Sous Chef

Priority Dispatch Corp.; Los Angeles (CA); On-site; USD 65,000 - 90,000; Full time

Job summary

Hotel Clark in Los Angeles is seeking a skilled Sous Chef to support the Executive Chef in daily kitchen operations, supervise culinary staff, monitor production, and ensure consistency in flavor, quality, and presentation across all outlets.

The role is fast paced and high volume, demanding hands‑on cooking, proactive leadership, meticulous attention to food safety, sanitation, inventory control, and budget adherence.

Qualifications

• High school diploma or equivalent required.
• 3–5 years of formal culinary training or relevant certification preferred.
• Experience supervising kitchen staff in a hotel or resort setting is expected.

Responsibilities

• Oversee daily kitchen production and ensure timely, high-quality food execution.
• Supervise culinary staff and participate in food preparation as needed.
• Monitor food quality, storage, inventory, and waste; enforce cost controls.
• Lead sanitation and safety training and ensure compliance with health regulations.
• Coordinate with other departments to ensure smooth kitchen workflows.
• Document shift activities and maintain kitchen logs.

Skills

Culinary leadership

Food quality

Team supervision

Food safety

Budgeting basics

Education

High school diploma or equivalent

Formal culinary training (3+ years)

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 disciplinesAbility to lead and supervise kitchen staff in a fast-paced environmentStrong attention to detail and food quality standardsExcellent communication and team leadership skillsCreative, innovative, and assertive leadership styleStrong organizational and multitasking abilitiesBasic understanding of budgeting and food cost controlAbility to enforce sanitation and safety standardsAbility to work collaboratively across culinary and hotel departmentsStrong 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 environmentFrequent walking, pushing/pulling, and use of fine and gross motor skillsOccasional bending, crouching, kneeling, reaching, and balancingAbility to lift and carry up to 100 lbs. frequentlyAbility to work in a physically demanding culinary environmentExposure 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.