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 plan with matching

Paid holidays

short term disability

long term disability

Referral bonuses

flexible spending accounts

Job Description

Archer Hotel Napa is a distinctive boutique hotel located in the heart of downtown Napa, renowned for offering an indulgent experience to guests through its 183 luxurious rooms and suites, many of which feature private balconies. The hotel boasts a range of amenities that include the vibrant Sky & Vine Rooftop Bar, Water Deck, Rooftop Spa, Fitness Studio, and over 22,000 square feet of versatile indoor and outdoor event spaces. Archer Hotel Napa is recognized as a AAA Four Diamond and Forbes Travel Guide Recommended property, reflecting its commitment to thoughtful service and local cultural discoveries. The hotel consistently earns top rankings on trusted review sites, highlighting its reputation for exceptional hospitality and guest satisfaction. Positioned in the dynamic Napa Valley region, the hotel draws visitors who appreciate luxury, fine dining, and sophisticated leisure facilities, creating a welcoming and upscale environment for all guests.

Archer Hotel Napa is currently seeking a skilled Sous Chef to join its passionate culinary team. This role is integral to maintaining the hotel's high standards for culinary excellence, elevated hospitality, and creative cuisine. The Sous Chef supports daily kitchen operations and team development while ensuring food quality and banquet execution meet the hotel’s exceptional standards. This leadership position requires managing a high-volume and fast-paced kitchen environment, overseeing food preparation based on standardized recipes, and supporting the Executive Chef or Chef de Cuisine and Director of Food & Beverage in achieving culinary goals. Besides leading and motivating kitchen staff, the Sous Chef plays a critical role in inventory management, quality control, scheduling, and compliance with sanitation and health regulations. The ideal candidate will align with the company’s strong family culture and Midwestern hospitality values, promoting teamwork and outstanding guest service. As a full-time position, the role offers a competitive salary range of $70,304 to $71,000 annually, plus bonus eligibility. This enthusiastic leader will help create memorable experiences for guests by upholding Archer Hotel Napa’s reputation as a premier lifestyle hotel, where culinary innovation and hospitality excellence converge.

Job Requirements

High school diploma or equivalent
at least six months related experience in restaurant or service industry
ability to exert up to 60 pounds of force occasionally
ability to stand for an entire shift or extended time
able to reach overhead, use both hands, lean over, stoop, and kneel
excellent communication skills
ability to follow directions, guidelines, and work objectives
eager to be part of a great work culture and team
willingness to adapt quickly to change
commitment to teamwork and family mindset
punctual and dependable

Job Qualifications

Culinary arts degree or equivalent experience
prior experience in a high-volume kitchen setting
leadership experience in culinary operations
knowledge of food safety and sanitation regulations
ability to manage and motivate a diverse team
strong communication and organizational skills
proficiency in inventory control and cost management
familiarity with banquet and event food service
commitment to quality and hospitality excellence

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 that 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