Job Description

Salary Range: $70,304 – $71,000 annually + bonus opportunity.

Join Archer Hotel Napa as a Banquet Sous Chef and help lead exceptional culinary experiences for corporate events, social gatherings, and luxury banquets. This role is responsible for supporting banquet kitchen operations, maintaining high culinary standards, leading the culinary team, and delivering elevated food presentations and service for every event.

A distinctive boutique hotel nestled in downtown Napa, Archer Hotel Napa offers guests an indulgent experience with 183 luxurious rooms and suites, many featuring private balconies. Our amenities include the vibrant Sky & Vine Rooftop Bar, Water Deck, Rooftop Spa, Fitness Studio, and more than 22,000 sq. ft. of versatile indoor and outdoor event spaces. As a AAA Four Diamond and Forbes Travel Guide Recommended property, we pride ourselves on thoughtful touches, elevated hospitality, and unforgettable guest experiences while consistently earning top rankings on trusted review sites.

Sous Chef | JOB DESCRIPTION

LodgeWorks is actively hiring for a Banquet Sous Chef at

ARCHER HOTEL NAPA

Join a dynamic, downtown Napa, California team that manages Sky & Vine Rooftop Bar, as well as all food and beverage outlets within Archer Hotel Napa.

Set six stories above buzzing downtown Napa, Sky & Vine Rooftop Bar is an open-air destination for hotel guests and locals. A covered bar, comfy lounge seating and modern rockers around fire pits create the perfect ambiance to savor shareable plates, crafted cocktails, a vast array of spirits, draft beers, and specially selected wines.

Free garage parking is nearby for employees.

Who we are

Napa LW Hospitality is a privately held, hospitality-centric food and beverage management and consulting company. Our guiding principle is hospitality, equally prioritizing the guest and employee experience in multifaceted hospitality organizations. We operate Sky & Vine Rooftop Bar and all food and beverage outlets at Archer Hotel Napa.

We’re currently seeking a Sous Chef with the leadership skills to motivate an amazing team, all while managing the daily operations of a high-volume operation.

The Sous Chef fills a pivotal role by directing and supervising the efficient operation of food production areas. In conjunction with the Executive Chef, Executive Sous Chef or Director of Food and Beverage, this position is responsible for supervising and assisting in the preparation of all food items based on standardized recipes while maintaining the highest standards.

Your day-to-day

• Supervise activities of assigned staff, communicate goals and assign and schedule work. Communicate and enforce policies and procedures.
• Oversee methods of preparation, portion sizes and timeliness of food preparation. Control food usage to minimize waste.
• Inspect the cleanliness of the line floor and all kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations.
• Ensure that the department and each station are properly staffed for each meal period.
• Support senior leadership by developing and assuming key management responsibilities.
• Ensure the completion of all opening and closing procedures by BOH employees.
• Review the following day’s menus; review inventory and purchase food and supplies as needed; maintain inventory control procedures.
• Assist in determining the minimum and maximum stocks of all food, material and equipment.
• Assist in cooking and preparing food as required.
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef and Director of Food and Beverage.
• Ensure that all products are received in correct unit, count and condition. Ensure that deliveries are performed in accordance with restaurant and hotel policies and procedures.
• Are responsible for end-of-month inventory.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Report to work punctually and assist in the event of an emergency.
• Lead coach the team toward achieving exceptional guest service and employee satisfaction results.
• Oversee all quality control of recipes and adherence to all recipes.
• Prepare daily work assignments and delegate to staff.
• Assist in scheduling and payroll monitoring.
• Assist in any other task or duties as requested by management.

Who you are

• A team player with a heart for hospitality.
• Entrepreneurial at heart and innovative in mind.
• Customer-focused, with guests, clients and employees at the forefront of your thinking.
• Nimble and able to adapt to change quickly.
• Committed to sharing and togetherness and value the family mindset of our organization.
• Aware that a good reputation is a huge asset to a hotel and committed to being a representative of that great reputation.
• An excellent communicator.
• Naturally curious and value listening to solve problems.
• Comfortable following directions, guidelines and work objectives.
• Capable of exerting up to 60 pounds of force occasionally.
• Capable of standing for an entire shift or for an extended amount of time.
• Capable of reaching overhead, utilizing both hands, leaning over, stooping and kneeling.
• A plus: Practiced, with six months' related experience in restaurant or a service industry.
• A must: Eager to be part of a great work culture and team.

Benefits

We are proud to offer competitive wages and the following benefits for full-time employees:

• PTO
• Hotel and restaurant discounts available at select LodgeWorks properties
• Health, vision and dental benefits
• 401(k) plans with matching contributions
• Paid holidays
• Short-term and long-term disability (company sponsored)
• Referral bonuses
• Flexible spending accounts

LodgeWorks is an equal opportunity employer and values diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status or disability status.