Job Description

Compensation Type

Hourly

Highgate Hotels

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. 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. 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. 

Location

One of the longest-standing hotels in Downtown L.A., Hotel Figueroa recently completed a stunning restoration by award-winning design agency Studio Collective. Hotel Figueroa’s fierce spirit is now matched with modern touches, all while respecting the property’s original footprint and Spanish Colonial design.

The hotel boasts 268 rooms and suites, five F&B outlets and a landscaped courtyard featuring its iconic coffin-shaped pool. Hotel Figueroa’s vibrant arts program includes rotating art exhibits showcasing the works of L.A.’s most compelling female artists — an homage to its founding in 1926 as the largest project to have been financed, owned and operated by women. 

Overview

The Junior Sous Chef assists the Sous Chef and Executive Chef in the daily operation of the kitchen, ensuring high-quality food preparation, efficient kitchen operations, and compliance with all food safety standards. This position plays a key leadership role in supervising cooks and kitchen staff, maintaining inventory levels, managing payroll accuracy, placing orders, and supporting culinary operations to deliver an exceptional guest experience.

Responsibilities

• Assist the Sous Chef in overseeing daily kitchen operations.
• Prepare, cook, and plate menu items according to established recipes and presentation standards.
• Ensure all food products meet quality, consistency, and food safety standards.
• Assist with menu preparation, production planning, and daily prep lists.
• Provide hands-on support on the line during peak business periods and staffing shortages.
• Monitor portion control and minimize food waste.
• Monitor inventory levels and maintain appropriate stock of food and supplies.
• Place vendor orders and ensure timely receipt of products.
• Verify deliveries for accuracy and quality.
• Maintain proper storage, rotation, and labeling of food products in accordance with health department requirements.
• Assist with monthly inventories and cost-control initiatives.
• Review employee timecards for accuracy, including missed punches, meal period compliance, and attendance records.

• Assist with payroll processing and labor management.
• Monitor labor costs and staffing levels to align with business needs.
• Respond to emails and administrative requests in a timely manner.
• Maintain production records, invoices, receiving logs, and purchasing documentation.
• Ensure compliance with all health, sanitation, and food safety regulations.
• Conduct routine inspections of kitchen areas to maintain cleanliness and organization.

• Assist with implementing corrective actions related to food safety and operational standards.
• Ensure all employees utilize proper equipment and safe work practices.

Qualifications

• Minimum 2 years of culinary leadership experience in a hotel, restaurant, or hospitality environment.
• ServSafe Food Handler and/or Manager Certification preferred.
• Strong knowledge of food preparation, inventory management, purchasing, and kitchen operations.
• Experience supervising and developing culinary team members.
• Basic understanding of payroll processes, labor management, and scheduling.
• Ability to work a flexible schedule, including nights, weekends, and holidays.
• Strong organizational, communication, and leadership skills.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in hot, cold, and fast-paced kitchen environments.
• Manual dexterity required for food preparation and operation of kitchen equipment.

Benefits

We are pleased to offer a comprehensive and competitive benefits package designed to support your health, well-being, and financial future.

• Medical insurance, dental insurance, vision insurance, life insurance, short-term and long-term disability insurance401(k) Retirement Plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave (provided in accordance with applicable law)
• Employee assistance program (EAP)
• Educational opportunities / Tuition reimbursement
• Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

For Employees Based in Washington:

• 8 paid holidays per year
• Up to 20 days of paid vacation per year, based on classification and length of service
• Paid Sick & Safe Time accrues at 1 hour for every 30 hours worked, with up to 72 hours of unused time carried over from one anniversary year to the next.

For Employees Based in Colorado:

• 8 paid holidays per year; employees working in the City of Denver receive 64 hours of designated holiday time per calendar year
• Up to 20 days of paid vacation per year, based on classification and length of service
• 6 days or 48 hours of Paid Sick Leave per year, accrued at 1 hour for every 30 hours worked.

For Employees Based in California:

• 8 paid holidays per year
• Up to 20 days of paid vacation per year, based on classification and length of service, capped at 1.5x annual accrual rate; non-supervisory employees working in the City of Los Angeles accrue up to 22 days of Compensated Time Off, based on length of service capped at 192 hours of combined PST and CTO.
• Paid Sick Time accrues at 1 hour for every 30 hours worked, unused time is carried over from one anniversary year to the next up to a maximum of 80 hours; employees working in the City of Los Angeles are provided 40 hours of Paid Sick Time annually on their anniversary, unused time is not carried over from one anniversary year to the next.

Please note that certain benefits described above for associates in Washington, Colorado, and California may vary for associates covered by a Collective Bargaining Agreement (“CBA”). For such associates, eligibility for and the terms and conditions of benefits are governed by the applicable CBA and any applicable plan documents, and may differ from the benefits described above. In the event of any conflict or inconsistency, the terms of the applicable CBA and governing plan documents will control, as applicable.

Posting Date

This job opening was posted on [insert date] and will remain open for at least 75 days.

Job Tags

Hourly pay, Temporary work, Worldwide, Flexible hours, Night shift

Similar Jobs