Executive Sous Chef: Lead Kitchen & Menu Innovation

IHG Hotels & Resorts; Los Angeles (CA); On-site; USD 52,000 - 72,000; Full time

Job summary

IHG Hotels & Resorts in Los Angeles is seeking a hands-on Sous Chef to assist in managing a food and beverage outlet or section. You will supervise kitchen staff, develop menus, control costs, and ensure quality presentation of dishes.

The role requires strong leadership, collaboration with other departments, and adherence to health and safety standards. Expect line-cooking, training, and ongoing menu innovation in a fast-paced hotel kitchen.

Qualifications

• Completion of a high school diploma or equivalent, plus two years of experience as chef, or equivalent combination of education and culinary/kitchen operations experience.
• Degree or certificate in culinary arts preferred.

Responsibilities

• Assist in developing new menu concepts, test and cost out new menu items, maintain updated recipes and costing.
• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Supervise staff, communicate goals, assign/schedule work; enforce policies and procedures.
• Assist with employee selection, training and development, and performance coaching.
• Promote teamwork and coordinate with Sales, Catering, Banquets, Maintenance, and Guest Services; assist with banquets and events.
• Interact with guests, vendors, and health regulators to ensure satisfaction and safety.
• Inspect kitchen cleanliness and enforce storage, sanitation, and inventory procedures.

Skills

Staff supervision

Menu development

Cost control

Communication

Team leadership

Education

High school diploma or equivalent

Culinary arts degree preferred

Job description

IHG Hotels & Resorts in Los Angeles is seeking a hands-on Sous Chef to assist in managing a food and beverage outlet or section. You will supervise kitchen staff, develop menus, control costs, and ensure quality presentation of dishes.

The role requires strong leadership, collaboration with other departments, and adherence to health and safety standards. Expect line-cooking, training, and ongoing menu innovation in a fast-paced hotel kitchen.