Sous Chef - Hotel Katerina

Oxford Suites & Hotels; Chico (CA); On-site; USD 72,000 - 76,000; Full time

Benefits offered by this job

Competitive pay and performance-based

Medical, dental, and vision coverage

401(k) with profit sharing

Generous paid time off

Exclusive discounts at our properties

Ongoing training, leadership dev and成长

Job summary

Oxford Collection of Hotels in Chico, CA is seeking a skilled Sous Chef to support the Executive Chef and lead daily kitchen operations in a fast-paced, guest-focused environment.

You will oversee food preparation, contribute to menu development, manage portions and costs, mentor kitchen staff, and maintain strict hygiene and safety standards while delivering exceptional guests experiences across Oxford properties.

Qualifications

• High school diploma or GED required.
• Minimum 3–5 years progressive culinary experience including leadership.
• Hospitality/hotel experience preferred.

Responsibilities

• Oversee and participate in daily kitchen operations to ensure efficiency and quality.
• Plan, prepare, and execute food service while controlling portions and costs.
• Assist with menu development and seasonal adaptations.
• Monitor inventory and waste; ensure FIFO and proper storage.
• Train and mentor kitchen staff on recipes and hygiene procedures.
• Support events and catering with precise, luxury guest experience.
• Maintain kitchen equipment and report issues promptly.
• Enforce food safety and sanitation standards.

Skills

Decision-Making

Detail Orientation

Culinary Excellence

Organizing skills

Professional Appearance

Results Focused

Stress Management

Team Orientation

Time Management

Education

High School Diploma or GED

3–5 years progressive culinary experience

Hospitality/hotel work experience

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

CIC - Salaried & Admin Regular Full Time CIC, Chico, CA, US

28 days ago Requisition ID: 5613

Salary Range: $72,384.00 To $75,500.00 Annually

At Oxford Collection of Hotels, we don’t just provide jobs—we cultivate careers in a culture that values innovation, teamwork, and personal growth. As a rapidly growing and progressive hospitality company, we recognize that our employees are the key to our success. We foster a supportive, inclusive, and dynamic work environment where every team member is empowered to excel.

We’re looking for passionate, guest-focused individuals to join our team! Whether you’re starting your hospitality career or bringing years of experience, if you thrive in a fast-paced, people-first environment, we’d love to meet you.

What We Offer:

• Competitive pay and performance-based incentives
• Medical, dental, and vision coverage for peace of mind
• 401(k) with profit sharing to invest in your future
• Generous paid time off so you can recharge
• Exclusive discounts at our properties—because you deserve great getaways, too!
• Ongoing training, leadership development, and career growth opportunities

POSITION SUMMARY:

The Sous Chef at one of Oxford’s hotels is responsible for assisting the Executive Chef. This includes overseeing food preparation, ensuring consistent quality and presentation, maintaining kitchen hygiene standards, assisting in managing kitchen staff, and helping develop menus that reflect culinary excellence and guest satisfaction . The Sous Chef plays a key role in striving to meet and exceed exceptional service standards delivering high-quality service and amenities with strong attention to detail, ensuring excellence in every guest interaction, and consistently exceeding expectations.

ESSENTIAL DUTIES & RESPONSIBILITIES:

All duties and responsibilities of this position are to be performed with exceptional caring and genuine guest service upholding the Oxford Collection of hotels standards and culture at all times.

Food Preparation (70%):

• Oversee and actively participate in daily kitchen operations, participating in and ensuring food preparation is efficient, organized, and meets quality standards
• Plan, prepare, and execute food service, maintaining consistency in flavor, texture, presentation, portion control, and quality across all dishes ensuring a consistent exceptional experience
• Assist with menu development, costing, and implementation, incorporating seasonal ingredients and guest preferences while maintaining cost control
• Monitor and maintain inventory levels, assisting with ordering, receiving, and proper storage of food and supplies while minimizing waste
• Ensure proper food handling, labeling, and rotation, following FIFO (First In, First Out) principles to maintain freshness and prevent spoilage
• Enforce strict food safety and sanitation standards, ensuring compliance with all health regulations while maintaining a clean and organized workspace
• Train and mentor kitchen staff, reinforcing proper preparation techniques, equipment usage, food handling procedures, and sanitation protocols
• Support banquet and catering events, assisting with preparation, service execution, and event-specific menu adjustments maintaining a seamlessly luxury experience for guests
• Monitor and maintain kitchen equipment, promptly reporting malfunctions to prevent service disruptions
• Implement company initiatives and train staff on SOPs (Standard Operating Procedures), recipes, and shift checklists to ensure operational efficiency and compliance

Perform all tasks in compliance with federal, state, local, food safety and sanitation requirements and Oxford Collection of hotels safety standards and security procedures. Be knowledgeable about and able to respond to emergency situations. Report any maintenance repairs needed immediately to their supervisor or General Manager.

