Sous Chef

What You'll Do

The Sous Chef is the second-in-command of the culinary operation at Kimpton Surfcomber Hotel, serving as a key operational leader across all food and beverage outlets. This role partners directly with the Executive Chef to oversee daily execution, consistency, quality, and financial performance across a high-volume, luxury lifestyle resort.

• Daily high-volume brunch service
• Nightly French-inspired dinner programming
• Solei Beach Club
• Mediterranean-meets-South Beach cuisine
• Poolside, beachfront, cabana, and palapa dining
• Banquets, Catering & Special Events
• In-room dining support
• Seasonal activations and resort programming

Key Responsibilities Include

• Work in close collaboration with the Executive Chef to drive culinary excellence and operational consistency
• Lead all aspects of kitchen operations in the absence of the Executive Chef
• Maintain exceptional standards of food quality, presentation, timing, and sanitation
• Support seasonal menu development, recipe testing, and culinary innovation
• Expedite service as needed, ensuring timely ticket execution and smooth service flow
• Act as an advocate for the guest experience by supporting thoughtful, personalized hospitality
• Team Leadership & Development
• Supervise, mentor, and support a culinary team of approximately 28 associates
• Interview, hire, onboard, coach, and evaluate employees
• Identify developable team members and provide training as opportunities arise
• Foster a collaborative, respectful, and high-performance kitchen culture
• Lead daily lineups, pre-shift meetings, and training sessions
• Address employee concerns, resolve issues proactively, and lead with professionalism
• Financial & Administrative Responsibilities
• Aid in managing labor costs, scheduling, payroll controls, and overtime
• Support food cost control through inventory management, purchasing, and waste reduction
• Order, stock, and inspect food items to ensure quality and proper rotation
• Aid in recipe costing, yield management, and portion control
• Support invoice reconciliation, inventories, and financial reporting
• Help meet departmental financial goals while maintaining food quality and service standards
• Operational Excellence
• Ensure food is produced and served on a timely basis across all outlets
• Maintain clean, organized, and inspection-ready kitchen environments
• Supervise daily cleaning of prep kitchens, cooking lines, dish areas, pantries, and walk-ins
• Ensure compliance with all health department, food safety, and sanitation regulations
• Support equipment care, maintenance, and safe operating procedures
• Maintain strong communication with Front of House leadership to ensure seamless service