Sous Chef

Millennium Hotels and Resorts; Sunnyvale (CA); On-site; USD 90,000 - 95,000; Full time

Job summary

M Social Sunnyvale, part of Millennium Hotels & Resorts, is seeking a Sous Chef to lead culinary operations across restaurant, banquet, catering, and room service. You will work under the Executive Chef to ensure exceptional food quality, brand standards, and operational efficiency during assigned shifts.

You will mentor the culinary team, oversee breakfast through dinner services, and drive a culture of excellence in a fast-paced, guest‑centric environment.

Responsibilities

• Lead kitchen operations during assigned AM or PM shifts.
• Supervise food preparation, cooking, plating, and presentation for restaurant, banquet, catering, and in-room dining services.
• Ensure recipes, portion standards, and presentation guidelines are consistently followed.
• Coordinate food production to meet service demands efficiently.
• Assist with menu execution, seasonal offerings, and special event preparation.

Job description

Join the Team at M Social Sunnyvale

Hotel Name: M Social Sunnyvale

Location: Onsite - Sunnyvale, CA

Salary Range: $90,000.00 - $95,000.00

At M Social Sunnyvale, we don't just welcome guests—we create moments, spark connections, and bring energy to every interaction. Designed for the young at heart, M Social delivers a bold and vibrant hospitality experience.

About M Social Sunnyvale

As the first ground-up M Social in the U.S., this innovative property features 263 rooms, a dynamic courtyard, and the signature Beast & Butterflies social hub. Located in Silicon Valley, the hotel blends technology, design, and social connectivity to create a unique guest experience.

As part of Millennium Hotels & Resorts, a global hospitality leader with over 145 hotels across key destinations worldwide, our hotel is backed by a legacy of quality, consistency, and service excellence—driven by a passion for hospitality, an entrepreneurial spirit, innovation, and a progressive, solutions-oriented approach.

At Millennium, we are guided by our core values:

• Passion for Hospitality - Delivering meaningful and memorable guest experiences
• Entrepreneurial - Taking ownership and acting with agility
• Innovation & Progressive - Continuously improving how we operate and serve
• Solutions & Results Oriented - Staying adaptable and focused on results

These values shape how we work, how we lead, and how we create exceptional experiences for our guests and our teams.

About The Role

As our Sous Chef, you will support the Executive Chef by leading culinary operations during assigned morning or evening shifts. You will oversee restaurant, banquet, catering, and room service production while ensuring exceptional food quality, operational efficiency, and adherence to brand standards.

Whether leading breakfast and lunch service or dinner and evening banquet operations, you will provide hands‑on leadership, mentor the culinary team, and ensure every dish reflects the creativity and excellence that define M Social Sunnyvale.

Your Impact - Shift Culinary Leadership

You will oversee daily kitchen operations during your assigned shift, ensuring smooth execution, exceptional food quality, and a collaborative work environment. Your leadership will help deliver memorable dining experiences while maintaining operational excellence and supporting the growth of the culinary team.

What You'll Be Doing

Culinary Operations

• Lead kitchen operations during assigned AM or PM shifts
• Supervise food preparation, cooking, plating, and presentation for restaurant, banquet, catering, and in-room dining services
• Ensure recipes, portion standards, and presentation guidelines are consistently followed
• Coordinate food production to meet service demands efficiently
• Assist with menu execution, seasonal offerings, and special event preparation

Team Leadership

• Supervise, coach, and develop cooks and kitchen staff during assigned shifts
• Conduct daily shift briefings and communicate operational priorities
• Promote teamwork, accountability, and a positive kitchen culture
• Support onboarding and training of new culinary employees
• Assume leadership responsibilities in the absence of the Executive Chef

Food Quality & Guest Experience

• Ensure all menu items meet quality, consistency, and presentation standards
• Monitor ticket times and kitchen workflow to deliver timely service
• Address food quality concerns immediately and implement corrective actions
• Collaborate with Food & Beverage leadership to enhance the overall guest dining experience

Kitchen Management

• Monitor inventory levels and communicate purchasing needs
• Assist with receiving, storing, rotating, and organizing food products"