Senior Sous Chef

RoundBarnMarriott; Santa Rosa (CA); In loco; USD 85.000 - 120.000; Tempo pieno

Vantaggi offerti da questo lavoro

Marriott Worldwide Travel Discounts

Career Growth and Advancement Opportun

Internal Promotion Opportunities

Employee Recognition Programs

Employee Referral Bonus Program

Paid Vacation and Sick Time

Employee Meal Discounts

Collaborative and Passionate Culinary 

Team Environment

Descrizione del lavoro

Round Barn Hotel, Tribute Portfolio by Marriott in Santa Rosa, California, is seeking a hands-on Senior Sous Chef to lead our culinary team across restaurant, banquets, in-room dining, and events. You will partner with the Executive Chef to ensure exceptional food quality, presentation, and guest satisfaction.

We value professional development, high standards, and a collaborative kitchen culture. The role requires leadership, creativity, and a commitment to consistency under high-volume service

Descrizione del lavoro

Senior Sous Chef

Round Barn Hotel, Tribute Portfolio by Marriott

Santa Rosa, California

Lead the Kitchen. Inspire the Team. Deliver Exceptional Culinary Experiences.

At Round Barn Hotel, Tribute Portfolio by Marriott, we believe memorable guest experiences are built through exceptional food, creativity, and teamwork. We are seeking a talented, passionate, and hands-on Senior Sous Chef to help lead our culinary team and deliver outstanding dining experiences across our restaurant, banquets, in-room dining, and special events.

This is an exciting opportunity for an experienced culinary professional who thrives in a fast-paced environment, enjoys developing others, and is committed to excellence in food quality, presentation, and guest satisfaction.

Why Join Round Barn Hotel?

As part of the Marriott family and managed by Radiate Hospitality, you'll have the opportunity to showcase your culinary talents while growing your career at one of Sonoma County's most unique hospitality destinations.

Benefits & Perks

• Marriott Worldwide Travel Discounts
• Career Growth and Advancement Opportunities
• Internal Promotion Opportunities
• Employee Recognition Programs
• Employee Referral Bonus Program
• Paid Vacation and Sick Time
• Employee Meal Discounts
• Collaborative and Passionate Culinary Team Environment

Position Summary

The Senior Sous Chef serves as a key leader within the Culinary Department, partnering closely with the Executive Chef to oversee daily kitchen operations, food production, menu execution, banquet events, and team development.

This role is responsible for maintaining exceptional food quality, operational efficiency, sanitation standards, and culinary consistency across all food outlets, while helping coach and develop a high-performing kitchen team.

The Senior Sous Chef must be a visible leader who can effectively manage kitchen operations, lead by example, and step into the Executive Chef's role when needed.

Essential Responsibilities

Culinary Leadership & Kitchen Operations

• Assist the Executive Chef in overseeing all daily kitchen operations.
• Lead culinary execution for breakfast, brunch, lunch, dinner, banquets, special events, and in-room dining.
• Ensure all menu items are prepared and presented according to established recipes, standards, and specifications.
• Maintain consistency in food quality, appearance, taste, and presentation.
• Support menu development, recipe implementation, and culinary innovation.
• Serve as acting kitchen leader in the absence of the Executive Chef.

Banquet & Event Execution

• Coordinate closely with Banquet and Restaurant leadership to ensure successful event execution.
• Review guest counts, event details, dietary requests, and service timelines.
• Ensure banquet functions are executed efficiently and exceed guest expectations.
• Support the planning and preparation of special events and seasonal programming.

Team Leadership & Development

• Supervise, coach, and develop cooks, stewards, and kitchen team members.
• Train new hires on recipes, plating standards, kitchen procedures, and food safety practices.
• Provide ongoing coaching and performance feedback.
• Foster a positive, collaborative, and accountable team culture.
• Lead by example and promote professionalism, teamwork, and continuous improvement.

Food Quality & Standards

• Conduct regular line checks to ensure product quality and consistency.
• Monitor recipe adherence, portion control, and presentation standards.
• Ensure prep lists, production schedules, and kitchen checklists are completed accurately.
• Maintain thorough knowledge of all menu items, ingredients, and preparation techniques.
• Work alongside line cooks and prep cooks during service to ensure smooth execution.

Inventory & Cost Control

• Assist with inventory management, ordering, and product rotation.
• Monitor food quality, waste, and portion control.
• Support labor scheduling and productivity goals.
• Assist with purchasing and cost-control initiatives.
• Help maintain accurate inventory records and ordering guides.

Sanitation & Safety

• Maintain compliance with all local, state, and federal food safety regulations.
• Ensure compliance with health department requirements and Marriott standards.
• Conduct daily inspections of walk-ins, storage areas, and preparation stations.
• Maintain proper sanitation, cleanliness, and organization throughout the kitchen.
• Ensure all associates follow food safety, sanitation, and workplace safety procedures.
• Maintain current Food Handler certification as required by state regulations.

Guest Experience & Collaboration

• Partner closely with Restaurant, Banquet, and Hotel leadership teams.
• Respond to guest feedback and culinary requests professionally.
• Contribute to creating memorable dining experiences that reflect the Round Barn Hotel brand.
• Demonstrate a commitment to exceptional hospitality and service excellence.

Preferred Qualifications

• 3+ years of Sous Chef, Senior Sous Chef, or culinary leadership experience.
• Previous experience in hotel, resort, upscale restaurant, or banquet operations preferred.
• Strong knowledge of culinary techniques, food production, and kitchen management.
• Experience leading high-volume restaurant and banquet operations.
• Knowledge of food cost controls, inventory management, and labor management.
• Current Food Handler Certification required.
• ServSafe Manager Certification preferred.
• Strong communication, leadership, and organizational skills.
• Ability to work effectively under pressure while maintaining high-quality standards.
• Flexible schedule including evenings, weekends, and holidays.

Success in This Role

The ideal candidate is:

• Passionate about culinary excellence
• A hands-on leader and mentor
• Creative and detail-oriented
• Strong in organization and execution
• Calm under pressure
• Focused on quality, consistency, and guest satisfaction
• Committed to developing others and building strong teams

Why You'll Love This Opportunity

• Lead culinary operations at an exciting Marriott Tribute Portfolio property.
• Partner directly with the Executive Chef to influence menus, culture, and guest experiences.
• Develop your leadership and culinary management skills.
• Work with a talented culinary team in a dynamic hospitality environment.
• Be part of a growing hotel and restaurant operation in Sonoma County.
• Build a long-term career with Marriott and Radiate Hospitality.

Be Bold. Lead with Passion. Cook with Purpose.

Round Barn Hotel, Tribute Portfolio by Marriott is proud to be managed by Radiate Hospitality.

Radiate Hospitality is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive workplace for associates of all backgrounds, identities, and abilities.