Executive Sous Chef

Comfort Suites Buda; San Diego (CA); On-site; USD 45,000 - 70,000; Full time

Job summary

An established industry player is seeking an Executive Sous Chef to support daily kitchen operations and manage culinary staff. This role involves ensuring food quality, developing new menu items, and maintaining high standards of food safety and sanitation. Ideal candidates will have a degree from an accredited culinary program and a minimum of three years of managerial experience in a high-volume setting. Join a vibrant culinary destination where your contributions will enhance the dining experience and uphold the values of excellence and service.

Qualifications

• 3+ years of managerial experience in upscale or high-volume foodservice.
• Strong knowledge of food safety and sanitation standards.

Responsibilities

• Assist the Executive Chef in managing kitchen operations and staff.
• Oversee food production and ensure quality and consistency.
• Train staff on cooking techniques and equipment use.

Skills

Culinary Management

Food Safety Compliance

Menu Development

Staff Training

Inventory Management

Education

Degree or certification from an accredited culinary program

Job description

Overview

Opportunity: Executive Sous Chef

Support and assist the Executive Chef in daily kitchen operations, focusing on managing culinary and stewarding staff, ensuring food quality and consistency, and meeting financial and other objectives.

Potential Career Path

Progression to: Executive Chef - Food and Beverage Director

Essential Job Functions

1. Interview, select, train, schedule, coach, and support staff, ensuring adherence to brand or hotel standards and HHM core values.
2. Oversee and direct timely and efficient food production.
3. Collaborate on developing new menu items, recipes, and testing procedures.
4. Ensure all food is prepared and served consistently according to recipes, portion sizes, and standards.
5. Manage food safety, handling, and sanitation compliance.
6. Train and evaluate staff on equipment use, cooking techniques, garnishing, and portioning.
7. Supervise stewarding operations.
8. Maintain kitchen standards for quality, service, and cleanliness through inspections and preventive maintenance.
9. Manage inventories of food, beverages, supplies, and equipment.
10. Participate in daily meetings such as BEO, AM Stand Up, and F&B meetings.
11. Conduct regular staff meetings.
12. Follow sustainability practices aligned with HHM’s EarthView program.
13. Adhere to safety protocols, wear protective gear, and follow MSDS and OSHA standards.
14. Perform additional duties as assigned by management.

Position Requirements

• Preferred: Degree or certification from an accredited culinary program.
• Minimum of 3 years’ managerial experience in upscale or high-volume foodservice establishments.

Work Environment and Context

• Work hours vary, including holidays and weekends.
• Requires standing for long periods, walking, lifting up to 50 pounds, bending, reaching, and using hands and fingers.
• Ability to work in extreme temperatures, including freezers (-10°F) and kitchens (90°F).

Our Values

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

About Us

Salt Wood Kitchen & Oysterette is a culinary destination in Monterey, offering diverse dining environments including a full-service restaurant, bar and lounge, and outdoor patio. Our live-fire kitchen and oyster bar are the heart of the experience, accommodating various events and gatherings.

HHM Hotels is an equal-opportunity employer, committed to diversity and inclusion. We do not discriminate based on any protected status.

Click here to explore other opportunities at this location.