Sous Chef

Job Summary

We're seeking an energetic, passionate, and detail-oriented Sous Chef to join the culinary team at Petit Ermitage. The Sous Chef supports the Sr. Sous Chef in leading daily culinary operations across the restaurant, in-room dining, and special events while maintaining exceptional standards of food quality, sanitation, efficiency, and luxury service.

The ideal candidate is a hands-on leader who leads by example, supports and develops the culinary team, and fosters a culture of excellence, collaboration, and accountability. This role requires strong organizational skills, attention to detail, and a genuine passion for delivering exceptional culinary experiences.

Responsibilities

Culinary Leadership

• Oversee daily kitchen operations to ensure exceptional food quality, consistency, and presentation.
• Support the Sr. Sous Chef in leading culinary operations and assume leadership responsibilities in their absence.
• Assist with restaurant, in-room dining, employee dining, and special event operations.
• Ensure recipes, portion control, plating standards, and production methods are consistently followed.
• Monitor service periods to maintain quality, efficiency, and guest satisfaction.
• Assist with daily production planning and assignment of kitchen responsibilities.
• Collaborate with the Sr. Sous Chef on menu execution, seasonal offerings, promotions, and culinary initiatives.

Leadership & Team Management

• Supervise and provide directions to Cooks, Stewards, Runners, Bussers, and other kitchen team members.
• Assist with scheduling and staffing to meet operational needs and labor productivity goals.
• Train, coach, mentor, and develop kitchen employees to support performance and growth.
• Provide ongoing feedback and address performance concerns in partnership with the Sr. Sous Chef and Human Resources.
• Foster a positive, respectful, and accountable team environment.
• Lead or assist with daily pre-shift meetings to communicate priorities, menu changes, and service expectations.

Operational Excellence

• Maintain high standards of cleanliness, organization, and sanitation throughout the kitchen.
• Ensure compliance with HACCP, food safety, OSHA, and local health department regulations.
• Monitor production to minimize waste and maximize product utilization.
• Assist with inventory, purchasing, receiving, and proper product storage.
• Conduct routine inspections of kitchen areas, refrigeration, storage, and equipment.
• Coordinate equipment repairs and maintenance with Engineering as needed.
• Ensure accurate completion of production records, temperature logs, sanitation checklists, and other required documentation.

Financial Management

• Support the Sr. Sous Chef in achieving food and labor cost objectives.
• Monitor food usage, waste, portioning, and inventory levels.
• Identify opportunities to improve efficiency while maintaining quality standards.
• Assist with inventory counts, forecasting, purchasing, and cost controls.
• Ensure proper recipe and portion adherence to support profitability.

Luxury Guest Experience

• Ensure dishes consistently meet the hotel's culinary and presentation standards.
• Respond professionally to guest requests, dietary restrictions, allergies, and special accommodations.
• Collaborate with Food & Beverage leadership to ensure seamless coordination between culinary and front-of-house teams.
• Support initiatives that enhance the overall guest dining experience.

Leadership Expectations

• Lead by example with integrity, professionalism, and a hands-on management style.
• Promote teamwork, accountability, and continuous improvement.
• Remain calm, organized, and decisive during high-volume service periods.
• Maintain strong communication and collaboration with other departments.
• Serve as a role model for appearance, professionalism, food quality, and kitchen standards.
• Perform other duties as assigned.

What We're Looking For

• Minimum of two (2) years of progressive culinary leadership experience in a luxury hotel, resort, fine dining restaurant, or comparable environment.
• Culinary degree or equivalent professional culinary training preferred.
• Food Handler Certification and/or ServSafe Manager Certification required or obtained within an established timeframe.
• Strong knowledge of luxury food presentation, banquet production, à la carte service, and high-volume culinary operations.
• Expert knowledge of classical and contemporary culinary techniques.
• Strong leadership, coaching, mentoring, and employee development skills.
• Comprehensive knowledge of HACCP, food safety, sanitation, and health regulations.
• Strong understanding of labor management, scheduling, purchasing, inventory control, and food cost management.
• Excellent organizational, analytical, and problem-solving skills.
• Ability to lead multiple culinary outlets simultaneously.
• Excellent verbal and written communication skills.
• Proficiency with Microsoft Office and culinary inventory or purchasing systems preferred.
• Stand and walk for extended periods throughout the workday.
• Frequently bend, lift, carry, push, and pull up to 50 pounds.
• Safely operate commercial kitchen equipment.
• Work in hot, cold, humid, and fast-paced kitchen environments.
• Maintain stamina during extended service periods and special events.
• Must be available to work flexible schedules, including mornings, evenings, weekends, holidays, and special events.
• Extended hours may be required based on business needs.

Why Join Petit Ermitage

• Work in one of Los Angeles' most unique boutique hotel environments.
• Supportive and collaborative guest services team.
• Opportunities to grow within hotel operations.
• Competitive pay and consistent scheduling.
• Staff meals and employee perks.

To Apply

If you enjoy creating a warm first impression, keeping operations running smoothly, and being part of a service-focused team, we would love to meet you. Please apply directly by visiting our careers page at

Petit Ermitage is an Equal Opportunity Employer: Minorities / Females / Veterans / Disabled.