Sous Chef

AC Pasadena Sous Chef Job Ad

JOB TITLE: Sous Chef
DEPARTMENT: Culinary / Kitchen
REPORTS TO: Executive Chef
LOCATION: AC Hotel Pasadena

POSITION SUMMARY

The Sous Chef supports the Executive Chef in overseeing daily kitchen operations while maintaining the highest standards of food quality, guest satisfaction, safety, and brand compliance. This role acts as a key leader within the culinary department, serving as a liaison between kitchen teams and other hotel departments. The Sous Chef leads by example, supervises and develops culinary staff, and ensures consistent execution of AC brand standards in a fast-paced hotel environment.

The Company operates 24 hours a day, 7 days a week; therefore, operational demands may require varied shifts, including evenings, weekends, and holidays.

ESSENTIAL FUNCTIONS

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Leadership & Operations

• Support the Executive Chef by developing and assuming day-to-day management responsibilities within the culinary department.
• Work directly under the Executive Chef to execute culinary vision, operational goals, and financial targets.
• Serve as a liaison between the culinary team and other hotel departments to ensure seamless operations.
• Lead, coach, and mentor kitchen staff to achieve exceptional guest service and employee engagement.

Culinary Execution & Menu Development

• Supervise the preparation and cooking of all food items, ensuring consistency, quality, and presentation.
• Develop and implement creative menu items in alignment with AC brand standards, guest expectations, and seasonal trends.
• Use guest feedback, culinary trends, and local market insights to continuously evolve menu offerings.
• Plan, coordinate, and execute special events, banquets, and holiday functions.

Team Management & Training

• Manage hourly kitchen employees, including training, coaching, evaluations, and hiring.
• May oversee other culinary leadership roles such as Kitchen Supervisors or Junior Sous Chefs.
• Foster a culture of professionalism, teamwork, accountability, and continuous improvement.

Cost Control & Inventory

• Monitor food production, ordering, quality, and consistency on a daily basis.
• Assist in managing food and labor cost budgets, inventory control, and waste reduction initiatives.
• Oversee vendor relationships when applicable, ensuring timely delivery of quality products and accurate invoicing.

Safety, Sanitation & Compliance

• Ensure proper safety, sanitation, and cleanliness of all kitchen facilities and equipment.
• Maintain compliance with local health regulations, HACCP protocols, company policies, and Marriott brand standards.
• Promptly report emergencies, accidents, injuries, equipment issues, or safety hazards to management.

Guest Service & Collaboration

• Collaborate with Food & Beverage and Front-of-House teams to deliver a seamless and elevated guest experience.
• Respond promptly and professionally to kitchen or service issues to minimize disruptions and maintain guest satisfaction.
• Maintain knowledge of hotel facilities and services to assist guests when needed.

Additional Responsibilities

• Attend department meetings and training sessions as scheduled.
• Complete required documentation and reports as assigned.
• Perform special projects and other duties as assigned by management.

QUALIFICATIONS

Education & Experience

• High school diploma or equivalent required; culinary education preferred.
• Minimum of 2–4 years of progressive culinary experience, including leadership or supervisory roles.
• Hotel or upscale hospitality experience strongly preferred.

Skills & Abilities

• Strong leadership, coaching, and team-development skills.
• Solid understanding of food preparation, cooking techniques, allergens, and kitchen operations.
• Knowledge of kitchen sanitation, safety standards, and equipment usage.
• Ability to manage multiple priorities in a fast-paced environment.
• Strong organizational, communication, and time-management skills.
• Ability to work flexible hours, including nights, weekends, and holidays.
• Ability to meet legal requirements for employment.

WORKING CONDITIONS & PHYSICAL REQUIREMENTS

• Work is performed primarily in a kitchen environment with exposure to heat, equipment, and machinery.
• Physical requirements include extended standing and walking, bending, reaching, lifting up to 40 lbs, and repetitive motion.
• Requires close vision, communication, and the ability to read and write.

DISCLAIMER

This job description is not intended to be all-inclusive. Employees may be required to perform other job-related duties as requested by management.

Job Type: Full-time

Pay: $ $25.00 per hour

Expected hours: 40 – 50 per week

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Work Location: In person