Sous Chef

L’Ermitage Beverly Hills; Beverly Hills, Northern (CA, KY); Hybrid; USD 70,000 - 75,000; Full time

Job summary

L’Ermitage Beverly Hills is seeking a Sous Chef to oversee all culinary operations within the restaurant, ensuring top-tier quality, creativity, and consistency. You will mentor a skilled team, manage daily kitchen activities, and collaborate with the Chef de Cuisine and Executive Chef to curate an elegant, dynamic menu.

The role demands strong leadership, a refined palate, and a commitment to excellence in a Five-Star, AAA Five Diamond setting.

Qualifications

• 2+ years of professional kitchen leadership in a full-service restaurant.
• Strong culinary knowledge and advanced knife skills.
• Bilingual English/Spanish is highly desirable.
• Excellent communication, organization, and problem-solving abilities.
• Ability to prioritize, delegate, and work under pressure while maintaining hospitality.

Responsibilities

• Manage kitchen staff including hiring, training, reviews, coaching, and scheduling.
• Create cost-efficient schedules aligned with forecast and budget.
• Oversee onboarding and training; enforce standards and policies.
• Lead daily shift briefings and communicate standards to staff.
• Conduct performance reviews and act as lead kitchen manager when needed.
• Train staff on food prep, sanitation, and presentation.
• Coordinate inventory, orders, and vendor relationships to control costs.
• Ensure knowledge of all menu items and daily specials.
• Maintain safety, sanitation, and compliance with policies.
• Liaise with outlet managers about guest feedback.

Skills

Kitchen leadership

Knife skills

Bilingual English/Spanish

Communication

Problem-solving

Delegation

Tools

Microsoft Office

POS Software

Reservations Software

Scheduling software

Job description

L'Ermitage Beverly Hills
9291 Burton Way
Beverly Hills, CA 90210, USA

• Pay or shift range: $70,000 USD to $75,000 USD
  The estimated range is the budgeted amount for this position. Final offers are based on various factors, including skill set, experience, location, qualifications and other job-related reasons.

Description

ABOUT L’ERMITAGE BEVERLY HILLS
L’Ermitage Beverly Hills has been a sanctuary of elegance and discretion since 1975. An exclusive Five-Star, AAA Five Diamond, Two Michelin Keys property, we are committed to delivering world‑class hospitality in an intimate and refined environment. Every team member contributes to the timeless experience that defines L’Ermitage and is committed to offering travelers excellence in hospitality.

The Sous Chef will be responsible for overseeing all culinary operations within the restaurant, ensuring the highest level of quality, creativity, and consistency. This role requires an individual with exceptional leadership skills, a refined palate, and an unwavering commitment to excellence. As a leader in the kitchen, you will mentor and inspire a talented team, manage day‑to‑day operations, and collaborate closely with the Chef de Cuisine and Executive Chef to curate a sophisticated and dynamic menu.

JOB SUMMARY:

