Description

MacArthur Place is seeking an experienced, hands-on Hotel Sous Chef to support the Executive Chef and lead daily culinary operations across our hotel outlets, banquets, events, and other food and beverage experiences.

Summary

The Hotel Sous Chef is a key culinary leader responsible for maintaining exceptional standards of food quality, service, safety, sanitation, and team performance. This role works closely with the Executive Chef and Executive Sous Chef to oversee daily kitchen operations, develop and coach culinary team members, manage production and inventory, and ensure an outstanding guest experience. The successful candidate is hands-on, organized, collaborative, and able to lead with confidence in a high-volume luxury hospitality environment.

Key Responsibilities

• Lead and support daily kitchen operations, including restaurant, banquet, event, and hotel food service.
• Supervise, coach, train, and motivate culinary team members.
• Oversee food preparation, quality, presentation, portion control, and service execution.
• Conduct pre-shift and daily operational briefings and communicate priorities to the team.
• Assist with payroll, scheduling, labor planning, employee development, and performance management.
• Support team development through cross-training, employee engagement, and opportunities for career growth.
• Comply with culinary and company policies and procedures including time and attendance, uniform and grooming standards, meal and rest breaks, and professional code of conduct.
• Maintain rigorous food safety, sanitation, cleanliness, and HACCP standards.
• Assist with inventory, purchasing, receiving, food-cost control, and waste reduction.
• Inspect and verify incoming food deliveries for quality, freshness, quantity, and specifications, and communicate any discrepancies promptly.
• Monitor food waste, product utilization, portion control, and food-cost targets to support departmental financial goals.
• Coordinate culinary production for weddings, meetings, private events, and other high-volume functions.
• Review event and restaurant orders and coordinate culinary production to ensure they are executed accurately, efficiently, and on time.
• Assist with menu development, seasonal offerings, and recipe execution.
• Coordinate VIP amenities, special dietary needs, allergies, and guest requests to ensure a seamless culinary experience.
• Conduct regular quality checks throughout service and address culinary issues promptly to maintain high standards.
• Address guest feedback and special dietary or allergy requirements professionally.
• Maintain kitchen equipment, organization, workflow, and operational standards.
• Report equipment issues, workplace hazards, accidents, incidents, and food-safety concerns promptly and escalate as appropriate.
• Assist guests and employees during emergency situations and escalate incidents appropriately.
• Lead kitchen operations in the absence of the Executive Chef and Executive Sous Chef.

Qualifications

• 3–5 years of professional culinary experience, preferably in a hotel, resort, restaurant, banquet events or high-volume operation.
• Previous culinary supervisory or leadership experience.
• Strong knowledge of professional cooking, food safety, sanitation, and kitchen operations.
• Current Food Protection Manager / Food Handling Management certification required, or ability to obtain certification upon hire.
• Banquet and high-volume production experience preferred.
• Strong communication, organization, and leadership skills.
• Ability to remain calm and effective in a fast-paced environment.

Work Environment and Physical Requirements

The position requires the ability to:

• Ability to stand, walk, and work on your feet throughout the workday; perform physically demanding and repetitive tasks.
• Operate in fast-paced indoor and outdoor kitchen and event environments, which may be noisy, cold, warm, humid, or steamy.
• Lift and carry food products, kitchen equipment, supplies, and other items up to 50 lbs., as part of daily responsibilities.
• Bend, stoop, reach, and move safely throughout the kitchen and food production areas.
• Safely handle knives, cooking equipment, hot surfaces, pots, pans, utensils, walk-in freezers, sharp objects, food items, and other culinary tools and kitchen equipment.
• Maintain a high level of physical activity during extended service periods.
• Work flexible and extended hours, including mornings, evenings, weekends, holidays, and special events.
• Must obtain a Food Handler’s Certification upon hire.

What We Offer

As part of the MacArthur Place team, you'll enjoy:

• Employee discounts on hotel stays, dining, and spa services.
• Professional growth and career development opportunities within our hospitality and winery portfolios.
• A collaborative culture built on respect, creativity, learning, and exceptional service.
• The opportunity to work in a beautiful luxury hospitality environment in Sonoma Wine Country.

Schedule: Full-time; flexibility required for mornings, evenings, weekends, holidays, and special events.

Perform other duties as assigned.

About MacArthur Place:

Originally a historic estate, MacArthur Place has evolved into Sonoma’s premier luxury resort, featuring 69 elegantly designed rooms, farm-to-table dining, curated wine tastings, a tranquil spa, an outdoor heated pool, and a state-of-the-art fitness center. Our dedicated team is passionate about delivering unforgettable guest experiences while fostering a culture of excellence, diversity, and inclusivity.

If you're a passionate culinary leader ready to help create exceptional food and memorable guest experiences, we invite you to join the MacArthur Place team.