Sous Chef

HEI Hotels and Resorts is a renowned hospitality management company committed to excellence and recognized for its dedication to associate development and guest satisfaction. They proudly manage a vast portfolio of properties known for their quality accommodations and exceptional service, one of which is the JW Marriott Anaheim, a prestigious AAA Four Diamond resort located less than a mile from Disneyland and the Anaheim Convention Center. This resort exemplifies luxury and convenience, making it a highly sought-after destination for both leisure and business travelers. HEI Hotels and Resorts places a strong emphasis on its people, acknowledging them as their greatest asset and the key to the company's enormous success. They foster a work environment where employees are valued and supported through competitive compensation, comprehensive benefits, and access to industry-leading training and resources. This supportive culture cultivates talent, encourages professional growth, and provides a fulfilling workplace for associates.

The available position is a key leadership role that involves planning and managing the kitchen staff to ensure the procurement, production, preparation, and presentation of all food served at the hotel meets the highest standards. This role is critical in maintaining the hotel’s reputation for quality food service while ensuring that all operations align with safety, sanitary, and regulatory requirements. The position requires adept management of human resources within the kitchen, including attracting, retaining, and motivating staff in a supportive and safe environment. Scheduling, training, development, performance evaluations, and discipline are important elements of the role. The candidate will also be responsible for overseeing the maintenance and sanitation of the kitchen and related facilities to uphold the health and safety standards demanded by federal, state, corporate, and franchise regulations.

In addition to hands-on management, this role requires strong financial acumen to monitor, analyze, and control labor and food costs, preparing reports and budgets to ensure the kitchen’s operations remain efficient and profitable. The role also involves promoting safety programs to minimize accidents and liabilities, contributing to menu creation and adjustments in collaboration with the Executive Chef, and assuming full responsibility during the Executive Chef’s absence. Success in this position demands excellence in leadership, communication, organizational skills, and the ability to work effectively under time constraints. HEI Hotels and Resorts is committed to diversity and inclusion, encouraging all interested candidates, including those who do not meet every qualification perfectly and those with military experience, to apply. This opportunity offers an hourly salary range of $30.77 to $33.65 and a comprehensive benefits package, emphasizing physical, mental, and financial wellbeing, making it an attractive role for culinary professionals seeking to advance their careers in a dynamic and supportive hospitality environment.