Sous Chef

Compensation Type

Highgate Hotels

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition.  Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

Location

One of the longest-standing hotels in Downtown L.A., Hotel Figueroa recently completed a stunning restoration by award-winning design agency Studio Collective. Hotel Figueroa’s fierce spirit is now matched with modern touches, all while respecting the property’s original footprint and Spanish Colonial design.

The hotel boasts 268 rooms and suites, five F&B outlets and a landscaped courtyard featuring its iconic coffin-shaped pool. Hotel Figueroa’s vibrant arts program includes rotating art exhibits showcasing the works of L.A.’s most compelling female artists — an homage to its founding in 1926 as the largest project to have been financed, owned and operated by women. 

Overview

The Sous Chef ensures that all dishes leaving the kitchen meet high standards of quality, consistency, presentation, taste, and cost-effectiveness. This role involves training kitchen staff, upholding corporate quality standards, and enforcing food specifications, portion control, recipes, and sanitation practices. Additionally, the Sous Chef is responsible for managing kitchen operations, controlling food and labor costs, and maximizing guest satisfaction, all while maintaining exceptional hygiene and safety standards

Responsibilities

• Collaborate with the front-of-house team to ensure seamless service and address special requests or dietary needs.
• Keep the Executive Chef informed of kitchen-related issues and participate in operational planning and strategy.
• Ensure all food leaving the kitchen meets the restaurant’s standards for taste, presentation, and portion size, conducting regular taste tests and quality checks.
• Address food quality issues promptly and efficiently, maintaining compliance with health, safety, and sanitation regulations.
• Maintain a clean and organized kitchen, conducting regular inspections to ensure equipment is functioning safely.
• Train and mentor kitchen staff on food handling, safety practices, and preparation standards.
• Manage inventory, including ordering, receiving, stocking supplies, and monitoring food costs and waste for improved efficiency.
• Oversee daily kitchen operations, including food preparation, sanitation, and food production areas.
• Ensure proper portion control, consistency, and adherence to recipes.
• Work with F&B managers to address any issues and ensure effective communication.
• Oversee food purchasing, ensuring quality, price, and proper ordering.
• Prepare daily food production sheets and oversee the preparation and cutting of meat, poultry, and seafood.
• Supervise all aspects of food production, including hot food, cold food, and bakery items.

Qualifications

Qualifications:

• Culinary degree or equivalent experience in a professional kitchen.
• 3 years of experience as a Sous Chef or in a similar role.
• Strong leadership and team management skills.
• Expertise in food preparation, cooking techniques, and kitchen operations.
• Excellent time management and organizational skills.
• Knowledge of health and safety regulations and kitchen safety practices.
• Creativity and passion for culinary arts.
• Ability to work in a fast-paced environment and handle pressure.
• Strong communication and interpersonal skills.

Physical Requirements:

• Ability to stand for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in a hot, fast-paced environment.
• Long hours sometimes req

Salary: $70,000

Salary : $70,000