Sous Chef

Vacaville, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,304.00 - $71,000.00

Work Schedule

Standard Hours

Benefits

PTO

Hotel and restaurant discounts

Health Insurance

Vision Insurance

Dental Insurance

401k with matching contributions

Paid holidays

short term disability

long term disability

Referral bonuses

flexible spending accounts

Job Description

Archer Hotel Napa is a distinctive boutique hotel nestled in downtown Napa, renowned for providing guests with an indulgent and luxurious experience. With 183 elegantly designed rooms and suites, many of which feature private balconies, the hotel encapsulates refined comfort amidst the vibrant wine country setting. Visitors and guests benefit from a variety of upscale amenities including the highly regarded Sky & Vine Rooftop Bar, Water Deck, Rooftop Spa, and a fully equipped Fitness Studio. Additionally, spanning over 22,000 square feet, the hotel offers versatile indoor and outdoor event spaces suitable for a range of occasions. As a AAA Four Diamond and Forbes Travel Guide Recommended property, Archer Hotel Napa is committed to delivering thoughtfully curated experiences and local discoveries, which consistently earn it top rankings on trusted review platforms.

The establishment operates under LodgeWorks, a privately held hotel development and management company distinguished by its portfolio that includes prestigious brands such as Hyatt Place, Hyatt House, Aloft, Hilton Garden Inn, and Hampton Inn alongside its own award-winning Archer Hotel boutique collection. Originating from a Midwestern hospitality foundation in Wichita, Kansas, LodgeWorks has developed a strong family-oriented culture spanning its 18 hotels and over 950 employees nationwide. LodgeWorks is an industry innovator focused not only on operational excellence but on fostering a culture where hospitality defines how employees interact with guests, clients, and one another.

The position being offered is that of a Sous Chef at Archer Hotel Napa. This role is an integral leadership position within the hotel’s culinary team, delivering hands-on management of daily kitchen operations in a high-volume environment. The Sous Chef will work directly with the Executive Chef, Chef de Cuisine, and Director of Food & Beverage to maintain the hotel’s exceptional food quality standards, supervise food preparation, and uphold banquet execution. This leadership role balances culinary creativity with rigorous adherence to standardized recipes and operational policies. More than just managing a kitchen, this role cultivates team morale, drives the development and motivation of culinary staff, and ensures smooth execution of event and dining services. The salary range for this position is $70,304 to $71,000 annually, supplemented with bonus eligibility. The Sous Chef plays a pivotal role in promoting an innovative and guest-focused culture, leading by example, maintaining impeccable sanitation and safety standards, and optimizing food usage to minimize waste—ultimately contributing to memorable dining experiences that uphold the Archer Hotel Napa’s prestigious reputation.

Job Requirements

High school diploma or equivalent
minimum six months related experience in restaurant or a service industry preferred
ability to stand for extended periods and perform physical tasks such as lifting up to 60 pounds
excellent communication skills
customer-focused attitude
ability to work flexible hours including nights, weekends, and holidays
strong team player mindset
commitment to promoting a positive work culture and hospitality
willingness to follow directions and adhere to policies and procedures

Job Qualifications

High school diploma or equivalent
previous experience in a high-volume kitchen environment
strong leadership and team management skills
excellent written and verbal communication abilities
knowledge of food safety and sanitation regulations
proficiency in inventory control and recipe adherence
ability to work in a fast-paced environment
flexibility with work hours including evenings, weekends and holidays
culinary degree or formal culinary training preferred but not required

Job Duties

Supervise activities of assigned staff, communicate goals, and assign/schedule work
communicate and enforce policies and procedures
oversee methods of preparation, portion sizes, and timeliness of food preparation
control food usage to minimize waste
inspect the cleanliness of the line floor and all kitchen stations
maintain and strictly abide by proper storage procedures and state sanitation and health regulations
ensure the department and each station is properly staffed for each meal period
support senior leadership by developing and assuming key management responsibilities
ensure the completion of all opening and closing procedures by BOH employees
review the following days menus
review inventory and purchase food and supplies as needed
maintain inventory control procedures
assist in determining the minimum and maximum stocks of all food, material and equipment
assist in cooking and food preparation as required
understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef/Chef de Cuisine and Director of Food & Beverage
ensure all products are received in correct unit, count and condition
ensure deliveries are performed in accordance with restaurant and hotel policies and procedures
responsible for end of month inventory
promote teamwork and quality service through daily communication and coordination with other departments
report to work punctually and assist in the event of an emergency
lead and coach the team towards achieving exceptional guest service and employee satisfaction results
oversee all quality control of recipes and adherence to all recipes
prepare daily work assignments and delegate to staff
assist in scheduling and payroll monitoring
assist in any other task or duties as requested by management