General InformationPress space or enter keys to toggle section visibility
Country/Region United States of America
Province/City Calistoga
Hiring Entity Rosewood Calistoga
Department Food & Beverage - Culinary
Job Type Full-time Permanent
Job DescriptionPress space or enter keys to toggle section visibility
Sous Chef: Rosewood CalistogaTHE TEAM
The Rosewood Calistoga Culinary team creates memorable dining experiences through collaboration, consistency, exceptional food quality, presentation, cleanliness, and guest satisfaction. You will support the Banquets, IRD Chef and Culinary Leadership while leading Chefs de Partie, Commis, and assigned culinary associates in daily kitchen operations.
YOUR ROLE
As a Sous Chef, you will lead daily preparation, production, and service across assigned culinary operations. You will supervise and develop the culinary team, coordinate service, maintain food quality and presentation, and support menu execution, staffing, inventory, food cost, sanitation, and operational readiness. When the Chef de Cuisine (Banquets, IRD Chef) is not present, you will assume responsibility for the assigned department and its daily operation.
- HOW YOU'LL MAKE THE PLACE
- Manage daily kitchen operations, production, and service under the direction of Culinary Leadership.
- Lead, train, coach, and develop Chefs de Partie and culinary associates while maintaining clear performance expectations.
- Organize prep lists, production schedules, station assignments, staffing, workflow, and service priorities according to business demand.
- Maintain approved recipe, portion, presentation, food-quality, allergen, HACCP, sanitation, and food-safety standards.
- Support menu development, seasonal menu changes, BEO execution, VIP requirements, special events, inventory, food cost, and waste-control initiatives.
- When the Chef de Cuisine (Banquets, IRD Chef) is not present, assume responsibility for daily operations, team leadership, production, service execution, quality, sanitation, staffing coordination, and communication with Culinary Leadership.
COULD THIS BE YOU?
- You bring progressive culinary experience in luxury hotels, resorts, fine dining, banquet operations, or a comparable upscale environment, including supervisory responsibility.
- You can independently manage daily kitchen production and service while supervising and developing a culinary team.
- You understand menu execution, production planning, labor organization, banquet requirements, purchasing, inventory, food cost, and waste reduction.
- You have comprehensive knowledge of HACCP, sanitation, allergen controls, dietary accommodations, and food-safety requirements.
- You can interpret recipes, production sheets, prep lists, yield guides, requisitions, menus, and Banquet Event Orders.
- You are an organized, collaborative leader who communicates clearly and maintains quality and sound decision-making during peak business periods.
OUR BENEFITS
As part of our team, you'll enjoy a thoughtfully designed benefits package that supports your wellbeing, professional growth, and life beyond work. Our offerings include:
- Zero-cost healthcare plan options
- 401(k) retirement savings program
- 15 days of paid time off and 7 paid holidays
- 14 weeks of fully paid maternity and paternity leave for eligible associates
- 12 complimentary room nights annually plus 50% off food and beverage experiences
- Complimentary employee meals and free onsite parking.
In addition, we provide ongoing learning and development opportunities and access to global career pathways across Rosewood Hotels & Resorts, helping you build a rewarding and meaningful career.
PAY TRANSPARENCY
The salary range for this position is $85,000 - $92,000 annually. This is the pay range that the company expects to pay for this position. This position may also be eligible for bonuses. Decisions regarding individual salaries will be based on several factors, such as experience, type of experience, location, and education.
