Lead Sous Chef: Curate World‑Class Menus

L'Ermitage Beverly Hills; Beverly Hills (CA); On-site; USD 70,000 - 100,000; Full time

Job summary

L'Ermitage Beverly Hills is seeking a Sous Chef to lead culinary operations, mentor a professional team, and collaborate with senior chefs to deliver exceptional dining experiences. The role requires strong leadership, a refined palate, and a commitment to excellence in a Five-Star, luxury hotel setting.

You will manage daily kitchen activities, train staff, monitor food quality and safety, and uphold strict culinary standards while coordinating with management to optimize menus and guest

Qualifications

• 2+ years of professional kitchen leadership experience in a full-service restaurant.
• Banquet/event experience is a plus.
• Culinary training is a plus but not required.
• Strong understanding of culinary preparations and knife skills.
• Successful background check required.
• Bilingual (English/Spanish) desirable.
• Available to work flexible hours, including weekdays and weekends.
• Excellent communication, organization and problem-solving skills.

Responsibilities

• Oversee all culinary operations across stations, mentor and schedule staff, and ensure high standards of food quality and presentation.
• Coordinate with Chef de Cuisine and Executive Chef to curate menus and maintain consistency.
• Manage inventory, food cost, and supplier relationships; supervise onboarding and training of culinary staff.

Skills

Kitchen leadership

Bilingual English/Spanish

Communication skills

Problem solving

Tools

Microsoft Office

POS Software

Reservations Software

Excel

Job description

L'Ermitage Beverly Hills is seeking a Sous Chef to lead culinary operations, mentor a professional team, and collaborate with senior chefs to deliver exceptional dining experiences. The role requires strong leadership, a refined palate, and a commitment to excellence in a Five-Star, luxury hotel setting.

You will manage daily kitchen activities, train staff, monitor food quality and safety, and uphold strict culinary standards while coordinating with management to optimize menus and guest