Sous Chef

Dorchester Collection; Los Angeles (CA); On-site; USD 81,000 - 84,000; Full time

Benefits offered by this job

Pension/401k Plan

Paid Time Off

Free Meals on Duty

Complimentary hotel stays

Job summary

Dorchester Collection is seeking a Sous Chef for Hotel Bel-Air in Los Angeles. This role involves supervising the culinary team, managing kitchen inventory, and ensuring a high standard of food production.

The position offers an annual salary between $81,000 and $84,000, along with perks including a pension plan and complimentary stays at Dorchester Collection hotels. Ideal candidates will possess unique personality traits and excellent communication skills.

Qualifications

• Unique personality and passion for the role and team.
• Excellent communication skills.
• Culinary experience preferred but not required.

Responsibilities

• Supervise the culinary team and manage kitchen inventory.
• Plan and develop menus to meet special guest requests.
• Ensure kitchen operates under health and safety codes.

Skills

Detail-oriented

Relationship-building

Customer service

Fluent English

Job description

Sous Chef

What you'll get

As a Sous Chef at Hotel Bel-Air, here are just some of the great benefits you will receive:

• Pension/401k Plan
• Sick Time
• Paid Time Off
• Free Meals on Duty
• Uniform provided with complimentary laundry included
• Exclusive Access to a discount platform featuring 1000s of retailers
• Complimentary stays with breakfast included in all Dorchester Collection hotels – stay once a year at each hotel!

50% off at restaurants within all of our Dorchester Collection hotels

As a Sous Chef at Hotel Bel-Air you will be compensated a yearly salary between the range of $81,000 and $84,000.

Responsibilities

• Supervise and support the culinary team; track kitchen inventory, place orders, monitor equipment maintenance, and ensure the kitchen operates alongside state and federal health and safety codes. This includes food production, preparation, plating and garnishing to ensure guests receive the best experience.
• Cook and cover any service and be flexible to the operation schedule.
• Act as the artist of the hotel, delegating main kitchen line management and technical food production under the direction of the Executive Chef.
• Live the hotel’s values of Passion, Personality, Respect, Working Together, and Creativity, bringing them to life and continuing to create our legacy.
• Plan and develop menus and recipes to meet special guest requests, ensuring correct preparation and presentation while minimizing waste and acknowledging dietary restrictions and special occasions.
• Identify and report kitchen imperfections or blemishes, working with other positions to correct them.
• Perform physical tasks such as bending, stooping, squatting, lifting up to 50 lbs, and standing for the majority of the workday; lifting, cutting and other kitchen tasks may vary from day to day.
• Work varying schedules, including weekends and holidays, to accommodate hotel operations.

Qualifications

• Unique personality and passion for the role and team.
• Detail‑oriented, with strong relationship‑building and teamwork skills.
• Excellent communication skills and a strong customer‑service ethic.
• Fluency in English as the primary language used in the hotel.
• Previous hotel and/or culinary experience is preferred but not required.

Location

USA

EOE: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, age, sexual orientation, gender identity, disability or veteran status. We are an equal opportunity employer with a commitment to diversity.

ADA: The employer will make reasonable accommodations in compliance with the Americans with Disabilities Act.

Reference

2026-6325