Executive Sous Chef

Millennium & Copthorne Hotels; Sunnyvale (CA); On-site; USD 100,000 - 105,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

Company-paid Life and AD&D Insurance

Short-Term and Long-Term Disability

401(k) Retirement Plan

Paid Time Off & Paid Holidays

Hotel Room Discounts

Employee Assistance Program (EAP)

Job summary

M Social Sunnyvale, part of Millennium Hotels & Resorts, is seeking an Executive Sous Chef to lead the culinary team in a fast-paced hotel setting in Sunnyvale, CA. You will oversee daily kitchen operations, ensure top-quality food and presentation, and mentor staff to maintain high standards of safety and service.

You will drive menu development, supervise production for restaurant and events, and collaborate with hotel leadership to deliver exceptional guest experiences.

Qualifications

• Minimum of 3–5 years of progressive culinary experience, preferably in a hotel, resort, or high-volume restaurant environment.
• Previous supervisory or leadership experience in a professional kitchen required.
• Strong knowledge of culinary techniques, food preparation, presentation, and kitchen operations.
• Food Handler Certification required or ability to obtain upon hire

Responsibilities

• Oversee daily culinary operations across restaurant, banquet, catering, and other food and beverage outlets.
• Supervise kitchen staff during preparation and service periods.
• Ensure food is prepared, cooked, portioned, and presented according to recipes and standards.
• Lead menu development, recipe creation, and seasonal offerings.
• Maintain proper mise en place and kitchen readiness before each service.
• Train and coach culinary team members; foster teamwork and a positive kitchen culture.
• Coordinate with F&B leadership and other hotel departments to deliver events.

Skills

Culinary Leadership

Kitchen Operations

Food Safety

Team Development

Menu Development

Education

Culinary degree or equivalent

Tools

Commercial kitchen equipment

Job description

Hotel Name: M Social Sunnyvale
Location: Onsite – Sunnyvale, CA
Salary Range: $100,000.00 - $105,000.00

Join the Team at M Social Sunnyvale

At M Social Sunnyvale, we don’t just welcome guests—we create moments, spark connections, and bring energy to every interaction. Designed for the young at heart, M Social delivers a bold and vibrant hospitality experience.

About M Social Sunnyvale

As the first ground-up M Social in the U.S., this innovative property features 263 rooms, a dynamic courtyard, and the signature Beast & Butterflies social hub. Located in Silicon Valley, the hotel blends technology, design, and social connectivity to create a unique guest experience.

As part of Millennium Hotels & Resorts, a global hospitality leader with over 145 hotels across key destinations worldwide, our hotel is backed by a legacy of quality, consistency, and service excellence—driven by a passion for hospitality, an entrepreneurial spirit, innovation, and a progressive, solutions-oriented approach."

At Millennium, we are guided by our core values:

• Passion for Hospitality – Delivering meaningful and memorable guest experiences
• Entrepreneurial – Taking ownership and acting with agility
• Innovation & Progressive – Continuously improving how we operate and serve
• Solutions & Results Oriented – Staying adaptable and focused on results

These values shape how we work, how we lead, and how we create exceptional experiences for our guests and our teams.

About the Role:

As our Executive Sous Chef, you will play a key leadership role within the Culinary team, supporting the Executive Chef in overseeing all aspects of kitchen operations. You will help lead culinary teams, maintain the highest standards of food quality and presentation, manage daily production and service, and ensure compliance with food safety and sanitation standards.

This role is ideal for a passionate culinary leader who thrives in a fast-paced hotel environment, enjoys developing team members, and takes pride in delivering creative, high-quality food and exceptional dining experiences.

Your Impact – Culinary Leadership

What You'll Be Doing

Culinary Operations

• Support the Executive Chef in overseeing daily culinary operations across restaurant, banquet, catering, and other food and beverage outlets
• Supervise and coordinate kitchen staff during preparation and service periods
• Ensure food is prepared, cooked, portioned, and presented according to established recipes and quality standards
• Monitor food quality, taste, temperature, portion sizes, and presentation throughout service
• Assist with menu development, recipe creation, seasonal offerings, and culinary concepts
• Ensure proper mise en place and kitchen readiness before each service
• Maintain appropriate production levels based on business volume, occupancy, and forecasted needs
• Step in and lead kitchen operations in the absence of the Executive Chef

Kitchen Leadership & Team Development

• Provide daily direction, coaching, and support to culinary team members
• Train new and existing employees on recipes, preparation techniques, equipment, safety, sanitation, and service standards
• Promote teamwork, accountability, professionalism, and a positive kitchen culture
• Assist with scheduling, staffing, assignments, and daily labor management
• Monitor employee performance and provide constructive feedback and coaching as needed
• Support recognition and development of high-performing culinary team members
• Help create an inclusive and respectful work environment

Food Quality & Standards

• Maintain consistently high standards for food quality, freshness, flavor, temperature, and presentation
• Ensure recipes and standardized preparation procedures are followed
• Conduct regular quality checks throughout preparation and service
• Monitor proper food storage, labeling, dating, and product rotation
• Reduce food waste through proper preparation, storage, portion control, and inventory practices
• Ensure all culinary areas and equipment are maintained in clean and service-ready condition

