Senior Sous Chef: Menu Innovation & Team Leadership

Kimpton Hotels & Restaurants; Sacramento (CA); On-site; USD 65,000 - 90,000; Full time

Job summary

Kimpton Hotels & Restaurants seeks a skilled Sous Chef to collaborate with the Executive Chef in creating exciting, innovative menus and to lead a busy kitchen team. You will train, supervise, and mentor staff while delivering high-quality dishes and exceptional guest service.

You will manage labor and food costs, ensure compliance with health and safety standards, and coordinate with culinary and front-of-house teams to meet targets. Weekend and holiday coverage may be required.

Qualifications

• Minimum of 2 years of Sous Chef experience in a high-volume, full-service restaurant.
• Preferred 2- or 4-year degree in Culinary Arts or Hospitality Management.
• Flexible schedule, including weekends, nights, mornings, and holidays.
• Food Handler Certification and Alcohol Awareness Certification (if applicable).
• Familiar with Microsoft Office, payroll/timekeeping software, and procurement tools.

Responsibilities

• Supervise production at all stations; assist cooks and expedite as needed.
• Lead kitchen operations in the absence of the Executive Chef and resolve issues.
• Interview and hire staff; plan, assign, direct work; conduct appraisals and discipline.
• Order, stock, receive shipments, manage inventory and control costs.
• Ensure meals are prepared on time and maintain kitchen cleanliness and safety standards.

Skills

Sous Chef experience

High-volume kitchen

Flexible schedule

Food Handler Certification

Alcohol Awareness Certification

Education

Culinary Arts degree

Hospitality Management degree

Tools

Restaurant POS system

Inventory management software

Job description

Kimpton Hotels & Restaurants seeks a skilled Sous Chef to collaborate with the Executive Chef in creating exciting, innovative menus and to lead a busy kitchen team. You will train, supervise, and mentor staff while delivering high-quality dishes and exceptional guest service.

You will manage labor and food costs, ensure compliance with health and safety standards, and coordinate with culinary and front-of-house teams to meet targets. Weekend and holiday coverage may be required.