Sous Chef - Violetto at Alila Napa Valley - Full-Time, Benefits

National Black MBA Association; Napa (CA); On-site; USD 45,000 - 75,000; Full time

Job summary

Join a forward-thinking culinary team as a Sous Chef, where you will oversee kitchen operations and uphold luxury standards. This role is perfect for passionate culinary leaders looking to inspire excellence in a vibrant environment. Collaborate with a dedicated team to create unforgettable dining experiences while ensuring top-notch food quality and safety. With a strong emphasis on career development, this position offers the potential to advance to Executive Sous Chef, making it an exciting opportunity for those eager to grow in the culinary field.

Qualifications

• In-depth skills and knowledge of all kitchen operations.
• Strong leadership and communication skills required.
• Culinary education and/or hotel experience preferred.

Responsibilities

• Oversee daily kitchen operations and ensure food quality.
• Train and mentor kitchen staff in culinary techniques.
• Plan and coordinate special events and holiday functions.

Skills

Leadership

Communication

Culinary Skills

Organization

Customer Service

Education

Culinary Education

On-the-job Training

Tools

General Kitchen Equipment

Computer Software

Job description

At Alila Napa Valley, we deliver unforgettable culinary experiences rooted in the bounty of Northern California. Violetto, our signature restaurant, showcases modern cuisine with local ingredients and a dedication to exceptional hospitality. We are seeking a passionate and driven Sous Chef to join our culinary leadership team.

Position Summary:
The Sous Chef supports the Executive Chef in overseeing all culinary operations at Violetto and Salvia Terrace & Lounge. This leader plays a key role in maintaining Forbes Five-Star and Michelin-caliber standards while leading the kitchen team in daily operations, menu execution, and team development. The ideal candidate is hands-on, quality-driven, and focused on inspiring excellence in both technique and service.

Key Responsibilities:

• Oversee daily kitchen operations, ensuring food quality, consistency, and presentation meet luxury standards.
• Assist with menu planning, development, and seasonal updates based on local availability.
• Train, coach, and mentor kitchen staff in culinary technique, cleanliness, and professionalism.
• Maintain proper inventory, ordering, and food cost controls in partnership with the Executive Chef.
• Ensure compliance with food safety and sanitation guidelines.
• Support collaboration across departments to deliver exceptional guest experiences, including for special events and VIP dining.

Responsibilities include:

• Support senior leadership by developing and assuming basic management responsibilities.
• Act as liaison between all departments within the culinary division and other hotel departments.
• Supervise the preparation and cooking of various food items.
• Develop and implement creative menu items adhering to Hyatt brand standards.
• Plan, coordinate, and implement special events and holiday functions.
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring.
• May manage other key culinary leadership roles including supervisors and less senior Sous Chefs.
• Lead and coach the team to achieve exceptional guest service and employee satisfaction results.
• Monitor food production, ordering, cost, and quality daily.
• Ensure proper safety and sanitation of all kitchen facilities and equipment.

Qualifications:

• In-depth skills and knowledge of all kitchen operations.
• Strong leadership, communication, organization, and relationship skills.
• Experience with training, basic financial management, and customer service.
• Proficient in general computer knowledge.
• A desire to exceed guest expectations in a fast-paced environment.
• Ability to produce consistent quality products in a timely manner.
• Strong training and communication skills.
• Culinary education and/or on-the-job training; hotel experience preferred.
• Geographic and schedule flexibility preferred.

Hyatt develops Sous Chefs to progress into the role of Executive Sous Chef through training in Banquets, Restaurants, and Garde Manger. Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef.

Hyatt Hotels & Resorts is committed to promoting from within. Begin your career as a Sous Chef and potentially advance to an Executive Sous Chef within a few years. 70% of management hires are from within Hyatt, with 89% of the Managing Committee promoted internally. Take the next step in your career with us!