Sous Chef

Millennium Hotels and Resorts; Sunnyvale (CA); In loco; USD 80.000 - 85.000; Tempo pieno

Descrizione del lavoro

Millennium Hotels & Resorts’ M Social Sunnyvale property is seeking a Sous Chef to lead culinary operations, supporting the Executive Chef across AM/PM shifts for restaurant, banquet, catering, and room-service production.

You will mentor the culinary team, ensure exceptional food quality, and uphold brand standards while driving efficiency and guest satisfaction in a high-volume setting.

Competenze

• Previous experience supervising culinary teams.
• HACCP and food safety knowledge.
• Ability to work during morning and/or evening shifts.
• Strong leadership and communication skills.

Mansioni

• Oversee kitchen operations during assigned AM or PM shifts, supervising cooks and ensuring consistent quality.
• Lead food preparation, cooking, plating, and presentation for restaurant, banquet, catering, and in-room dining services.
• Enforce portion standards, recipes, and presentation guidelines across all service areas.
• Monitor inventory, assist with ordering, and control food costs while minimizing waste.
• Provide training and mentoring to culinary staff, supporting onboarding and career growth.
• Ensure compliance with HACCP, sanitation, and local health regulations; maintain a safe, efficient work environment.

Conoscenze

Team leadership

Food safety

Kitchen management

Culinary operations

Descrizione del lavoro

Hotel Name: M Social Sunnyvale Location: Onsite - Sunnyvale, CA Salary Range: $80,000.00 - $85,000.00

Join the Team at M Social Sunnyvale

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.

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 Help manage food costs by minimizing waste and controlling portions Ensure kitchen equipment is maintained and operating properly
• Safety & Compliance Maintain compliance with HACCP, food safety, sanitation, and local health regulations Ensure proper food handling, labeling, storage, and temperature controls Promote a safe work environment and proper use of kitchen equipment Complete required sanitation logs and operational documentation
• Financial & Operational Support Assist with labor scheduling and productivity during assigned shifts Monitor food cost and operational efficiency Support inventory counts and cost‑control initiatives Recommend operational improvements to increase efficiency and guest satisfaction
• Passion for hospitality and culinary excellence Strong leadership and communication skills Ability to thrive in a fast‑paced, high‑volume kitchen Excellent organizational and multitasking abilities Strong attention to detail and commitment to quality Flexibility to work morning, evening, weekend, holiday, and rotating shifts
• Leadership Requirements Previous experience supervising culinary teams Ability to coach, motivate, and develop employees Strong decision‑making and problem‑solving skills Ability to lead calmly and effectively during busy service periods Commitment to fostering a collaborative and