Executive Sous Chef: Lead Creative, High-Volume Kitchen

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

Benefits offered by this job

Medical, Dental & Vision Insurance

401(k) Retirement Plan

Hotel Room Discounts

Job summary

Millennium Hotels & Resorts is seeking an Executive Sous Chef at M Social Sunnyvale to lead the culinary team, oversee daily kitchen operations, and ensure top-quality food and presentation across restaurant, banquet, and catering outlets. You will help develop menus, manage production, and maintain HACCP and cleanliness standards in a fast-paced hotel setting.

The role requires 3–5 years of progressive culinary experience, strong leadership, and proven ability to coach a diverse team.

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
• Proficiency with commercial kitchen equipment and culinary tools

Responsibilities

• Oversee daily culinary operations across restaurant, banquet, catering, and other 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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

Skills

Culinary leadership

Team management

Communication

Time management

Flexibility

Job description

Millennium Hotels & Resorts is seeking an Executive Sous Chef at M Social Sunnyvale to lead the culinary team, oversee daily kitchen operations, and ensure top-quality food and presentation across restaurant, banquet, and catering outlets. You will help develop menus, manage production, and maintain HACCP and cleanliness standards in a fast-paced hotel setting.

The role requires 3–5 years of progressive culinary experience, strong leadership, and proven ability to coach a diverse team.