Sous Chef- Panzano

Highgate Hotels is a leading real estate investment and hospitality management company recognized for its innovative approach and dominant presence in major U.S. gateway markets such as New York, Boston, Miami, San Francisco, and Honolulu. With a rapidly expanding footprint across Europe, Latin America, and the Caribbean, Highgate manages a diverse portfolio of global properties valued at over $20 billion and generating more than $5 billion in cumulative revenues. The company provides comprehensive expertise throughout the entire hospitality property cycle, including planning, development, recapitalization, and disposition. Highgate also excels in creating bespoke hotel brands and leverages proprietary revenue management tools that analyze market dynamics to enhance performance and maximize asset value. Supported by an executive team of seasoned hotel management professionals, Highgate is a trusted partner to top ownership groups and major hotel brands, with corporate offices located in London, New York, Dallas, and Seattle.

The Sous Chef role at Highgate Hotels is an integral position responsible for maintaining high culinary standards across the kitchen operations. This role demands oversight of meal quality, consistency, presentation, taste, and cost control, ensuring all food served aligns with corporate quality benchmarks. The Sous Chef provides essential staff training and enforces strict food specifications, portion controls, recipe adherence, and sanitation protocols. The position further involves managing food and labor costs strategically to maximize guest satisfaction and operational efficiency. This role requires collaboration with other food and beverage managers, effective communication with supervisors, and a proactive approach to monitoring kitchen activities including loss prevention, inventory control, and food purchasing. The Sous Chef will also contribute to menu creation alongside the Executive Chef and uphold compliance with local health regulations and company policies.

Key responsibilities include ensuring timely food preparation aligned with customer demand forecasts, responding promptly to guest complaints, conducting staff performance reviews, and implementing corporate promotions and standard operating procedures within the kitchen and all food outlets. The role requires knowledge of food cost computation and maintaining detailed records such as payroll, revenue, employee schedules, and quality control reports. The Sous Chef must foster a positive kitchen environment by maintaining warm and friendly demeanor while demonstrating exemplary communication skills across all employee levels and guest interactions. This full-time role offers competitive yearly compensation and benefits, including medical, dental, vision coverage, paid sick leave in compliance with regional regulations, paid time off for eligible employees, and a 401(k) retirement program available to qualifying full and part-time associates. Highgate Hotels encourages ongoing professional development and participation in necessary trainings and meetings to uphold their standard of hospitality excellence.