Sous Chef

The Sous Chef role supports daily kitchen operations at The Mission Inn Hotel & Spa in Riverside, California, part of Pyramid Global Hospitality. This position focuses on supervising culinary staff, maintaining exceptional food quality and presentation, and ensuring guest satisfaction across hotel outlets in a luxury setting.

Responsibilities

• Lead and assist in all kitchen activities, including banquet preparation, restaurant service, room service, Garde Manger, and special events.
• Mentor, train, and develop culinary team members to uphold luxury hospitality standards.
• Ensure dishes are prepared and plated according to established recipes, quality benchmarks, and presentation guidelines.
• Collaborate with the Executive Chef and culinary leadership on menu planning, seasonal offerings, and recipe development.
• Monitor steward responsibilities to maintain high cleanliness, sanitation, and food safety in line with local health regulations.
• Oversee inventory levels, purchasing, product rotation, and storage procedures to minimize waste and control costs.
• Support scheduling, staffing, and labor management to sustain operational efficiency.
• Inspect incoming food products to verify quality expectations.
• Conduct line checks and supervise service execution to ensure consistency and timely delivery during high-volume periods.
• Coordinate with stewarding, purchasing, front of house, and other departments to support cost-effective, seamless operations within the annual budget.
• Address guest concerns and dietary requests with professionalism and attention to detail.
• Inspect refrigeration and dry storage for proper handling and rotation.
• Document and communicate evening operational activities in the department logbook accurately.

Requirements

• Three or more years of Sous Chef or similar culinary leadership experience in a luxury hotel, upscale resort, conference center, or high-volume environment.
• Experience supervising a staff of 15 or more employees.
• Proficiency with scheduling, inventory, and hotel management systems.
• Knowledge of hotel culinary departments.
• Creative, innovative, and assertive personality with strong communication and collaboration skills.
• Ability to manage large teams in a fast-paced, high-volume setting.
• Advanced time management and multitasking abilities.
• Understanding of food quality, presentation standards, and menu execution.
• Foundational knowledge of basic accounting, cost control, and inventory management.
• Attention to detail and strong organizational skills.
• Knowledge of food safety, sanitation, and HACCP standards.
• Passion for culinary excellence and delivering exceptional guest experiences.

Location

Riverside, California, United States of America (onsite)

Job Type

Full time

Category

Food & Beverage

Job ID

R0061917

Compensation

USD 72,000 - 78,000 per year