Job Description

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 PetitErmitage.com

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

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