Sous Chef

Sunnyvale, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $78,748.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

performance bonuses

Training opportunities

Job Description

Rosewood Sand Hill is a prestigious luxury hotel located in Menlo Park, California, nestled amidst 16 acres of pristine property in the heart of Silicon Valley. Opened in 2009, this five-star rated establishment offers an exquisite retreat designed for Bay Area executives, entrepreneurs, local residents, and visitors seeking a premium hospitality experience. The hotel features historic California ranch-style architecture that harmonizes with fragrant gardens and breathtaking views of the Santa Cruz Mountains, creating an inviting and serene atmosphere that appeals to a diverse range of guests. With 121 elegantly appointed guest rooms, Rosewood Sand Hill provides an ideal setting for relaxation and rejuvenation, complemented by resort-like amenities and exceptional service. Guests can enjoy world-class facilities such as Sense, A Rosewood Spa®, which offers a broad range of wellness treatments, or savor culinary excellence at Madera Restaurant, known for its use of the freshest local ingredients. Whether guests seek a tranquil escape or a vibrant dining and social experience, Rosewood Sand Hill caters to all preferences with sophistication and style.

The role available at Rosewood Sand Hill is a full-time, permanent position within the Food & Beverage - Culinary department. The successful candidate will be responsible for managing all aspects of the kitchen operations and personnel. This includes overseeing the preparation and quality of all menu items, ensuring proper food handling and storage in compliance with established standards, and coordinating food purchases. The position demands a commitment to maintaining approved food and labor costs while fostering a productive and positive working environment. Key duties include reviewing daily banquet activities, managing staff schedules and performance, maintaining strict adherence to health and safety regulations, and collaborating closely with other kitchen and hotel management personnel to deliver an exceptional dining experience. The candidate will also assist in menu development, conduct staff training, and ensure the kitchen operates efficiently and effectively. This role offers a competitive salary range of $70,000 to $78,748 annually, with eligibility for bonuses based on individual experience and performance. Rosewood Sand Hill is committed to equal employment opportunities and values diversity, ensuring a welcoming workplace for all employees regardless of background or identity. This position is ideal for a culinary professional with at least two years of experience in a luxury 4- or 5-star hotel or restaurant environment, who possesses strong leadership skills and a keen eye for detail in the fast-paced culinary industry.

Job Requirements

High school diploma or equivalent
Minimum two years experience in a similar role within a 4 or 5 star hotel or restaurant
Culinary training certificate
Ability to perform physical work including lifting up to 65 pounds
Valid California Food Handler Card
Strong communication skills in English
Ability to work 8-12 hour shifts, 5-7 days per week
Capacity to maintain confidentiality of guest and hotel information
Knowledge of health and safety regulations
Ability to follow directions thoroughly
Ability to work under minimal supervision
Ability to stay calm and resolve problems effectively

Job Qualifications

Minimum two years experience in a similar capacity for a 4 or 5 star hotel or restaurant
High school diploma and culinary training certificate
Ability to enforce hotel standards, policies and procedures
Ability to prioritize, organize and delegate work assignments
Ability to direct kitchen staff performance and provide corrective feedback
Ability to motivate kitchen staff and maintain teamwork
Ability to promote positive relations with other departments
Ability to assess and provide staff training
Ability to work well under pressure to meet production schedules
Ability to maintain good coordination
Ability to handle physical tasks such as transporting goods and equipment
Ability to work long shifts in noisy and confined conditions
Knowledge of products and food ingredients
Ability to use senses to ensure quality standards
Ability to distinguish dates
Ability to operate and maintain kitchen equipment
Ability to plan and develop menus and recipes
Ability to work independently
Ability to ensure kitchen security
Required to speak, read and write English, fluency in other languages preferred

Job Duties

Maintain complete knowledge of and comply with all departmental policies, service procedures and standards
Ensure that standards are maintained at a superior level on a daily basis
Review the daily banquet activities including house count, forecasted covers for banquets, hotel food and beverage activities, purchases, daily banquet event order meetings, appointments, VIPs and special guests
Maintain staff compliance with all departmental and hotel policies and procedures
Establish day’s priorities and assign production and prep tasks to staff
Review daily function sheets and communicate changes for the next 7 days
Meet with Banquet Chef or Executive Sous Chef to review schedules, assignments and business levels
Communicate changes throughout shifts and delegate tasks as necessary
Take physical inventory of specified food items
Place daily produce, meat and seafood orders
Ensure correct receiving, storing and quality of supplies
Coordinate with Chief Steward on equipment, banquet assistance, cleaning schedules and safety
Monitor staff attendance, document absences and coordinate breaks
Inspect staff grooming and uniforms
Ensure completion of opening and closing duties
Maintain stocked kitchen work areas
Ensure recipe cards and guides are current and posted
Supervise preparation of menu items following recipes and guidelines
Monitor staff performance and adherence to procedures
Assist on the line during service
Manage inventory shortages proactively
Observe guest reactions and confer with staff for satisfaction
Promote positive guest relations
Stay informed about hotel services and local attractions for guest inquiries
Conduct frequent kitchen walkthroughs and direct corrective actions
Maintain cleanliness of kitchen stations
Enforce health and sanitation regulations
Maintain proper storage procedures
Train staff in use of kitchen machinery and safety
Manage maintenance work orders and urgent repairs
Assist in menu development and food tastings
Oversee employee cafeteria organization and food preparation
Review sales and food costs daily
Minimize waste and control food and labor costs
Ensure efficient use of excess items
Foster a cooperative work climate
Conduct staff training and performance evaluations
Handle disciplinary matters
Exhibit courteous and friendly manner with guests and employees
Perform all other related duties as required