Senior Sous Chef - Lead High-Volume Kitchens & Banquets

Millennium Hotels and Resorts; Sunnyvale (CA); Sur place; USD 100 000 - 105 000; Plein temps

Avantages offerts par ce poste

Medical, Dental & Vision Insurance

Company-paid Life and AD&D Insurance

Disability Coverage

401(k) Retirement Plan with Company**

Paid Time Off & Paid Holidays

Hotel Room Discounts across our global

Employee Assistance Program (EAP)

Résumé du poste

Millennium Hotels & Resorts, in conjunction with M Social Sunnyvale, seeks an Executive Sous Chef to lead the culinary team and support the Executive Chef in a high-energy hotel kitchen.

The role emphasizes strong leadership, daily operations oversight, and excellence in food quality, safety, and service, across restaurant, banquet, catering, and events. A dynamic, guest-focused culinary professional is needed.

Qualifications

• 3-5 years progressive culinary experience in hotel/high-volume settings.
• Previous supervisory or leadership experience in a professional kitchen.
• Knowledge of HACCP, food safety, sanitation, and health department requirements.

Responsabilités

• Oversee daily culinary operations across restaurant, banquet, catering, and other F&B outlets.
• Supervise kitchen staff during preparation and service periods.
• Ensure recipes and standardized procedures are followed; monitor quality and presentation.
• Assist with menu development, recipe creation, and seasonal offerings.
• Lead with cost control, kitchen mise en place, and inventory management.
• Collaborate with F&B leadership and other hotel departments to ensure guest satisfaction.

Connaissances

Culinary leadership

Team management

High-volume hotel experience

Food safety HACCP

Communication skills

Formation

Culinary degree or equivalent

High school diploma or equivalent

Description du poste

Millennium Hotels & Resorts, in conjunction with M Social Sunnyvale, seeks an Executive Sous Chef to lead the culinary team and support the Executive Chef in a high-energy hotel kitchen.

The role emphasizes strong leadership, daily operations oversight, and excellence in food quality, safety, and service, across restaurant, banquet, catering, and events. A dynamic, guest-focused culinary professional is needed.