Sous Chef | Marcerro at Nightsky | San Luis Obispo, CA

PM Hotel Group•San Luis Obispo, CA

2d•Onsite

About The Position

Nightsky San Luis Obispo is an elevated, nature-immersive hospitality experience set atop a hill with sweeping views of the Nine Sisters. Designed for connection, rejuvenation, and simple-but-beautiful moments, our luxurious eco-tents, al fresco gathering spaces, and curated activities offer guests a refined, comfortable immersion in nature. Our personality is warm, adventurous, neighborly, stylish yet approachable. We believe in the power of shared humanity, in balance, in embracing nature’s rhythm, and in taking it easy while delivering thoughtful, meaningful hospitality. Set within Nightsky, Marcerro features a creative and cleverly-designed F&B program to minimize service complexity while guests are encouraged to mingle together through communal programming for a memorable experience. Marcerro—a name born from the union of mar (sea) and cerro (hill)—pays homage to the stunning natural convergence of the Pacific Ocean and the Santa Lucia Mountains that cradle our site. This unique positioning inspires everything we do, from the ingredients we source to the atmosphere we create. We operate a streamlined, light-touch service model—where guests may encounter only a few “hosts,” but every detail feels curated, intentional, and inspired by the natural world around us.

Requirements

Previous experience as a Sous Chef and 2-4 years as a Senior Line Cook required.
Strong understanding of kitchen operations, menu execution, inventory management, cost control, and food safety standards.
Experience leading and motivating teams in fast-paced, service-driven environments.
Comfortable operating in a fast-paced, evolving environment while bringing ownership, adaptability, and accountability to each day.
Excellent communication, time-management, and problem-solving abilities.
Ability to work a flexible schedule including weekends, holidays, and varying shifts.
Ability to stand for extended periods.
Ability to lift up to 50 lbs.

Nice To Haves

Passionate about hospitality, culinary excellence, and creating meaningful experiences.
A calm, confident leader who creates trust and stability during service.
A lead-from-the-front mentality with a hands-on approach to leadership.
Detail-oriented while maintaining a vision of the bigger picture.
Comfortable operating in a dynamic environment while maintaining composure and adaptability.
A collaborative partner who values teamwork and understands great hospitality extends beyond the kitchen.

Responsibilities

Lead daily kitchen operations and support execution across all meal periods, ensuring consistency, quality, and alignment with Marcerro standards.
Act as the operational extension of the Executive Chef, supporting coverage, decision-making, and kitchen leadership.
Maintain organization, cleanliness, food quality, and readiness across all kitchen and back-of-house spaces.
Own kitchen flow to deliver a seamless guest experience during regular service and events.
Support ongoing operational success by identifying opportunities and proactively implementing improvements.
Ensure consistent preparation, presentation, and execution across all menu offerings.
Partner with the Executive Chef on menu development, seasonal updates, and culinary innovation.
Uphold recipe standards, portion controls, and food quality expectations.
Maintain efficient execution that balances guest experience with operational practicality.
Support menu testing, specials development, and continuous refinement of culinary offerings.
Recruit, train, coach, and develop culinary team members.
Foster a positive and collaborative kitchen culture.
Lead from the front with a hands-on approach and willingness to step into any station when needed.
Support onboarding, ongoing training, and performance development.
Build consistency and accountability through clear expectations and coaching.
Support labor planning, scheduling, inventory management, and purchasing.
Monitor food cost performance through portion control, waste reduction, and inventory discipline.
Partner with vendors and suppliers to support operational needs and maintain product quality.
Contribute to forecasting and operational decision-making alongside culinary and property leadership.
Ensure proper use and care of equipment, systems, and supplies to maximize efficiency and longevity.
Ensure compliance with food safety, sanitation, and health standards.
Maintain readiness for inspections, audits, and operational reviews.
Perform any other job-related duties as assigned.