Leadership & Supervision (20%):

• Serve as a role model for Kitchen staff and other employees and provide hands‑on leadership
• Hold and participate in pre‑shift meetings to ensure that special requests including VIP Guests needs are communicated daily
• Handle guest complaints, requests, and concerns with professionalism and discretion, using the Oxford Collection guest recovery process
• Support special events, banquets, and high‑volume service periods with precision and excellence
• Ensure that all state, federal and local food and safety guidelines are being followed
• Supervise and evaluate the performance of Kitchen staff, providing training & guidance
• Evaluate and provide performance evaluations and make recommendations on performance and discipline
• Proactively present solutions to the management team for resolving problems and conflict
• Assist in recruiting, training, scheduling and daily staff supervision
• Manage time and attendance records, including scheduling, ensuring compliance with company policies, scheduled breaks and overtime regulations, and addressing any discrepancies in a timely manner
• Encourage and build mutual trust, respect, and cooperation among team members
• Attend daily and weekly staff meetings in the Chef’s absence

Guest Relations (5%):

• Interact with front of the house employees as to changes and guest requests and service related information
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests
• Maintain integrity, confidentiality, and sensitivity when working with both internal and external guest exchanges

Other (5%):

• Communicate effectively with all hotel staff to ensure smooth delivery of services
• Complete a daily activity log with pertinent shift information for co-workers and leadership team
• Coordinate with front desk, maintenance staff, Chef F&B Manager and General Manager on things requiring attention
• Adhere to attendance policies and maintain regular availability for scheduled shifts
• Other Hotel related duties as assigned

Additional tasks may be assigned, modified or changed as no employee has any inherent right to any particular job or authority.

CORE SKILLS AND VALUES

• Decision-Making - Capably makes Decisions in a timely manner
• Detail Orientation and Accuracy - Accurate and methodical with details and/or numbers
• Elevated Culinary Skills at a level equivalent to or better than Upscale Dining Segment
• Organizing skills- Plans and executes plan for events, tasks or processes efficiently
• Professional Appearance - Presents a professional and polished look
• Results Focused - Consistently delivers excellent results
• Stress Management - Exhibits self-awareness and self-control in pressure situations
• Team Orientation - Works cooperatively with others, assisting voluntarily
• Time Management - Capable of managing and prioritizing both everyday responsibilities and broad level long-term objectives

PREFFERED EDUCATION & EXPERIENCE

• High School Diploma or GED required
• Minimum 3–5 years of progressive culinary experience, including at least 1 year in a leadership role within a fine dining or upscale hotel environment
• Hospitality / hotel work experience preferred

JOB REQUIREMENTS

• Food handler’s license and liquor server permits as required by state law (or ability to obtain)
• Proof of eligibility to work in the United States
• Reliable transportation to and from work
• Ability to work a flexible schedule including evening, weekends and holidays
• Reliable and consistent attendance

PHYSICAL REQUIREMENTS

• Must be able to perform simple grasping, fine manipulation, and repetitive hand and arm movements frequently
• Must be able to stand for extended periods of time
• Must be able to list 50 pounds occasionally and often exert up to 20 pounds of force to push, pull, carry, lift or otherwise move objects
• Must be able to bend, squat, crawl, kneel, push, pull, and walk on uneven surfaces on an occasional basis
• While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat)
• Must be able to climb stairs both inside and outside in a variety of weather conditions

Oxford Collection of hotels is proud to be an Equal Employment Opportunity employer. We are committed to providing an environment of mutual respect where equal employment opportunities are available to all candidates and employees. We respect and seek to empower each individual and support the diverse cultures, perspectives, skills, and experiences within our workforce.

All offers are contingent onpre-employment screening.