• Manages culinary personnel, specifically Dishwasher/Stewards and Cooks, to include but not limited to the responsibility of hiring, training, administering performance reviews, coaching and discipline, and weekly scheduling.
• Create effective, cost‑efficient schedules for assigned culinary team based on forecast and budget.
• Responsible for onboarding and the development of departmental training and outcomes, issuance and adherence to uniform/appearance policy, time and attendance policy, culinary standards and expectations, etc.
• Follow company guidelines for progressive disciplinary action, involving People & Culture team in all steps of process.
• Support Senior Management by conducting daily shift briefings to kitchen staff, developing topics to discuss such as operational focuses, safety issues, specials, culinary education, guest feedback, etc. Provide proactive communication of all standards to staff.
• Complete assigned employee performance reviews/evaluations as required.
• In the absence of Senior Management, serve as lead kitchen manager, overseeing daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log‑on report, and food cost report.
• Assist with training and education of culinary staff on appropriate execution, timing, and presentation of all dishes.
• During shift, oversee inventory of stations, control quality of food, avoiding waste, and proper rotation.
• Assist with inventory management, par levels, and ordering/receiving. Estimate food consumption, place orders, and code invoices timely. Check food purchases for proper ordering, quality, and price structure, inspecting upon arrival.
• Have full knowledge of all menu items, daily features, and promotions.
• Consistently work in different culinary stations daily, based on needs.
• Train on and practice proper food sanitation procedures including labeling, rotation, storage, and hygiene requirements. Ensure the cleanliness of all work areas, utensils, and equipment. Responsible for all overall sanitation of kitchen environment and health inspection requirements.
• Ensure proper operation/maintenance of all kitchen equipment and tools.
• Check all stations at the end of every shift for proper food storage and sanitation.
• Practice conscious knowledge of food allergies and safety in preparation.
• Lead by example through a clean and organized station and kitchen.
• Liaise daily with outlet managers to keep open lines of communication regarding guest feedback.
• Expedite food regularly, practicing and training for proper timing of food courses.
• Coordinate workflow to ensure a smooth‑running operation.
• Monitor and delegate to subordinate team members to ensure they remain busy during their shift. Create an ongoing list of tasks ahead of time for use during the slower moments should they arise.
• Demonstrate a team‑focused attitude and encourage collaboration.
• Understand and use safe work practices for all safety precautions including Emergency Evacuation Procedures, Violence in the Workplace, Accident Reporting, OSHA Compliance, and Bloodborne Pathogen Procedures.
• Attend meetings and training sessions as required.
• Comply with all policies as outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform and dress code standards, anti‑harassment policy, and substances in the workplace.

ESSENTIAL FUNCTIONS OF THE JOB:

• Ability to remain standing for up to 10 hours.
• Ability to remain stationary in desk/meeting environment for up to 8 hours.
• Ability to move up and down stairs occasionally.
• Ability to move quickly based on guest needs.
• Ability to regularly move and lift up to 50 lbs.
• Ability to use repetitive manual dexterity frequently, such as peeling, cutting, mixing, dishwashing, etc.
• Ability to bend, stretch, and reach frequently, including above head, and repetitively during a shift.
• Ability to bend at the waist regularly, such as washing dishes over a sink for an extended period of time.
• Ability to lift above head, such as accessing storage or exchanging glassware racks.
• Ability to visibly survey areas clearly and inspect visual details such as finished dishes.
• Ability to communicate and exchange information effectively.
• Ability to read, write, speak, and understand basic English.
• Ability to complete a satisfactory background check.
• Ability to perform assigned tasks, operate equipment, and complete job duties in a safe manner.
• Ability to work flexible hours based on business needs including midweek and weekend days.

TECHNOLOGY AND EQUIPMENT USED:

• Microsoft Office, including Outlook, Word, and Excel programs.
• Point of Sale Software/Ticket Printer
• Reservations Software
• Phone
• Scheduling, Time Keeping, and Labor Management Software
• Computer and Printer
• Time Clock
• Basic Cleaning Chemicals & Tools (mop/bucket, broom/dust pan, vacuum, sanitizers and rags)
• Automatic Dishwasher
• Commercial Stand Mixer
• Meat Slicers
• Sous Vide Machine
• Mandolin
• Commercial Food Processors and Blender
• Step Stool

WORKING ENVIRONMENT:

• Work will primarily take place in a hotel and restaurant environment, in back of house kitchen areas.
• Group and solo work.
• Exposure to various hazardous chemicals, to be used only as instructed.

KEY SKILLS & EXPERIENCE REQUIRED:

• 2+ years of professional kitchen leadership experience in a full‑service restaurant.
• Some classroom culinary training a plus, but not required.
• Strong understanding of culinary preparations and advanced knife skills.
• Successful completion of satisfactory background check.
• Bilingual (English/Spanish) highly desirable.
• Available and willing to work flexible hours based on business needs including weekdays and weekends.
• Demonstrates strong communication, organizational, and problem‑solving skills.
• Expresses sincere enthusiasm for the role and passion for culinary
• Must know how to prioritize, delegate, and respond in a timely fashion. Able to work under pressure, multi‑task, and stay focused while maintaining hospitality.

We are an Equal Opportunity Employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

L’Ermitage participates in the Department of Homeland Security's E‑Verify Program to verify the employment eligibility of all newly hired employees.

#INDLBH

Qualifications

Licenses & Certifications

Required

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.