We care about your career and are known for having the absolute best people in the industry. When you join us as a Sous Chef you start a unique opportunity to become celebrated as the very best in your field. You’ll learn not only from your fellow Legends, but also through our award-winning learning academy, so that you can achieve the highest standards of craft, service, and leadership and become a legend in your own story.

As a Sous Chef at The Beverly Hills Hotel, here are just some of the great benefits you will receive:

• Complimentary stays with breakfast included in all 10 Dorchester Collection hotels – stay once a year at each hotel! (Subject to availability and seniority terms)

• 50% off at bars and restaurants within all of our Dorchester Collection hotels

• World class development opportunities (Service Excellence Training, Diversity Equity Inclusion & Belonging Trainings, Monthly Lunch & Learns)

• Social events throughout the year, including Quarterly Employee Appreciation Day events, Quarterly Employee Awards, Annual End of Year Gala

• Free Meals on Duty

• Exclusive Access to a discount platform featuring 1000s of retailers

• Competitive Medical, Dental, Vision Benefit

• Competitive retirement scheme

As a Sous Chef at The Beverly Hills Hotel, your compensation will range between $76,000-$81,000 annually.

A day in the life of our Sous Chef…it demands high levels of energy in order to keep up. They need consistency even though the days are never alike; and creativity to tackle daily adventures. Listing all of the tasks that our Sous Chef  accomplish would be lengthy but the list below is essential to know. 

• Our Sous Chef are responsible for managing our team of cooks. Our Sous Chef assist with weekly labor schedules and handling revisions as necessary.

• Encourages, motivates and is accessible to employees. Assist with administering, coordinating and distributing information to all kitchen employees. Maintain accurate paperwork for scheduling, payroll and employee records. Provide People & Culture  with the necessary information to keep personnel files current.

• Provide feedback to the Culinary Director and Executive Sous Chef  for the preparation of kitchen employee performance reviews.

• Ensure a neat, clean and safe working environment. Organize and maintain food storage, rotation and utilization.

• Taste and review food products on a daily basis to ensure quality and consistency with preparation and presentation.

• Assist with developing, implementing and maintaining new recipes, presentations and products. Implements daily “special” menu at the direction of the Culinary Director or Executive Sous Chef.

• Attend weekly Kitchen meetings. Analyze and monitor the daily operation reports and  track the kitchen’s inventory, places orders, monitors equipment maintenance and condition, and ensures that a kitchen operates alongside state and federal health and safety codes during their day. This will include food production, preparation, plating and garnishing to ensure our guests receives nothing but the best experience.

• Our Sous Chef needs to have the ability to cook in any kitchen and cover any service and must be flexible to the operation schedule. Our Sous Chef are willing to help out in any area of the Culinary department as needed.

• Sometimes our guests have special requests involving the planning and development of menus and recipes. Performing special duties as requires such as, acknowledging dietary restrictions and even special occasions. Most of these requests are fulfilled by our Sous Chef.

• Our hotels are truly luxury hotels. This requires preventing and correcting the imperfections and blemishes that tend to come up. Our Sous Chef are relied upon to report these and work with several other positions to correct. 

• Communication is what keeps our departments running perfectly. Our Sous Chef must communicate with other departments and extended hotel team in order to ensure the alignment remains. Our Sous Chef must foster a We Care culture while maintaining hotel standards.

The items shared are essential. However, to ensure consistency, our Sous Chef  are provided with specifics on how we care for their department and our hotel.

• A minimum of 2 years working experience as a Sous Chef in a high volume, fine dining restaurant. Luxury hotel experience is preferred.

• All of our employees are ambassadors of our Vision, Values and culture. Our Sous Chef do this with all they do.

• English is the primary language used in our hotel. Our Sous Chef must feel comfortable communicating in this language. 

• Communication is what keeps our departments running perfectly. You have great communication skills with a strong customer service ethic.

• Attention to detail is critical for this role.

• You have a talent and commitment to service excellence and creativity.

• We pride ourselves in nurturing an environment where Working Together is a must. Our Sous Chef are our biggest champions of this.

• Due to the nature of the hospitality industry, employees are required to work varying schedules, including weekends and holidays, to accommodate the business and demands of the hotel.