Sous Chef

OTH HOTEL CLARK PAYROLL LLC; Los Angeles (CA); On-site; USD 60,000 - 90,000; Full time

Job summary

Hotel Clark is seeking a Sous Chef to assist the Executive Chef in daily kitchen operations and leadership. You will supervise staff, participate in cooking, and ensure consistent quality during all service periods.

The role requires strong attention to detail, formal culinary training, and the ability to balance hands-on production with supervision in a fast-paced hotel setting.

Qualifications

• 3–5 years of culinary experience in a hotel or resort.
• Strong knowledge across multiple kitchen disciplines.
• Autonomous, detail oriented, and able to lead a team.

Responsibilities

• Oversee daily kitchen production operations and ensure high-quality food execution.
• Supervise and participate in food preparation with culinary staff.
• Monitor food quality, consistency, and presentation across menu items.
• Support banquet, CMP and Garde Manger production.
• Train and develop culinary team members and maintain kitchen culture.
• Maintain sanitation and safety training programs and compliance.

Skills

Culinary leadership

Food quality

Communication

Team leadership

Organization

Budgeting

Food safety

Sanitation

Staff supervision

Collaboration

Education

Culinary training

Job description

Job OverviewThe Sous Chef is responsible for supporting the Executive Chef in the daily operation of all kitchen production, ensuring consistent food quality, safety, sanitation, and operational efficiency across all culinary outlets. This role plays a key leadership position within the kitchen, supervising culinary staff, monitoring production, and actively participating in food preparation to ensure standards are met during all service periods.This position operates in a fast-paced, high-volume kitchen environment with constant standing on hard surfaces and frequent physical activity including lifting, moving, and hands-on food preparation. The role is primarily indoors within kitchen and food production areas, with exposure to heat, cold, noise, kitchen equipment, and food production machinery. Success in this role requires strong culinary leadership, attention to detail, and the ability to balance hands-on production with supervisory responsibilities.Job ResponsibilitiesKitchen Operations & Production ManagementOversee daily kitchen production operations to ensure timely and high-quality food executionSupervise and actively participate in food preparation alongside culinary staffMonitor food quality, consistency, and presentation across all menu itemsSupport execution of banquet, CMP (Conference Meal Plan), and Garde Manger productionFood Quality, Storage & Inventory ControlEnsure proper handling, rotation, and storage of all food products in refrigeration and dry storageMonitor incoming food product quality and ensure compliance with standardsAssist in managing kitchen inventory and controlling wasteSupport adherence to budgetary and cost control guidelinesLeadership & Team DevelopmentTrain, develop, and support culinary team members to maintain skill levels and performance standardsFoster positive employee relations and a strong team-oriented kitchen cultureSupervise culinary staff and ensure adherence to procedures and standardsMonitor stewarding responsibilities and ensure cleanliness and organization standards are metFood Safety, Sanitation & ComplianceDevelop and maintain sanitation and safety training programs for kitchen staffEnsure compliance with all health, safety, and food handling regulationsMaintain clean, safe, and organized kitchen and food preparation areasDocument incidents, operational updates, and shift activities in kitchen logsOperational Support & CommunicationMaintain clear communication with the Executive Chef regarding production, staffing, and operational needsSupport scheduling and kitchen workflow coordinationAssist in ensuring smooth coordination between culinary departments and other hotel operationsContribute to maintaining efficient and productive kitchen operationsEducation: High school diploma or equivalent required; minimum 3 years of formal culinary training required.Experience: 3–5 years of culinary experience in a hotel or resort required; demonstrated experience in kitchen supervision and production operations required.Skills and Abilities:• Strong culinary knowledge across multiple kitchen disciplines• Ability to lead and supervise kitchen staff in a fast-paced environment• Strong attention to detail and food quality standards• Excellent communication and team leadership skills• Creative, innovative, and assertive leadership style• Strong organizational and multitasking abilities• Basic understanding of budgeting and food cost control• Ability to enforce sanitation and safety standards• Ability to work collaboratively across culinary and hotel departments• Strong problem-solving and decision-making skills under pressureCertifications: A valid California Food Handler Card is required within 30 days of hire.Travel required: No regular travel required.Physical requirements:• Constant standing on hard kitchen floors in a high-temperature, high-noise environment• Frequent walking, pushing/pulling, and use of fine and gross motor skills• Occasional bending, crouching, kneeling, reaching, and balancing• Ability to lift and carry up to 100 lbs. frequently• Ability to work in a physically demanding culinary environment• Exposure to heat, cold, humidity, chemicals, fumes, and kitchen machineryCompensation Disclosure: The posted pay range reflects the actual compensation for this position and is provided in accordance with applicable pay transparency laws. For positions with a fixed rate of pay, the posted range represents the advertised rate for the role.Equal Employment Opportunity: Hotel Clark is an Equal Opportunity Employer. Employment practices are administered in accordance with applicable federal, state, and local laws.Job Description Disclaimer: This job description is intended to describe the general nature and level of work performed. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position. Management reserves the right to revise, modify, add, or remove job duties and responsibilities as business needs dictate.