Sous Chef

Millennium Hotels and Resorts•Sunnyvale, CA

8h•$90,000 - $95,000•Onsite

About The Position

Join the Team at M Social Sunnyvale At M Social Sunnyvale, we don’t just welcome guests—we create moments, spark connections, and bring energy to every interaction. Designed for the young at heart, M Social delivers a bold and vibrant hospitality experience. About M Social Sunnyvale As the first ground-up M Social in the U.S., this innovative property features 263 rooms, a dynamic courtyard, and the signature Beast & Butterflies social hub. Located in Silicon Valley, the hotel blends technology, design, and social connectivity to create a unique guest experience. As part of Millennium Hotels & Resorts, a global hospitality leader with over 145 hotels across key destinations worldwide, our hotel is backed by a legacy of quality, consistency, and service excellence—driven by a passion for hospitality, an entrepreneurial spirit, innovation, and a progressive, solutions-oriented approach. At Millennium, we are guided by our core values: Passion for Hospitality – Delivering meaningful and memorable guest experiences Entrepreneurial – Taking ownership and acting with agility Innovation & Progressive – Continuously improving how we operate and serve Solutions & Results Oriented – Staying adaptable and focused on results These values shape how we work, how we lead, and how we create exceptional experiences for our guests and our teams. About the Role As our Sous Chef, you will support the Executive Chef by leading culinary operations during assigned morning or evening shifts. You will oversee restaurant, banquet, catering, and room service production while ensuring exceptional food quality, operational efficiency, and adherence to brand standards. Whether leading breakfast and lunch service or dinner and evening banquet operations, you will provide hands-on leadership, mentor the culinary team, and ensure every dish reflects the creativity and excellence that define M Social Sunnyvale. Your Impact – Shift Culinary Leadership You will oversee daily kitchen operations during your assigned shift, ensuring smooth execution, exceptional food quality, and a collaborative work environment. Your leadership will help deliver memorable dining experiences while maintaining operational excellence and supporting the growth of the culinary team.

Requirements

Passion for hospitality and culinary excellence
Strong leadership and communication skills
Ability to thrive in a fast-paced, high-volume kitchen
Excellent organizational and multitasking abilities
Strong attention to detail and commitment to quality
Flexibility to work morning, evening, weekend, holiday, and rotating shifts
Previous experience supervising culinary teams
Ability to coach, motivate, and develop employees
Strong decision-making and problem-solving skills
Ability to lead calmly and effectively during busy service periods
Commitment to fostering a collaborative and respectful work environment
Minimum 3–5 years of culinary experience in a hotel, resort, or full-service restaurant
Experience with breakfast, lunch, dinner, banquet, and catering operations
Strong knowledge of food safety, HACCP, inventory control, and cost management
Food Handler Certification required or ability to obtain upon hire
High school diploma or equivalent required

Nice To Haves

Previous Sous Chef or Kitchen Supervisor experience preferred
Familiarity with Microsoft Office and kitchen management systems is a plus
Culinary degree or formal culinary training preferred
Hotel, lifestyle, or luxury hospitality experience preferred
Banquet and high-volume production experience strongly preferred
HACCP certification is a plus
Bilingual abilities are a plus
Culinary degree, apprenticeship, or equivalent culinary training preferred
Equivalent combination of education and relevant experience will be considered

Responsibilities

Lead kitchen operations during assigned AM or PM shifts
Supervise food preparation, cooking, plating, and presentation for restaurant, banquet, catering, and in-room dining services
Ensure recipes, portion standards, and presentation guidelines are consistently followed
Coordinate food production to meet service demands efficiently
Assist with menu execution, seasonal offerings, and special event preparation
Supervise, coach, and develop cooks and kitchen staff during assigned shifts
Conduct daily shift briefings and communicate operational priorities
Promote teamwork, accountability, and a positive kitchen culture
Support onboarding and training of new culinary employees
Assume leadership responsibilities in the absence of the Executive Chef
Ensure all menu items meet quality, consistency, and presentation standards
Monitor ticket times and kitchen workflow to deliver timely service
Address food quality concerns immediately and implement corrective actions
Collaborate with Food & Beverage leadership to enhance the overall guest dining experience
Monitor inventory levels and communicate purchasing needs
Assist with receiving, storing, rotating, and organizing food products
Help manage food costs by minimizing waste and controlling portions
Ensure kitchen equipment is maintained and operating properly
Maintain compliance with HACCP, food safety, sanitation, and local health regulations
Ensure proper food handling, labeling, storage, and temperature controls
Promote a safe work environment and proper use of kitchen equipment
Complete required sanitation logs and operational documentation
Assist with labor scheduling and productivity during assigned shifts
Monitor food cost and operational efficiency
Support inventory counts and cost-control initiatives
Recommend operational improvements to increase efficiency and guest satisfaction