Executive Sous Chef

Hotel Indigo; San Diego (CA); On-site; USD 50,000 - 80,000; Full time

Job summary

An established industry player is seeking an Executive Sous Chef to enhance their culinary team. This role involves supporting the Executive Chef in daily kitchen operations, managing staff, and ensuring high food quality and safety standards. The ideal candidate will have a strong culinary background, with at least three years of managerial experience in upscale dining. Join a dynamic environment where your culinary skills and leadership will shine as you contribute to crafting exceptional dining experiences. This is a fantastic opportunity to grow your career in a vibrant and fast-paced setting.

Qualifications

• 3+ years managerial experience in upscale foodservice.
• Degree from an accredited culinary program preferred.

Responsibilities

• Support Executive Chef in kitchen operations and staff management.
• Oversee food production and maintain quality standards.
• Manage kitchen inventories and ensure food safety compliance.

Skills

Culinary Management

Staff Training

Food Safety Standards

Menu Development

Education

Culinary Degree or Certification

Job description

Overview

Opportunity: Executive Sous Chef

Support and assist the Executive Chef in the daily operations of the kitchen, focusing on managing culinary and stewarding staff, maintaining food quality and consistency, and achieving financial and operational goals.

Potential Career Path

Executive Chef - Food and Beverage Director

Essential Job Functions

1. Interview, select, train, schedule, coach, and support staff, ensuring compliance with brand or hotel standards and HHM core values.
2. Oversee and direct food production efficiently and timely.
3. Collaborate on new menu development, recipe creation, and testing.
4. Ensure all food is prepared and served according to recipes, portion sizes, and standards.
5. Manage food safety, handling, and sanitation protocols.
6. Train and evaluate staff on equipment use, cooking techniques, garnishes, and portioning.
7. Supervise stewarding operations.
8. Maintain kitchen standards for quality, service, and cleanliness through inspections and preventive maintenance.
9. Manage kitchen inventories, including 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 comply with MSDS and OSHA standards.
14. Perform additional duties as assigned by management.

Position Requirements

1. Degree or certification from an accredited culinary program preferred.
2. Minimum of 3 years’ managerial experience in upscale or high-volume foodservice establishments.

Work Environment and Context

1. Variable work schedule, including holidays and weekends.
2. Extended standing, walking, lifting up to 50 pounds, bending, reaching, and working in extreme temperatures (-10°F to 90°F).

What We Believe

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

About Us

Salt Wood Kitchen & Oysterette is a premier culinary destination in Monterey, featuring diverse dining environments including a full-service restaurant, lively bar and lounge, and outdoor patio. Our oyster bar and live-fire kitchen are central to our unique experience, offering cocktails, large group events, and private dining.

HHM Hotels is an equal-opportunity employer, committed to diversity and inclusion. We do not discriminate based on race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, age, religion, disability, veteran status, genetic information, citizenship, or any other protected status.

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