Hotel Sous Chef: Lead Kitchen, Banquets & Menus

Noble House Hotels & Resorts; Napa (CA); On-site; USD 77,000 - 94,000; Full time

Benefits offered by this job

Pay on Demand

401k plan

Free daily family meals

Noble House team member discount

Medical, Dental, and Vision benefits

Job summary

River Terrace Inn, a Noble House property in Napa, CA, seeks a Sous Chef to lead the kitchen for all meals, banquets, and events. You will manage BOH staff across AM/PM, craft menus, control costs, and ensure food safety and quality in a high-volume resort setting.

The ideal candidate has 3–5 years of culinary management, a culinary degree, and strong English communication, with willingness to work mornings, nights, weekends, and holidays as needed.

Qualifications

• Minimum 3–5 years of progressive culinary management in a high-volume setting.
• Degree in Culinary Arts, Hospitality Management, or equivalent professional experience.
• Proficiency in culinary software for recipe costing, inventory management, and labor scheduling (Craftable, Paylocity, Micros, Avero, or similar).
• Excellent verbal and written English; bilingual Spanish/English is a strong asset.

Responsibilities

• Oversee all kitchen operations for AM and PM shifts, ensuring smooth transitions between teams.
• Lead menu design, inventory management, safety compliance, and team development to deliver exceptional dining experiences.

Skills

Leadership & Team Management

Staffing & Scheduling

Performance Management

Food Safety & Allergens

Kitchen Operations

Menu Creation & Production

Quality Control

Cost & Inventory Control

Vendor Relations

Education

Degree in Culinary Arts or Hospitality Management

Tools

Craftable

Paylocity

Micros

Avero

Job description

River Terrace Inn, a Noble House property in Napa, CA, seeks a Sous Chef to lead the kitchen for all meals, banquets, and events. You will manage BOH staff across AM/PM, craft menus, control costs, and ensure food safety and quality in a high-volume resort setting.

The ideal candidate has 3–5 years of culinary management, a culinary degree, and strong English communication, with willingness to work mornings, nights, weekends, and holidays as needed.