Sous Chef

Position: Sous Chef

Valencia Hotel Group is a collection of distinctive hotels designed for today’s passionate traveler. Each property blends modern design with timeless character, creating unique experiences for our guests. We are seeking exceptional culinary talent to join our team and deliver outstanding service. If you are ready to lead, inspire, and go above and beyond, we want you on our team.

Status: Non-Exempt
Reports to: Executive Chef

The Sous Chef is responsible for assisting the Executive Chef in managing kitchen operations, supervising culinary staff, and ensuring the highest standards of food quality and presentation. This role plays a key leadership position in the kitchen, supporting team development and contributing to the success of the food and beverage department.

• Oversee daily kitchen operations and ensure adherence to recipes and quality standards.
• Assist in menu planning, food preparation, and plating.
• Monitor inventory levels and assist with ordering and cost control.

• Ensure timely and consistent food service for guests.
• Address guest inquiries and accommodate special dietary needs.
• Maintain a professional and positive demeanor with guests and team members.

• Supervise and mentor line cooks and other kitchen staff.
• Assist in training new team members and fostering a collaborative work environment.
• Support performance management and uphold service standards.

• Communicate effectively with the Executive Chef and management team.
• Report any operational issues, incidents, or safety concerns promptly.

• Ensure compliance with all hotel policies and food safety regulations.
• Maintain a clean, organized, and safe kitchen environment.

• Strong leadership and team management skills.
• Excellent verbal and written communication abilities.
• Effective time management and problem-solving skills.
• Ability to work under pressure while maintaining attention to detail.
• Previous experience in a supervisory culinary role required.

• Sitting: Occasional
• Standing/Walking: Frequent, including extended periods of standing.
• Lifting/Carrying: Up to 50 lbs (e.g., food supplies, kitchen equipment).
• Other: Handling, grasping, crouching as necessary.

• Interior: Kitchen and food preparation areas.

• Maintain cleanliness and organization in all work areas.
• Display courteous and professional behavior with guests and team members.
• Report unsafe conditions immediately.
• Ensure kitchen equipment is functioning properly.
• Perform additional duties as assigned by the Executive Chef.

• Education & Experience: High school diploma or equivalent required; culinary degree preferred. Minimum 2 years of experience in a supervisory kitchen role.