Hotel Name: M Social Sunnyvale
Location: Onsite - Sunnyvale, CA
Salary Range: $90,000.00 - $95,000.00

About the Role

As our Sous Chef, you will support the Executive Chef by leading culinary operations during assigned morning or evening shifts. You will oversee restaurant, banquet, catering, and room service production while ensuring exceptional food quality, operational efficiency, and adherence to brand standards.

Whether leading breakfast and lunch service or dinner and evening banquet operations, you will provide hands-on leadership, mentor the culinary team, and ensure every dish reflects the creativity and excellence that define M Social Sunnyvale.

Your Impact - Shift Culinary Leadership

You will oversee daily kitchen operations during your assigned shift, ensuring smooth execution, exceptional food quality, and a collaborative work environment. Your leadership will help deliver memorable dining experiences while maintaining operational excellence and supporting the growth of the culinary team.

What You'll Be Doing

Culinary Operations

• Lead kitchen operations during assigned AM or PM shifts

• Supervise food preparation, cooking, plating, and presentation for restaurant, banquet, catering, and in-room dining services

• Ensure recipes, portion standards, and presentation guidelines are consistently followed

• Coordinate food production to meet service demands efficiently

• Assist with menu execution, seasonal offerings, and special event preparation

Team Leadership

• Supervise, coach, and develop cooks and kitchen staff during assigned shifts

• Conduct daily shift briefings and communicate operational priorities

• Promote teamwork, accountability, and a positive kitchen culture

• Support onboarding and training of new culinary employees

• Assume leadership responsibilities in the absence of the Executive Chef

Food Quality & Guest Experience

• Ensure all menu items meet quality, consistency, and presentation standards

• Monitor ticket times and kitchen workflow to deliver timely service

• Address food quality concerns immediately and implement corrective actions

• Collaborate with Food & Beverage leadership to enhance the overall guest dining experience

Kitchen Management

• Monitor inventory levels and communicate purchasing needs

• Assist with receiving, storing, rotating, and organizing food products

• Help manage food costs by minimizing waste and controlling portions

• Ensure kitchen equipment is maintained and operating properly

Safety & Compliance

• Maintain compliance with HACCP, food safety, sanitation, and local health regulations

• Ensure proper food handling, labeling, storage, and temperature controls

• Promote a safe work environment and proper use of kitchen equipment

• Complete required sanitation logs and operational documentation

Financial & Operational Support

• Assist with labor scheduling and productivity during assigned shifts

• Monitor food cost and operational efficiency

• Support inventory counts and cost-control initiatives

Recommend operational improvements to increase efficiency and guest satisfaction

Requirements

• Passion for hospitality and culinary excellence
• Strong leadership and communication skills
• Ability to thrive in a fast-paced, high-volume kitchen
• Excellent organizational and multitasking abilities
• Strong attention to detail and commitment to quality
• Flexibility to work morning, evening, weekend, holiday, and rotating shifts

Leadership Requirements

• Previous experience supervising culinary teams
• Ability to coach, motivate, and develop employees
• Strong decision-making and problem-solving skills
• Ability to lead calmly and effectively during busy service periods
• Commitment to fostering a collaborative and respectful work environment

Technical / Role-Specific Requirements

• Minimum 3-5 years of culinary experience in a hotel, resort, or full-service restaurant
• Previous Sous Chef or Kitchen Supervisor experience preferred
• Experience with breakfast, lunch, dinner, banquet, and catering operations
• Strong knowledge of food safety, HACCP, inventory control, and cost management
• Food Handler Certification required or ability to obtain upon hire
• Familiarity with Microsoft Office and kitchen management systems is a plus

Preferred Qualifications

• Culinary degree or formal culinary training preferred
• Hotel, lifestyle, or luxury hospitality experience preferred
• Banquet and high-volume production experience strongly preferred
• HACCP certification is a plus
• Bilingual abilities are a plus

Physical Requirements

• Ability to stand and walk for extended periods
• Frequently lift, carry, push, and pull up to 50 pounds
• Ability to work safely in hot, fast-paced kitchen environments
• Frequent bending, reaching, twisting, and repetitive motions throughout the shift

Education

• High school diploma or equivalent required
• Culinary degree, apprenticeship, or equivalent culinary training preferred
• Equivalent combination of education and relevant experience will be considered

Benefits

At Millennium Hotels & Resorts, we support our employees with a competitive benefits package designed to promote wellbeing and long-term success:

• Medical, Dental & Vision Insurance
• Company-paid Life and AD&D Insurance
• Short-Term and Long-Term Disability Coverage
• 401(k) Retirement Plan with Company Match (where applicable)
• Paid Time Off & Paid Holidays
• Hotel Room Discounts across our global portfolio
• Employee Assistance Program (EAP)

Benefits eligibility and offerings are subject to plan terms and company policy.