Pasadena Sous Chef — Lead High-Volume Hotel Kitchen

Langham-Hote; Pasadena (CA); On-site; USD 80,000 - 83,000; Full time

Job summary

The Langham Huntington, Pasadena, California is seeking a Sous Chef to lead kitchen operations under the Executive Chef. You will train and supervise staff, ensure consistent food quality, and maintain adherence to health and safety standards.

Ideal candidates have 4–5 years of hotel kitchen supervisory experience, strong recipe knowledge, and the ability to manage costs and scheduling in a fast-paced setting.

Qualifications

• Thorough knowledge of food products, standard recipes and proper preparation.
• Advanced working knowledge of food safety and sanitation.
• Ability to read, write and speak English to comprehend and communicate job functions.

Responsibilities

• Assigns, in detail, specific duties to all employees under supervision for efficient operation of kitchen.
• Employs math skills to follow recipes, prep sheets, and inventory controls.
• Select, train and supervise kitchen staff in the proper preparation of menu items and all areas of kitchen operations.
• Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line according to budgets.
• Ensure proper receiving, storage and rotation of food products to comply with Health Department regulations.
• Adhere to control procedures for cost and quality, portioning, presentation.
• Maintain specific set food and labor cost, established budgeted numbers and re-forecasts.
• Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.

Skills

Food knowledge

Food safety

English proficiency

Dexterity

Heavy lifting

Education

High School diploma

Culinary apprenticeship

Job description

The Langham Huntington, Pasadena, California is seeking a Sous Chef to lead kitchen operations under the Executive Chef. You will train and supervise staff, ensure consistent food quality, and maintain adherence to health and safety standards.

Ideal candidates have 4–5 years of hotel kitchen supervisory experience, strong recipe knowledge, and the ability to manage costs and scheduling in a fast-paced setting.