Chef Exec Sous

InterContinental Hotels Group; Los Angeles (CA); On-site; USD 70,000 - 90,000; Full time

Job summary

InterContinental Hotels Group is seeking a working Sous Chef in Los Angeles to support daily F&B operations. You will supervise kitchen staff, assist in menu planning, and help maintain strong cost controls while delivering high-quality dishes.

The role requires hands-on cooking, leadership, and the ability to work nights, weekends, and holidays as needed. This position is ideal for an experienced culinary professional aiming to drive guest satisfaction at a premium hotel brand.

Qualifications

• High school diploma or equivalent plus 2 years of chef experience or equivalent combination of education and culinary/kitchen operations experience.
• Degree or certificate in culinary arts preferred.
• Ability to carry up to 50 pounds, move around the kitchen, and handle food, objects, and utensils.

Responsibilities

• Assist in managing a single F&B outlet or a section of operations and supervise kitchen staff.
• Develop, test, and cost out new menu items; maintain updated recipes and costings.
• Oversee methods of preparation, portion sizes, and control food usage to minimize waste.
• Supervise staff, assign work, and enforce policies; assist with training and development.
• Coordinate with Sales, Catering, Banquets, Maintenance, and Guest Services for events.
• Ensure cleanliness, sanitation, and compliance with health regulations; manage stock and ordering as needed.

Skills

Communication

Staff supervision

Budgeting

Education

High school diploma or equivalent

Culinary arts degree preferred

Job description

JOB OVERVIEW

Assist in managing a single food and beverage outlet or a shift or section of food and beverage operations. This is a working Sous Chef position. In addition to daily shift food preparation duties, the position will supervise kitchen employees and entry-level Culinary Staff in preparation and cooking of various food items and their garnishment and presentation.Responsible for menu planning, menu development and cost control.

DUTIES AND RESPONSIBILITIES

FINANCIAL RETURNS

• * Assist in developing new menu concepts. Develop, test, and cost out new menu items.Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility.
• * Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.

PEOPLE

• * Supervise activities of assigned staff, communicate goals, and assign/schedule work. Communicate and enforce policies and procedures.

• * Recommend and initiate discipline or other staffing/human resource-related actions to department head in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching.

• * Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staff with banquets, parties and other special events.

gUEST EXPERIENCE

• * Interact with outside contacts as needed or in the absence of Executive Chef or F&B Manager:

  • - Guests – to ensure their total satisfaction

  • - Vendors – to order supplies and equipment and ensure best prices and quality

  • - Health Department and other regulatory agencies – regarding safety matters and kitchen inspections

rESPONSIBLE BUSINESS

• * Inspect the cleanliness of the line floor and all kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify the Maintenance Department of any repairs needed.

• * Review the following day's menus and may place orders or assist in ordering and communicate with F&B Manager the need for food and supplies from various storerooms; maintain inventory control procedures.

• * Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) ensure supplies are replenished, inventory is accurate, in a timely and efficient manner, and (3) to minimize waste and control costs.

• * Assist in determining the minimum and maximum stocks of all food, material and equipment.

• * As a working Sous Chef, position requires working in the line/kitchen and assisting in daily food preparation.

• * May serve as Manager on Duty or perform other duties as assigned.

ACCOUNTABILITY

Assists Food and Beverage Manager and Executive Chef in supervising the preparation of food for multiple F&B outlets or facilities or may independently supervise food preparation for one or more outlets.Primary duties are daily kitchen management, food preparation, professional chef work and supervision of other culinary employees.

QUALIFICATIONS AND REQUIREMENTS

Completion of a high school diploma or equivalent, plus two years of experience as chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred.

• * This job requires ability to perform the following:
• * Carrying or lifting items weighing up to 50 pounds
• * Moving about the kitchen
• * Handling food, objects, products and utensils.

Other:

• * Communication skills are utilized a significant amount of time when interacting with others; demonstrating ability to interact with employees and guests that reflects highly on the hotel, the brand and the Company.
• * Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• * Reading and writing abilities are utilized offer when giving and receiving instructions and preparing recipes
• * Problem solving, reasoning, motivating, organizational and training abilities are used often.
• * Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• * May be required to work nights, weekends, and or holidays.