Executive Sous Chef

Kimpton Hotels & Restaurants; Salt Lake City (UT); On-site; USD 72,000 - 88,000; Full time

Job summary

Kimpton Hotels & Restaurants is seeking a hands-on Sous Chef in Salt Lake City to lead kitchen operations alongside the Executive Chef. You will supervise line cooks, ensure timely food production, and help design menu items while upholding quality and safety standards.

Join a dynamic team focused on exceptional dining experiences, staff development, and maintaining financial targets. The role requires flexibility with scheduling, strong culinary skills, and a passion for hospitality excellence.

Qualifications

• Minimum of 2 years of Sous Chef experience in a high-volume, full‑service restaurant.
• 2–4 year degree in Culinary Arts or Hospitality Management preferred.
• Flexible schedule; ability to work weekends, nights, mornings, and holidays as needed.
• Food Handler Certification and Alcohol Awareness Certification (if applicable).
• Able to read and follow recipes and standards while maintaining health department regulations and company standards.

Responsibilities

• Supervise production of food at all stations and assist cooks; expedite as needed.
• Lead kitchen in the absence of the Executive Chef and manage issues promptly.
• Handle paperwork, forms, reports, and schedules in an organized manner.
• Interview and hire staff; plan and direct work; appraise performance; address issues.
• Train staff and assist in filling open positions with qualified applicants.
• Order, stock, and ensure correct product counts and conditions.
• Manage labor costs and monitor food costs; control overtime.
• Ensure timely food production and participation in daily line-ups and training.
• Support restaurant in achieving financial targets while upholding food/ service standards.

Skills

Sous Chef experience

High-volume kitchen

Recipe adherence

Health regulations knowledge

Flexible schedule

Education

2–4 year degree in Culinary Arts or Hospitality Management

Tools

Microsoft Office Suite

Restaurant POS system

Inventory management software

Payroll/timekeeping software

Business & accounting software

Job description

Why We're Here

We believe heartfelt, human connections make people's lives better. Especially the people who work here.

Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today.

Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you.

How We're Different

Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day.

It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine.

That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better.

It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too.

What You'll Do

Work in collaboration with the Executive Chef in creating exciting, innovative, and delicious food. Participate in team leadership, communication, training, development, and problem resolution all the while providing fantastic service to our guests along the way!

Some of your responsibilities include:

• Supervise the production of food at all stations, assist the cooks, and expedite food when needed.
• Lead all aspects of the kitchen in the absence of the Executive Chef, tackle any issues that arise and seize control of any problematic situations, assist in the preparation and design of menu items.
• Assist with any required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Interview and hire employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and solve problems.
• Identify developable staff, and provide necessary training as positions open.
• Assist in filling open positions with qualified internal or external applicants.
• Order, stock, and ensure that all products are received in the correct unit count and condition.
• Maintain budgeted labor costs and assist in controlling overtime, track food costs as requested.
• Ensure that food is produced on a timely basis.
• Participate in service education through daily line-ups, quarterly menu meetings, and new staff training programs.
• Assist the restaurant in meeting the financial targets while achieving the food quality service objectives.
• Maintain a high level of cleanliness in the kitchen facilities by supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, and walk-in.

What You Bring

• Minimum of 2 years of previous Sous Chef experience in a high-volume, full service restaurant.
• 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred.
• Flexible schedule, able to work weekends, nights, mornings, and holidays when needed.
• Food Handler Certification, Alcohol Awareness Certification (if applicable).
• Passionate about various cooking methods, ingredients, equipment, and the industry's standard practices and trends.
• Knowledge Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business & accounting software.
• Able to read and follow recipes and standards, maintain health department regulations, food quality and company standards.

Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here.

Be Yourself. Lead Yourself. Make it Count.

Pay Range/Rate

80000

Disclosures

* The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee's pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.
* No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the Company's sole discretion unless and until paid and may be modified at the Company's sole discretion, consistent with the law.