Description

Summary

Welcome to Alila Ventana Big Sur, a resort recognized globally for its excellence. We are proud to hold the Forbes Travel Guide 4-Star Rating and the MICHELIN Two Key hotel distinction, signifying an exceptional and unique stay on the California coast. When you reach the edge of the continent, where the sky, the sea, the mountains, and the redwoods all converge, you find a place of unmatched beauty and tranquility-and a commitment to delivering world-class, transformative experiences.

We are seeking an experienced and dynamic Taskforce Executive Sous Chef for a temporary, full-time assignment to provide high-level support and leadership to our culinary team. This role is ideal for a seasoned professional ready to immerse themselves in a high-end, dynamic environment and passionate about executing exceptional, locally inspired cuisine that upholds our celebrated standards.

Assignment Details & Compensation

• Role: Taskforce Executive Sous Chef (Temporary, Full-Time)
• Assignment Length: (Prorated for duration of taskforce assignment)
• Salary Range: $90,000 - $105,000 annually (prorated for the duration of the taskforce assignment).
• Benefits: Onsite housing, travel expenses, and all meals are provided for the duration of the assignment.

Key Responsibilities

• Culinary Leadership & Kitchen Management
  • Assume the role of Executive Sous Chef, overseeing all daily kitchen operations and ensuring a consistent standard of excellence in food quality and presentation, aligning with our 4-Star/2-Key service level.
  • Lead, mentor, and guide the culinary team, fostering an environment of respect, efficiency, and continuous improvement.
  • Support the Executive Chef in developing and executing workflow management, scheduling, and overall culinary strategy.
  • Step in as the acting kitchen leader or Chef de Cuisine as required, demonstrating hands-on leadership across all stations.
• Food Quality & Execution
  • Execute seasonal, sustainable, and locally sourced menu items with strict adherence to plating specifications and flavor consistency across all service periods.
  • Uphold superior standards of cleanliness, organization, and operational efficiency within the kitchen.
• Inventory & Cost Management
  • Proactively monitor and manage kitchen inventory, purchasing, and vendor relations.
  • Identify opportunities for waste reduction and ensure the efficient use of resources to adhere to budgetary guidelines.
• Staffing, Training & Safety
  • Provide hands-on training and leadership to all culinary colleagues, upholding service excellence standards in collaboration with the broader leadership team.
  • Strictly enforce compliance with all food safety regulations, sanitation protocols, and proper use of kitchen equipment.
  • Conduct daily checks to ensure complete operational readiness for all service periods.

Qualifications

Qualifications

• Minimum of 3 years of experience as a Chef de Cuisine or Executive Sous Chef in a high-end, luxury culinary operation.
• Proven track record of successfully leading and managing a kitchen team in a fast-paced, high-volume environment.
• Strong understanding and passion for seasonal, locally sourced, and sustainable cuisine.
• Culinary degree or equivalent professional experience is preferred.
• Spanish fluency is a plus.
• Must have flexible availability, including evenings, weekends, and holidays.

Physical Requirements

• Ability to stand or walk for extended periods (up to 10-12 hours per day).
• Must be able to lift, carry, push, or pull items weighing up to 50 pounds.
• Comfortable working consistently in high-heat kitchen environments.