Luxury Hotel Sous Chef: Creative Kitchen Leader

Auberge; Los Olivos (CA); On-site; USD 76,000 - 80,000; Full time

Job summary

The Inn at Mattei’s Tavern, Auberge Collection in Los Olivos, CA, seeks a Chef de Cuisine/Sous Chef to be the culinary backbone of the kitchen. You’ll work with the Executive Chef to deliver exceptional dining experiences, lead the culinary team, and ensure high standards of quality and innovation in every dish.

Responsibilities include managing kitchen operations, menu refinement with seasonal ingredients, staff training, and ensuring food safety.

Qualifications

• Culinary certificate or degree preferred.
• Minimum of two years experience in a Chef de Cuisine or Sous Chef role.
• Ability to work a flexible schedule, including weekends and holidays, according to department needs.
• Experience at a luxury hospitality property.

Responsibilities

• Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management.
• Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences.
• Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations.
• Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality.
• Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly.

Education

Culinary Certificate or Degree Preferred.

Job description

The Inn at Mattei’s Tavern, Auberge Collection in Los Olivos, CA, seeks a Chef de Cuisine/Sous Chef to be the culinary backbone of the kitchen. You’ll work with the Executive Chef to deliver exceptional dining experiences, lead the culinary team, and ensure high standards of quality and innovation in every dish.

Responsibilities include managing kitchen operations, menu refinement with seasonal ingredients, staff training, and ensuring food safety.