Executive Sous Chef (Restaurant/Banquet)

About the role

The Executive Sous Chef will oversee day-to-day kitchen operations, ensure consistent and high-quality food production, and support menu execution across the restaurant, banquet events, Bistro, and all culinary outlets. This position plays a key leadership role in training, motivating, and developing the culinary team while upholding the highest standards of safety, sanitation, and culinary excellence.

Responsibilities

• Culinary Leadership
  • Supervise and support all food production for restaurant service, banquets, and special events.
  • Conduct daily line checks and ensure all dishes meet hotel quality, taste, and presentation standards.
  • Assist with menu planning and seasonal updates for restaurant and banquet menus.
  • Train and mentor kitchen staff on recipes, techniques, equipment use, and service flow.
• Operational Excellence
  • Maintain strict compliance with HACCP, OSHA, and health department standards.
  • Ensure cleanliness and organization of all kitchen areas and equipment.
  • Oversee Bistro operations and help design cost-effective, healthy employee meals.
  • Assist with staffing, scheduling, timecard review, and performance management.
• Purchasing, Cost Control & Inventory
  • Support purchasing and receiving, maintain accurate par levels, and monitor product quality.
  • Control food costs through proper portioning, waste reduction, and efficient production methods.
  • Aid with inventory processes and cost analysis in partnership with the Executive Chef and Controller.
• Team Collaboration
  • Partner closely with Restaurant Management, Banquet Leaders, Sales, and Catering to ensure flawless event execution.
  • Participate in pre-shift meetings, F&B meetings, and kitchen communication sessions.

Qualifications

• 4+ years of culinary experience in a hotel, resort, or high-volume kitchen environment.
• Minimum 2 years in a Sous Chef or comparable supervisory role (hotel experience preferred).
• Strong culinary skills with experience in both restaurant and banquet production.
• Proven ability to lead, train, and motivate a diverse kitchen team.
• Knowledge of food safety regulations, menu development, inventory control, and cost management.
• Excellent communication, organization, and problem-solving abilities.
• Ability to work a flexible schedule including nights, weekends, holidays, and special events.

Education & Certifications

• Degree in Culinary Arts preferred, or equivalent experience.
• CA Food Handler Card required (ServSafe Manager preferred).
• Alcohol Awareness Certification preferred.

Physical Requirements

• Ability to stand, walk, bend, and move for extended periods.
• Ability to lift up to 50 lbs and push/pull up to 100 lbs.
• Ability to work in hot, cold, or humid kitchen environments.

Benefits

• Competitive compensation and benefits package.
• Collaborative culinary team with opportunities for creativity and growth.
• Beautiful waterfront hotel environment.
• Supportive leadership and strong cross-department partnerships.
• Array of benefits and perks such as health insurance, 401k plan, educational assistance program, training, recognition events, travel discounts, and more!