibility to work in a dynamic hospitality environment.

Requirements

High school diploma or equivalent, Culinary degree or formal culinary training preferred
Minimum of 3-5 years of progressive culinary experience in a high-volume restaurant, resort, or full-service hotel
Previous supervisory or leadership experience preferred
Strong culinary knowledge and technical cooking skills with ability to multitask in a fast-paced environment
Excellent leadership and team-building abilities with communication and interpersonal skills
Comprehensive understanding of food safety and sanitation standards
Strong organizational and time-management skills
Exceptional attention to detail
Ability to work effectively under pressure while maintaining professionalism
Strong problem-solving and decision-making skills
Knowledge of food costing, labor management, and budgeting principles
Proficiency with Microsoft Office and hotel or restaurant management systems is preferred

Responsibilities

Assist the leadership team in planning, organizing, and directing all culinary operations.
Supervise daily food preparation and production for restaurants, banquets, room service, lounges, and special events, monitoring production schedules to ensure timely service during high-volume meal periods.
Ensure all food is prepared according to standardized recipes, presentation guidelines, and quality standards, maintaining consistency in flavor, portioning, appearance, and temperature of all menu items.
Support menu development, seasonal offerings, and recipe testing.
Supervise, coach, mentor, and motivate culinary team members, assisting with recruiting, interviewing, onboarding, and training new employees.
Conduct daily pre-shift meetings and communicate operational priorities.
Monitor employee performance and provide ongoing coaching and development.
Promote teamwork, accountability, and a culture of respect and professionalism.
Assist in scheduling while managing labor costs effectively, determine appropriate staffing levels to support business demands.
Conduct routine inspections to ensure cleanliness and sanitation.
Monitor proper food storage, labeling, dating, and temperature controls.
Ensure all kitchen equipment is cleaned, maintained, and safely operated.
Promote safe work practices and compliance with OSHA regulations.
Monitor food costs and implement strategies to maximize profitability, recommending cost-saving initiatives without compromising quality.
Minimize food waste through effective inventory rotation and production planning.
Maintain accurate inventory records and assist with monthly inventories.
Respond promptly to guest concerns regarding food quality or dietary accommodations.
Collaborate with front-of-house leadership to ensure seamless service.
Assist in maintaining production records and operational documentation.
Support budgeting and forecasting initiatives.
Monitor compliance with all local, state, and federal health regulations, policies and procedures.
Assist with departmental goals, strategic initiatives, and continuous improvement efforts.
Complete administrative duties assigned by the upper management.