Hotel Sous Chef

MacArthur Place; Sonoma (CA); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Employee discounts on hotel stays

Dining and spa discounts

Professional growth opportunities

Careers in winery portfolio

Job summary

MacArthur Place seeks an experienced Hotel Sous Chef to support the Executive Chef and lead daily culinary operations across our hotel outlets, banquets, events, and other food and beverage experiences.

The role requires hands-on leadership in a high-volume luxury environment, focusing on food quality, safety, and guest satisfaction. You’ll develop the team, manage production, and ensure exceptional service in Sonoma’s renowned hospitality setting.

Qualifications

• 3–5 years of professional culinary experience in hotel/high-volume settings.
• Supervisory or leadership experience in a fast-paced kitchen.
• Strong knowledge of cooking, food safety, sanitation, and HACCP.
• Current Food Protection Manager/Handling certification or ability to obtain.
• Banquet and high-volume production experience preferred.
• Excellent communication, organization, and leadership skills.

Responsibilities

• Lead and support daily kitchen operations across restaurant, banquet, and hotel food service.
• Coach, train, and motivate culinary team members.
• Oversee food preparation, quality, presentation, portion control, and service.
• Coordinate pre-shift briefings and priorities with the team.
• Assist with scheduling, labor planning, and performance management.
• Maintain rigorous food safety, sanitation, and HACCP standards.
• Support inventory, purchasing, and food-cost control.
• Coordinate production for weddings, meetings, and high-volume events.
• Address guest dietary needs and ensure exceptional guest experiences.

Skills

Culinary leadership

Food safety

Staff coaching

Kitchen operations

Banquet service

Education

Culinary degree

Job description

Description

MacArthur Place is seeking an experienced, hands‑on Hotel Sous Chef to support the Executive Chef and lead daily culinary operations across our hotel outlets, banquets, events, and other food and beverage experiences.

Summary

The Hotel Sous Chef is a key culinary leader responsible for maintaining exceptional standards of food quality, service, safety, sanitation, and team performance. This role works closely with the Executive Chef to oversee daily kitchen operations, develop and coach culinary team members, manage production and inventory, and ensure an outstanding guest experience. The successful candidate is hands‑on, organized, collaborative, and able to lead with confidence in a high‑volume luxury hospitality environment.

Key Responsibilities

• Lead and support daily kitchen operations, including restaurant, banquet, event, and hotel food service.
• Supervise, coach, train, and motivate culinary team members.
• Oversee food preparation, quality, presentation, portion control, and service execution.
• Conduct pre‑shift and daily operational briefings and communicate priorities to the team.
• Assist with scheduling, labor planning, employee development, and performance management.
• Support team development through cross‑training, employee engagement, and opportunities for career growth.
• Maintain rigorous food safety, sanitation, cleanliness, and HACCP standards.
• Assist with inventory, purchasing, receiving, food‑cost control, and waste reduction.
• Inspect and verify incoming food deliveries for quality, freshness, quantity, and specifications, and communicate any discrepancies promptly.
• Monitor food waste, product utilization, portion control, and food‑cost targets to support departmental financial goals.
• Coordinate culinary production for weddings, meetings, private events, and other high‑volume functions.
• Review banquet event orders and coordinate culinary production to ensure events are executed accurately, efficiently, and on time.
• Assist with menu development, seasonal offerings, and recipe execution.
• Coordinate VIP amenities, special dietary needs, allergies, and guest requests to ensure a seamless culinary experience.
• Conduct regular quality checks throughout service and address culinary issues promptly to maintain high standards.
• Address guest feedback and special dietary or allergy requirements professionally.
• Maintain kitchen equipment, organization, workflow, and operational standards.
• Report equipment issues, workplace hazards, accidents, incidents, and food‑safety concerns promptly and elevate as appropriate.
• Assist guests and employees during emergency situations and elevate incidents appropriately.
• Lead kitchen operations in the absence of the Executive Chef and Executive Sous Chef.

Qualifications

• 3–5 years of professional culinary experience, preferably in a hotel, resort, restaurant, or high‑volume operation.
• Previous culinary supervisory or leadership experience.
• Strong knowledge of professional cooking, food safety, sanitation, and kitchen operations.
• Current Food Protection Manager / Food Handling Management certification required, or ability to obtain certification upon hire.
• Banquet and high‑volume production experience preferred.
• Strong communication, organization, and leadership skills.
• Ability to remain calm and effective in a fast‑paced environment.
• Culinary education or professional certification preferred.

Physical Requirements

The position requires the ability to:

• Stand and walk for extended periods throughout the workday.
• Work in hot, cold, humid, and noisy kitchen environments.
• Lift and carry food products, kitchen equipment, supplies, and other items as required.
• Bend, stoop, reach, and move safely throughout the kitchen and food production areas.
• Safely handle knives, cooking equipment, hot surfaces, and other culinary tools.
• Maintain a high level of physical activity during extended service periods.
• Work flexible and extended hours, including mornings, evenings, weekends, holidays, and special events, as business needs require.

What We Offer

As part of the MacArthur Place team, you'll enjoy:

• Employee discounts on hotel stays, dining, and spa services.
• Professional growth and career development opportunities within our hospitality and winery portfolios.
• A collaborative culture built on respect, creativity, learning, and exceptional service.
• The opportunity to work in a beautiful luxury hospitality environment in Sonoma Wine Country.

Schedule: Full‑time; flexibility required for mornings, evenings, weekends, holidays, and special events.

MacArthur Place is committed to creating a diverse, inclusive, and respectful workplace and provides equal employment opportunities in accordance with applicable laws.

If you're a passionate culinary leader ready to help create exceptional food and memorable guest experiences, we invite you to join the MacArthur Place team.