Sous Chef

Sous Chef Opportunity At Kimpton Surfcomber Hotel

The Sous Chef is the second-in-command of the culinary operation at Kimpton Surfcomber Hotel, serving as a key operational leader across all food and beverage outlets. This role partners directly with the Executive Chef to oversee daily execution, consistency, quality, and financial performance across a high-volume, luxury lifestyle resort.

This position supports and helps lead culinary operations for:

• The Social Club
• Solei Beach Club
• Banquets, Catering & Special Events
• In-room dining support
• Seasonal activations and resort programming

This is a hands-on leadership role that blends strong culinary skill, operational discipline, and people leadership while helping guide a culinary team of approximately 28 associates.

Key responsibilities include:

• Work in close collaboration with the Executive Chef to drive culinary excellence and operational consistency
• Lead all aspects of kitchen operations in the absence of the Executive Chef
• Oversee daily mise en place, prep production, line execution, and service flow across multiple outlets and meal periods
• Maintain exceptional standards of food quality, presentation, timing, and sanitation
• Help execute menus to brand standards, recipes, and presentation guidelines
• Support seasonal menu development, recipe testing, and culinary innovation
• Expedite service as needed, ensuring timely ticket execution and smooth service flow
• Act as an advocate for the guest experience by supporting thoughtful, personalized hospitality

Team leadership & development:

• Supervise, mentor, and support a culinary team of approximately 28 associates
• Lead and train kitchen staff while establishing efficient daily schedules
• Interview, hire, onboard, coach, and evaluate employees
• Identify developable team members and provide training as opportunities arise
• Foster a collaborative, respectful, and high-performance kitchen culture
• Lead daily lineups, pre-shift meetings, and training sessions
• Address employee concerns, resolve issues proactively, and lead with professionalism

Financial & administrative responsibilities:

• Assist in managing labor costs, scheduling, payroll controls, and overtime
• Support food cost control through inventory management, purchasing, and waste reduction
• Order, stock, and inspect food items to ensure quality and proper rotation
• Assist with recipe costing, yield management, and portion control
• Support invoice reconciliation, inventories, and financial reporting
• Help meet departmental financial goals while maintaining food quality and service standards

Operational excellence:

• Ensure food is produced and served on a timely basis across all outlets
• Maintain clean, organized, and inspection-ready kitchen environments
• Supervise daily cleaning of prep kitchens, cooking lines, dish areas, pantries, and walk-ins
• Ensure compliance with all health department, food safety, and sanitation regulations
• Support equipment care, maintenance, and safe operating procedures
• Maintain strong communication with Front of House leadership to ensure seamless service

What you bring:

• Minimum 3–5 years of progressive culinary experience in high-volume, full-service restaurants, hotels, or lifestyle hospitality environments; strong Junior Sous or Sous Chef experience preferred
• Culinary degree or certificate preferred; equivalent experience considered
• Experience supporting multi-outlet operations, brunch, à la carte dining, banquets, and events
• Strong knife skills and technical cooking ability
• Knowledge of Mediterranean, coastal, French, and modern American cuisines preferred
• Proven leadership ability with a passion for training and team development
• Strong organizational and multitasking skills in fast-paced environments
• Excellent interpersonal and communication skills
• Flexible schedule, including mornings, nights, weekends, holidays, and high-volume periods
• Food Handler Certification required; ServSafe Manager preferred

Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders.

Be 100% you. Be the ultimate host. Spark joy.