Dynamic Sous Chef: Lead High-Volume Hotel Kitchen

Millennium & Copthorne Hotels; Sunnyvale (CA); On-site; USD 90,000 - 95,000; Full time

Benefits offered by this job

Medical/Dental/Vision Insurance

Life Insurance

Disability Insurance

401(k) Plan

Paid Time Off

Hotel Discounts

EAP

Job summary

M Social Sunnyvale in Sunnyvale, CA, is seeking a Sous Chef to support the Executive Chef by leading culinary operations across restaurant, banquet, catering, and room service.

You will oversee morning or evening shifts, mentor the kitchen team, ensure quality and presentation, and uphold brand standards in a fast-paced, high-volume hotel environment.

This role requires 3–5 years in similar settings, HACCP/safety compliance, and a passion for hospitality excellence.

Qualifications

• Minimum 3–5 years of culinary experience in hotel, resort, or full-service restaurant.
• Previous Sous Chef or Kitchen Supervisor experience preferred.
• Food Handler Certification required or ability to obtain upon hire.
• HACCP knowledge and food safety expertise.
• Culinary degree or formal training preferred.

Responsibilities

• Lead kitchen operations during assigned AM or PM shifts.
• Supervise food preparation, cooking, plating, and presentation for all service areas.
• Ensure recipes, portions, and presentation are followed.
• Mentor and develop culinary staff and ensure brand standards.
• Maintain safety, sanitation, and cost-control practices.

Skills

Leadership

Communication

Team Coaching

Menu Execution

Seasonal Planning

Education

High school diploma or equivalent

Culinary degree preferred

Tools

Kitchen management systems

Microsoft Office

Job description

M Social Sunnyvale in Sunnyvale, CA, is seeking a Sous Chef to support the Executive Chef by leading culinary operations across restaurant, banquet, catering, and room service.

You will oversee morning or evening shifts, mentor the kitchen team, ensure quality and presentation, and uphold brand standards in a fast-paced, high-volume hotel environment.

This role requires 3–5 years in similar settings, HACCP/safety compliance, and a passion for hospitality excellence.