Sous Chef - Hourly

HRI Hospitality•Dana Point, CA

4d•$26 - $39

About The Position

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We’re here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career! Are you passionate about creating memorable experiences and delivering exceptional service? At Hilton Garden Inn Dana Point – Doheny Beach, we pride ourselves on our Heartfelt Hospitality, where warmth and care are at the core of everything we do. We are a dedicated team committed to exceeding expectations, embracing our beautiful beachside location, and infusing every moment with joy and flair. If you're ready to be a part of a team that values personalized service, exceptional cleanliness, and a strong connection to our community, we invite you to apply and help us create a beloved destination for all who visit. Job Description Job Title: Sous Chef – Hourly Department: Culinary Supervision Exercised: Line Cooks, Stewards – Bartenders, Servers, Banquet Staff (In the absence of F&B Manager/Supervisor) Supervision Received: Executive Chef Job Summary: The Hourly Sous Chef supports daily kitchen operations across Hilton Garden Inn Dana Point’s culinary outlets, including our restaurant and bar. This role leads line execution, ensures consistent quality, enforces food safety, and trains cooks while maintaining labor and food-cost targets. The ideal candidate thrives in a high-volume, guest-focused environment and models our service and safety standards.

Requirements

2+ years’ experience in a high-volume, multi-outlet hotel or upscale restaurant kitchen.
Proficiency with hot line, garde manger, banquets, and batch production.
Strong knife skills, recipe scaling, yields, and basic math for conversions.
Ability to lead a diverse team, communicate clearly, and stay calm under pressure.
Basic computer skills (scheduling, inventory systems, ordering, email, digital logs).
Must have a flexible schedule and be available to work weekends, holidays and overnight shifts.
RBS Certification will be required prior to the start of employment.
Must complete CA Food handlers Card training provided upon hire.

Nice To Haves

Experience with banquet production, carving/chef action stations, and hotel IRD.
Familiarity with labor and food-cost management targets.

Responsibilities

Operational Leadership: Supervise daily operations of all Culinary functions and support F&B outlets, ensuring alignment with brand and service standards.
Lead service on assigned shifts; set the pace and standards for line cooks and stewards.
Execute prep and à la carte service, banquet production, and event menus to spec and on time.
Oversee restaurant and bar food service, ensuring quality and consistency.
Verify station readiness, par levels, and daily prep lists; adjust based on business forecasts.
Monitor ticket times, portioning, plating, and waste to meet brand standards and KPIs.
Coach, train, and give real-time feedback to cooks and stewards, onboard new team members.
Support scheduling and deployment of labor to forecast; manage breaks and coverage.
Foster a respectful, inclusive, and safety-first culture, address performance issues promptly.
Assist with inventory, receiving, and storage; verify quality, yields, and invoice accuracy.
Minimize waste; track prep yields and recipe adherence to manage food costs.
Complete shift reports, production sheets, and incident logs; maintain up-to-date SOPs.
Partner with Restaurant/Banquet Managers to align culinary delivery with service flow.
Will cover MOD shifts as needed and assist FOH staffing needs in the absence of Executive Chef, F&B Manager/Supervisor.
Coach associates as needed, partner with Executive Chef/F&B Manager on associate issues.
Other duties may be assigned.
Banquet & Catering Oversight: Partner with Executive Chef, F&B Manager, Banquet Captain and Sales/Catering teams to ensure accurate event details, effective coordination, and delivery of high-quality experiences for corporate and social functions.
Review event orders (BEOs) for accuracy and operational feasibility.
Support menu design and costing in collaboration with the Executive Chef.
Compliance & Safety: Ensure adherence to all federal, state, and local regulations concerning food safety, sanitation, and responsible alcohol service.
Maintain a safe, organized, and compliant work environment in all Culinary & F&B areas.
Conduct regular inspections to ensure compliance with health and safety standards.
Uphold HACCP/ServSafe practices, conduct and document line checks and temperature logs.
Enforce personal hygiene, allergen protocols, cross-contamination prevention, and FIFO.
Maintain sanitation and equipment care; coordinate with Engineering on maintenance needs.