Executive Sous Chef, Lafayette Park Hotel & Spa

Company: Lafayette Park Hotel & Spa
Location: Lafayette
Posted on: February 16, 2026

Job Description:

Job Description Job Description The Lafayette Park Hotel & Spa, a 138-room boutique hotel in the East Bay is looking for an experienced Executive Sous Chef to join a thriving culinary operation. We’re looking for a highly motivated career-focused individual with the ability to exceed our guests’ expectations to become part of the winning team at the Lafayette Park Hotel & Spa. POSITION SUMMARY The Executive Sous Chef is responsible for supporting the Executive Chef with overseeing the performance of all culinary operations and contributing to the Food & Beverage Strategy by staying relevant in the marketplace, following trends, keeping concepts current and ensuring quality control. This role supports the Executive Chef by planning, directing and coordinating the strategic approach to managing the culinary operation. The primary responsibilities include coordinating resources, developing business plans, budgeting, controlling capital and operational expenditures, managing staff and ensuring tasks and priorities are executed. This position has an overall objective of creating the best practice culinary operation and maximizing business objectives, ensuring that each area is managed as a successful independent profit center. In performing the above functions, the Executive Sous Chef is to ensure adherence to and coach staff on the overall organizational objectives. ESSENTIAL DUTIES AND RESPONSIBILITIES Oversee the operations of Banquets and Catering Events Ability to work all stations within the culinary outlet Ensure all outlets are compliant with SOP, Health & Safety standards and HAACP plans when applicable Identify, rectify and report promptly and decisively actual and potential problems to ensure workplace and environmental safety Actively encourage and support team members to participate in decision making processes to assume responsibility and authority Manage the workplace in a way that promotes the development of innovative approaches, outcomes, creativity and responsiveness in a competitive environment. Promote cohesive relationships with internal supporting departments Identify best practices and determine quality and efficiency measures as benchmarks for own performance Consistent monitoring and evaluation of quality of products Effectively manage projects delegated by executive management and assign projects to reports appropriately. Provide ongoing reward and recognition of employees and utilize current or create proposals for new property recognition initiatives. Assist in developing short/long term strategies by contributing ideas and compelling offers reflecting the changing customer trends, strategies and initiatives together with the Executive Chef, Director F&B and General Manager Develop innovative new menu items that define the brand and concept of target markets Develop relationships with new and repeat guests by interacting on the floor on an everyday basis. Expediting the pass to ensure guests are receiving the best possible product meeting time and quality standards set by the F&B division and company Maximize revenue and net contribution to achieve budgeted profit for the overall F&B department Analyze and interpret budgets and financial results to monitor profit and productivity performance Accepting responsibility for the financial budgets ensuring accountability is recognized. Manage financial progress and actively monitor rostering practice, labor costs, cost of sales and other expenses Explore new menu items, cooking methods, procedures and equipment to stay abreast of trending developments Monitor and improve consistency of quality product and services to enhance overall guest experienc All other duties as assigned by the Supervisor. Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action up to and including termination. Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the Hotel. Upon employment, all associates are required to fully comply with the Hotel rules and regulations for the safe and efficient operation of the Hotel facilities. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must have extensive knowledge of food and beverage preparation and food presentation service standards. Ability to equate units of measure as required by recipes. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. The ability to effectively deal with employees some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts. Able to write Food & Beverage reports, business correspondences, memos and employee performance evaluations. Excellent organizational skills. Ability to read, listen and communicate effectively in English. Ability to read and interpret documents such as recipes and Banquet Event Orders, safety rules, operating and maintenance instructions and procedure manuals. Ability to perform job functions in a fast-paced, dynamic and creative environment with attention to detail and to lead operations by example. SUPERVISORY RESPONSIBILITIES Assists in the overall direction and coordination of the Kitchen carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, training employees and assisting the Executive Chef in planning, assigning, and directing work; appraising performance; rewarding and disciplining employees addressing complaints and resolving problems. EDUCATION and/or EXPERIENCE Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities. High school diploma is preferred. Formal culinary training or degree in Culinary Arts or Hotel Restaurant Management preferred. Two-years prior culinary supervisory experience is required. CERTIFICATES, LICENSES AND REGISTRATIONS ServSafe certification is required. CPR/First Aid certifications are preferred. Food Handler certification is required. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate is regularly required to stand; use hands to finger, handle, or feel; and taste or smell. The associate frequently is required to walk, reach with hands and arms, climb or balance, and talk or hear. The associate is occasionally required to stoop, kneel, crouch, or crawl. The associate must regularly lift and/or move up to 50 pounds. WORK ENVIRONMENT The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate is regularly exposed to extreme heat and extreme cold. The associate is frequently exposed to moving mechanical parts. The associate is occasionally exposed to fumes or airborne particles and toxic or caustic chemicals. The noise level in the work environment is usually loud. GROOMING All associates must maintain a neat, clean and well-groomed appearance (specific standards available.) PAY SCALE The salary range for this position is $85,000 to $105,000. This is the pay range for this position that the Hotel reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, and education. Lafayette Park Hotel and Spa is an equal employment opportunity employer. Company policy prohibits unlawful discrimination based on race, color, national origin, ancestry, ethnicity, religion (including religious dress and grooming), sex, gender, sexual orientation, gender identity (including gender-related appearance and behavior), partnership status, pregnancy (childbirth, breastfeeding, or related medical condition), age, physical or mental disability, medical condition, military or veteran status, status as a victim of domestic violence, sexual assault, or stalking, genetic information, marital status, ethnicity, alienage, citizenship status or any other protected classification, in accordance with applicable federal, state, and local laws. Consistent with the American’s With Disabilities Act, applicants may request accommodation needed to complete the application process. Please contact the People and Culture Department if you have any questions regarding this policy.

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