Sous Chef

About the role

Welcome to The Mission Inn Hotel & Spa, a legendary property in the Pyramid Global Hospitality portfolio located in the heart of Riverside, California. Featuring 238 guest rooms and over 160,000 sq ft of meeting and event space, this AAA Four-Diamond, National Historic Landmark spans an entire city block and offers a truly unique and dynamic environment for hospitality professionals.

Responsibilities

• Supervise and assist in all kitchen operations, including the preparation and execution of the banquets, restaurants, room service and Garde Manger departments, as well as special events.
• Supervise, mentor, train and develop culinary team members to maintain luxury hospitality standards.
• Ensure all food is prepared and presented according to established recipes, quality expectations, and presentation guidelines.
• Collaborate with the Executive Chef and culinary leadership team on menu planning, seasonal offerings, and recipe development.
• Maintain high standards of cleanliness, sanitation, and food safety compliance in accordance with local health regulations.
• Monitor inventory levels, ordering, product rotation, and storage procedures to minimize waste and control food costs.
• Support scheduling, staffing, and labor management to ensure operational efficiency.
• Oversee incoming food products to ensure quality expectations.
• Conduct line checks and oversee service execution to ensure consistency and timely delivery during high-volume periods.
• Coordinate effectively with stewarding, purchasing, front-of-house, and other departments to support seamless operations in a cost-effective manner as outlined in the annual budget.
• Address guest concerns and special dietary requests with professionalism and attention to detail.
• Inspect all refrigeration and dry storage for proper handling and rotation.
• Document and communicate evening operational activities in the department logbook accurately and professionally.

Requirements

• 3+ Years Sous Chef or similar culinary experience in a leadership role at a luxury hotel, upscale resort, conference center or high-volume culinary environment.
• Experience in supervising a staff of fifteen (15) or more employees.
• Experience using scheduling, inventory, and hotel management systems.

Qualifications

• High school graduate or equivalent required.
• Formal Culinary Training in a culinary arts school or apprenticeship with professional chefs.
• Culinary degree preferred; relevant luxury hotel or high-volume culinary experience may be considered in place of formal education.

Skills

• Knowledge of hotel culinary departments.
• Creative, innovative, and assertive personality.
• Excellent communication and collaboration skills.
• Advanced time management and multitasking skills.
• Solid understanding of menu execution and kitchen operations.
• Knowledge of food quality and presentation standards.
• Knowledge of basic accounting, cost control, and inventory management.
• Attention to detail and organizational skills.
• Knowledge of food safety, sanitation, and HACCP standards.
• Passion for culinary excellence and exceptional guest experiences.

Benefits

• Flexible availability required across AM, PM, and Mid-Shift rotations.
• Must be available to work weekends, holidays, and special event periods based on hotel business demands.
• Expect to work long hours, nights, weekends, and holidays, for special events and during peak seasons.

Pay

$72,000 - $78,000 per year.

Schedule

This is a Full-Time position, working 5 days a week.

Work Environment & Physical Requirements

• Able to work in a high-pressure environment focused on speed, efficiency, and perfection.
• Operates in a fast-paced hospitality environment with exposure to noise, high heat, steam, and high-volume food service operations.
• Able to push, pull, lift, and carry heavy pots and bulk food up to 50 lbs., and constant movement, such as walking between hot stations and large-scale, separate prep areas for duration of the shift.
• Able to observe and adhere to all Health and Safety regulations and company guidelines for food handling, cross-contamination protocols, and sanitation.