Luxury Hotel Sous Chef — Banquets & High‑Volume Ops

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

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.