Executive Sous Chef - Luxury Hotel Kitchen Leader

Highgate; San Francisco (CA); On-site; USD 90,000 - 130,000; Full time

Job summary

Highgate Hotels is seeking an Executive Sous Chef to supervise and coordinate all food production activities, maintaining high quality and profitable F&B operations. The role emphasizes training, standards compliance, and cost control while delivering outstanding guest experiences.

You will manage staffing, menu execution, and vendor relationships, ensuring health and safety standards are met. Long hours and strong leadership are required to drive excellence across outlets.

Qualifications

• The candidate holds a 3- or 4-year culinary degree with at least 5 years of progressive hotel kitchen experience.
• Previous supervisory responsibility is required.
• Knowledge of F&B preparation techniques, health department rules, and liquor laws.

Responsibilities

• Coordinate and direct all aspects of kitchen operations and food production.
• Train staff, ensure quality, portion control, recipes, and sanitation.
• Control food and labor costs while maximizing guest satisfaction.
• Oversee daily kitchen operations and respond to guest complaints promptly.
• Ensure compliance with SOPs and requisition procedures.
• Assist in menu planning, par stock levels, and cost reporting.
• Supervise stewarding and assist with payroll and reports.

Skills

Culinary degree

Supervisory experience

Food safety knowledge

Menu development

Education

Culinary degree (3-4 yrs)

Job description

Highgate Hotels is seeking an Executive Sous Chef to supervise and coordinate all food production activities, maintaining high quality and profitable F&B operations. The role emphasizes training, standards compliance, and cost control while delivering outstanding guest experiences.

You will manage staffing, menu execution, and vendor relationships, ensuring health and safety standards are met. Long hours and strong leadership are required to drive excellence across outlets.