Executive Sous Chef

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    "title": "Executive Sous Chef",
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    "datePosted": "2026-04-27T04:00:00.000Z",
    "description": "<h2>Compensation Type</h2>Yearly\n<h2>Highgate Hotels</h2>\n<p>Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.</p>\n<p> </p>\n<p>With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value.</p>\n<p> </p>\n<p>With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com</p>\n<h2>Location</h2>\n<p></p>\n<p> </p>\n<p> An authentic Arizona experience awaits at the Kimpton Miralina Resort, where 40 lush acres and 50,000 square feet of flexible event space provide a perfect, palm-lined retreat for family getaways, business meetings and milestone celebrations. Five pools, a full-service salon and day spa, and nearby championship golf set the stage for memorable experiences framed by elegant Spanish Mission-inspired architecture, fragrant gardens filled with desert flowers, and stunning views of Camelback and Mummy Mountain.</p>\n<h2>Overview</h2>\n<p>The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.</p>\n<h2>Responsibilities</h2>\n<ul>\n <li>Work with other F&B managers and keep them informed of F&B issues as they arise.</li>\n <li>Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.</li>\n <li>Coordinate and monitor all phases of Loss Prevention in kitchen areas.</li>\n <li>Prepare and submit required reports in a timely manner.</li>\n <li>Monitor quality of all food product and presentation.</li>\n <li>Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.</li>\n <li>Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.</li>\n <li>Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.</li>\n <li>Respond to guest complaints in a timely manner.</li>\n <li>Ensure compliance with SOP’s in all outlets.</li>\n <li>Ensure compliance with requisition procedures.</li>\n <li>Conduct staff performance reviews in accordance with Highgate Hotel standards.</li>\n <li>Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.</li>\n <li>Know and enforce all local health department sanitation laws.</li>\n <li>Know how to compute daily food cost.</li>\n <li>Work with the Director of F&B to create and implement menus.</li>\n <li>Assess food portion size, visual appeal, taste and temperature of items served.</li>\n <li>Check all stations at the end of every shift for proper food storage and sanitation.</li>\n <li>Check food purchases for proper ordering, quality and price structure.</li>\n <li>Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.</li>\n <li>Prepare daily food production sheets.</li>\n <li>Cut meat, poultry, seafood according to daily business</li>\n</ul>\n<h2>Qualifications</h2>\n<ul>\n <li>At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.</li>\n <li>Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.</li>\n <li>Long hours sometimes required.</li>\n <li>Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.</li>\n <li>Maintain a warm and friendly demeanor at all times. </li>\n <li>Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.</li>\n <li>Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.</li>\n <li>Must be able to multitask and prioritize departmental functions to meet deadlines.</li>\n <li>Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.</li>\n <li>Attend all hotel required meetings and trainings.</li>\n <li>Participate in M.O.D. coverage as required.</li>\n <li>Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.</li>\n <li>Maintain high standards of personal appearance and grooming, which include wearing nametags.</li>\n <li>Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.</li>\n <li>Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.</li>\n <li>Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.</li>\n <li>Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.</li>\n <li>Must be able to maintain confidentiality of information.</li>\n <li>Perform other duties as requested by management.</li>\n</ul>\n<p> </p>",
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          "streetAddress": "7200 N Scottsdale Rd",
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      "name": "Kimpton Miralina Resort ",
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    "occupationalCategory": "Culinary"
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