Junior Sous Chef

Highgate Hotels, LP; Los Angeles (CA); On-site; USD 60,000 - 80,000; Full time

Job summary

Join a premier hospitality company as a Junior Sous Chef, where you'll lead kitchen operations and ensure exceptional dining experiences. You'll supervise staff, manage inventory, and uphold high standards of food quality and safety. This role offers a unique opportunity to work in a vibrant environment, contributing to a renowned hotel with a rich history. If you have a passion for culinary excellence and leadership, this position is perfect for you.

Qualifications

• 2-3 years of experience in a professional kitchen.
• ServSafe Certification preferred.

Responsibilities

• Oversee kitchen staff and ensure food quality.
• Manage inventory and maintain cleanliness.

Skills

Leadership

Inventory Management

Food Safety

Cooking Techniques

Job description

Junior Sous Chef

Requisition ID

2025-62375

Category

Culinary

Job Location

US-CA-Los Angeles

Property

Hotel Figueroa

Compensation Minimum

USD $21.23/Hr.

Compensation Maximum

USD $21.23/Hr.

Compensation Type

Hourly

Highgate Hotels

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

Location

One of the longest-standing hotels in Downtown L.A., Hotel Figueroa recently completed a stunning restoration by award-winning design agency Studio Collective. Hotel Figueroa's fierce spirit is now matched with modern touches, all while respecting the property's original footprint and Spanish Colonial design.

The hotel boasts 268 rooms and suites, five F&B outlets and a landscaped courtyard featuring its iconic coffin-shaped pool. Hotel Figueroa's vibrant arts program includes rotating art exhibits showcasing the works of L.A.'s most compelling female artists - an homage to its founding in 1926 as the largest project to have been financed, owned and operated by women.

Overview

The junior sous chef is responsible for overseeing the kitchen's daily operations, ensuring food quality, safety, and efficiency. This role involves supervising kitchen staff, managing inventory, and maintaining high standards of cleanliness and organization. The Junior Sous Chef works closely with the Executive Chef and other kitchen personnel to deliver a superior dining experience.

Responsibilities

Leadership and Supervision

Oversee and manage kitchen staff, including line cooks, prep cooks, and dishwashers.
• Train employees on kitchen procedures, safety protocols, and hygiene standards.
• Ensure smooth kitchen operations by coordinating food preparation and cooking activities.
• Monitor food quality and presentation to maintain high standards.
• Oversee kitchen equipment maintenance and report any issues to management.
• Coordinate kitchen activities, ensuring staff adherence to recipes and standards.
• Conduct regular performance evaluations and provide constructive feedback.
• Promote a positive, collaborative, and professional kitchen environment.

Quality Control:

• Enforce food safety and sanitation standards following health regulations.
• Conduct regular quality checks of food products and dishes.
• Conduct regular inspections of the kitchen to ensure cleanliness and compliance.
• Implement and monitor safety procedures to prevent accidents and injuries.
• Collaborate with front of house to ensure smooth service and guest satisfaction
• Address and resolve any customer complaints or concerns regarding food quality

Administrative Duties:

• Manage inventory, order supplies, and maintain proper stock levels.
• Monitor and maintain kitchen equipment, addressing maintenance needs promptly.
• Assist in managing kitchen budgets, controlling costs, and minimizing waste.
• Manage inventory levels, order supplies, and ensure proper storage of ingredients.

Qualifications

Requirements:

• Minimum of 2-3 years of experience in a professional kitchen, with at least 1 year in a leadership or supervisory role.
• Previous experience in high-volume, fine dining, or hotel kitchens is a plus.
• Familiarity with kitchen safety and sanitation guidelines (ServSafe Certification).
• Experience with inventory management, ordering, and cost control.
• Ability to handle various cooking stations (grill, saute, garde manger, etc.).
• Ability to stand for extended periods, lift up to 50 lbs, and work in hot/cold kitchen environments.
• Flexible availability, including nights, weekends, and holidays.

Hourly Rate: $21.23