Inventory & Cost Control

• Assist with food purchasing, receiving, storage, and inventory management
• Monitor food costs and portion control to support budgetary goals
• Review inventory levels and communicate purchasing needs to the Executive Chef
• Assist with monthly and periodic inventories as required
• Maintain proper FIFO procedures and ensure products are stored appropriately
• Identify opportunities to reduce waste and improve operational efficiency
• Monitor product quality and report shortages, spoilage, or quality concerns

Food Safety & Compliance

• Ensure compliance with HACCP, ServSafe, food safety, sanitation, OSHA, and local health department regulations
• Maintain proper food handling, storage, cooking, cooling, reheating, and temperature control procedures
• Ensure culinary employees follow proper hygiene and sanitation practices
• Monitor cleanliness and sanitation of kitchen areas, equipment, storage areas, and workstations
• Maintain required food safety documentation and temperature logs
• Address and report food safety concerns immediately
• Ensure compliance with hotel policies, procedures, and safety standards

Banquets & Events

• Support culinary operations for banquets, conferences, weddings, catering, and special events
• Coordinate production and execution with Banquets and Food & Beverage leadership
• Ensure food is prepared and presented according to event specifications and timelines
• Assist with menu planning and execution for large-volume functions
• Ensure appropriate staffing, preparation, and equipment are in place for events
• Maintain consistent food quality during high-volume service

Communication & Collaboration

• Work closely with the Executive Chef, Food & Beverage leadership, Restaurant Management, Banquets, Stewarding, Purchasing, and other hotel departments
• Communicate daily priorities, staffing needs, operational concerns, and service updates
• Participate in pre-shift meetings and communicate menu changes, specials, allergies, and service expectations
• Respond quickly and professionally to operational challenges
• Foster strong communication and collaboration across the Culinary and Food & Beverage teams

Safety, Maintenance & Operational Excellence

• Ensure kitchen equipment is operated safely and maintained according to manufacturer and hotel standards
• Report equipment malfunctions, maintenance concerns, and safety hazards promptly
• Assist with preventive maintenance and kitchen inspections
• Ensure proper use of knives, cooking equipment, chemicals, and personal protective equipment
• Maintain organized, efficient, and safe kitchen workspaces
• Support continuous improvement initiatives that enhance culinary quality and operational efficiency

• Passion for hospitality and creating exceptional dining experiences
• Strong culinary leadership and team management skills
• Ability to lead effectively in a fast-paced, high-volume hotel environment
• Strong organizational and time-management skills
• Excellent communication and interpersonal skills
• Strong attention to detail and commitment to quality
• Ability to remain calm and make sound decisions under pressure
• Positive attitude, professional presence, and strong work ethic
• Flexibility to work mornings, evenings, weekends, holidays, and varying schedules

Technical / Role-Specific Requirements

• Minimum of 3–5 years of progressive culinary experience, preferably in a hotel, resort, or high-volume restaurant environment
• Previous supervisory or leadership experience in a professional kitchen required
• Strong knowledge of culinary techniques, food preparation, presentation, and kitchen operations
• Experience with banquet and high-volume food production preferred
• Knowledge of food cost, portion control, inventory, and purchasing practices
• Knowledge of HACCP, food safety, sanitation, and health department requirements
• Proficiency with commercial kitchen equipment and culinary tools
• Food Handler Certification required or ability to obtain upon hire
• ServSafe certification preferred
• Ability to read, interpret, and execute recipes and standardized procedures

Preferred Qualifications

• Culinary degree or formal culinary training preferred
• Previous experience in a full-service hotel or luxury/upscale hospitality environment
• Experience supporting multiple outlets or large-scale culinary operations
• Experience with menu development and recipe costing
• Strong knowledge of current culinary trends and techniques
• Experience with banquet, catering, and special event operations
• Familiarity with labor management and scheduling systems
• Bilingual abilities are a plus

Physical Requirements

• Ability to stand and walk for extended periods throughout the shift
• Frequently lift, carry, push, and pull up to 50 pounds
• Ability to bend, stoop, kneel, reach, and perform repetitive physical tasks
• Ability to work for extended periods in hot, humid, and fast-paced kitchen environments
• Ability to safely use knives, kitchen equipment, and other culinary tools
• Ability to move throughout kitchen, storage, banquet, and food service areas as required

Education

• Culinary degree, certificate, or formal culinary training preferred
• High school diploma or equivalent preferred
• Equivalent combination of education, culinary training, and relevant professional experience will be considered

At Millennium Hotels & Resorts, we support our employees with a competitive benefits package designed to promote wellbeing and long-term success:

• Medical, Dental & Vision Insurance
• Company-paid Life and AD&D Insurance
• Short-Term and Long-Term Disability Coverage
• 401(k) Retirement Plan with Company Match (where applicable)
• Paid Time Off & Paid Holidays
• Hotel Room Discounts across our global portfolio
• Employee Assistance Program (EAP)

Benefits eligibility and offerings are subject to plan terms and company policy.

Why Join Us

At Millennium Hotels & Resorts, you’re not just taking on a role—you’re joining a global organization committed to people, performance, and growth.

Whether you’re supporting operations behind the scenes or delivering service on the front line, your work contributes to a culture focused on hospitality, collaboration, and results.
If you’re looking for an opportunity to grow, contribute, and make an impact, we invite you to join our team.