Sous Chef

Los Angeles, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

flexible scheduling

Job Description

The Culver Hotel is a distinguished and historic establishment located in the vibrant heart of Downtown Culver City, Los Angeles. Founded in 1924, this National Landmark seamlessly blends classic elegance with contemporary style, enriched by European ambiance and artful design. The hotel is more than just a lodging destination; it is a cultural hub where history, luxury, and community converge. Guests can enjoy a unique experience whether dining at The Culver Hotel Restaurant, attending live music events, hosting exquisite gatherings, or staying in one of the hotel’s vintage-inspired rooms. The Culver Hotel prides itself on delivering unparalleled hospitality and creating memorable moments for its diverse clientele. As part of Proper Hospitality, the hotel operates with a philosophy centered on excellence, resourcefulness, and style, following what they call the Pillars of Proper: Care Proper, Achieve Proper, and Present Proper. This commitment to quality and authenticity has positioned the Culver Hotel as a centerpiece of luxury and tradition in the Culver City neighborhood.

The position of Sous Chef at the Culver Hotel is a critical leadership role within the hotel's vibrant restaurant operation. As the right hand to the Executive Sous Chef, the Sous Chef supports the daily kitchen management, ensuring that every dish meets the highest standards of quality, presentation, and taste. This role requires supervising line cooks, prep cooks, and other kitchen personnel, while managing the efficient flow of kitchen operations, especially during peak hours. The Sous Chef is actively involved in overseeing food preparation in adherence to recipe specifications and food safety protocols. Beyond the execution of day-to-day tasks, the role involves contributing to menu creation, adapting recipes according to seasonal ingredients and customer preferences, and ensuring consistent food quality to enhance the guest dining experience.

In addition to kitchen operations, the Sous Chef plays a vital part in staff development and team leadership, including training new employees, providing performance feedback, and enforcing hygiene and safety standards. The role demands excellent organizational skills to maintain a clean, orderly kitchen environment, as well as proficiency in inventory management, food cost control, and scheduling to balance labor costs with operational needs. Flexibility and resilience are essential, as the position requires working in a high-pressure, fast-paced kitchen environment with the ability to lift heavy items and stand for extended periods. The successful candidate will embody professionalism and leadership, stepping into the Executive Sous Chef’s role when required.

Joining the Culver Hotel means becoming part of Proper Hospitality’s diverse and passionate team, dedicated to upholding a tradition of proper service and innovation. The company values dedication, enthusiasm, innovation, and leadership, encouraging all employees to bring a self-starter attitude and a commitment to making an impact. Proper Hospitality is an equal opportunity employer, fostering an inclusive workplace that embraces diversity and equal opportunity for all. If you are a skilled culinary professional looking for a dynamic, rewarding role in a prestigious historic hotel known for its community spirit and culinary excellence, the Sous Chef position at the Culver Hotel offers a unique and fulfilling career opportunity.

Job Requirements

Culinary degree or equivalent professional training
Minimum 3 years of experience in culinary leadership
At least 1-2 years as a Sous Chef or similar role
Experience in high-volume kitchen operations
Knowledge of food safety and hygiene standards
Ability to manage kitchen staff effectively
Strong culinary skills and knowledge
Ability to handle high-pressure situations
Excellent communication and organizational skills
Ability to lift up to 50lbs
Flexibility to work evenings, weekends, and holidays
Ability to work in hot and noisy conditions

Job Qualifications

Culinary degree or equivalent professional training and experience
3+ years of experience in culinary leadership or supervisory role
Proven experience in high-volume kitchen operations
Strong understanding of food safety practices
Experience managing kitchen staff in fast-paced environments
Strong culinary expertise and knowledge of cooking techniques
Excellent leadership and team management skills
Strong communication skills
Exceptional organizational skills
Proficiency in inventory management and food cost control
Ability to adapt to menu changes and customer preferences

Job Duties

Support the Executive Sous Chef in overseeing day-to-day kitchen operations
Supervise kitchen staff including line cooks, prep cooks, and other personnel
Maintain a clean, organized, and safe kitchen environment
Coordinate preparation and service during peak hours ensuring timely delivery
Step into leadership roles in the absence of the Executive Sous Chef
Assist with training new kitchen staff and provide performance feedback
Oversee food preparation ensuring consistency in quality, taste, and presentation
Assist in menu development and recipe adjustments
Monitor kitchen inventory and assist in food ordering
Adhere to food safety protocols and maintain sanitation standards
Ensure guest satisfaction by addressing concerns and accommodating special requests
Communicate effectively with kitchen and front-of-house teams
Participate in pre-service meetings and coordinate with management for events and catering