Executive Sous Chef - Langham, Pasadena

Executive Sous Chef - The Langham, Pasadena

United States

About Langham Hospitality Group
A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.
The Langham Huntington, Pasadena, Los Angeles is located in Pasadena, California, in the heart of an upscale residential neighborhood bursting with historic gems like Albert Einstein's former residence and famous film locations including the homes from Mad Men and Father of the Bride.
Just up the street you'll find Pasadena's vibrant shopping and entertainment district boasting theaters, boutiques, incredible restaurants and world-class museums. And the hotel is just a short drive from the rest of Pasadena's must-see spots including the Rose Bowl stadium, The Huntington Library, Descanso Gardens, Kidspace Children's Museum and much more.
Check out what’s nearby, or inquire with our concierge team for recommendations on what to see, eat, and do in Pasadena and nearby Los Angeles.

DEPARTMENT: Culinary

JOB TITLE: Executive Sous Chef

REPORTS TO: Executive Chef

SUPERVISES: n/a

PRIMARY OBJECTIVE OF POSITION:

The Executive Sous Chef supports the Executive Chef in the overall leadership, management, and execution of culinary operations within a large, multi-outlet luxury hotel environment. This role ensures the delivery of high-end, consistent, and innovative food products across all outlets and banqueting operations while maintaining strict controls on food cost, labor, quality, and hygiene. The position plays a key role in menu development, operational efficiency, staff training, and mentorship.

RESPONSIBILITIES AND

JOB DUTIES:

• Assist the Executive Chef in the planning, development, costing, and implementation of menus for all outlets, banquets, and special events, ensuring alignment with luxury brand standards.
• Oversee daily kitchen operations across multiple outlets and high-volume banquet functions, ensuring consistency, presentation, and product excellence.
• Ensure all food is prepared and presented according to standardized recipes, portion controls, and quality specifications.
• Collect, develop, document, and maintain standard recipes and SOPs to ensure consistency and cost control.
• Monitor and control food cost, labor cost, and operational expenses in line with budgeted targets.
• Conduct regular recipe costing, yield testing, and menu engineering to maximize profitability without compromising quality.
• Assist in inventory management, ordering, receiving, storage, and rotation of products in compliance with hotel standards and health regulations.
• Analyze labor schedules, productivity, and staffing levels to ensure optimal coverage and efficiency.
• Support the planning and execution of large-scale banquets, conferences, weddings, and VIP events.
• Coordinate with Banquets, Sales, and Food & Beverage teams to ensure flawless execution and guest satisfaction.
• Maintain consistency and quality during high-volume service periods.
• Train, supervise, and mentor culinary team members, fostering a culture of professional growth, teamwork, and excellence.
• Assign duties clearly and effectively to ensure smooth kitchen operations.
• Conduct on-the-job training, coaching, and performance feedback for all culinary staff.
• Assist in succession planning and development of future culinary leaders.
• Ensure full compliance with Health Department regulations, HACCP standards, and hotel policies.
• Supervise daily and weekly cleaning schedules, including walk-in coolers, freezers, and workstations.
• Ensure proper equipment usage and report maintenance needs to the Executive Chef and Engineering department.
• Participate in culinary, food and beverage, banquet, and departmental meetings.
• Maintain vacation schedules and staffing plans to ensure uninterrupted operations.
• Perform additional duties as required, including VIP functions, tastings, and special projects.

PHYSICAL DEMANDS:

• Exposure to extreme temperatures, including heat from cooking equipment (up to 500°F) and cold from walk-in freezers (below 10°F).
• Fast-paced, confined work environment with high noise levels and frequent interruptions.
• Ability to lift, push, or pull up to 200 lbs with assistance; continuous standing and walking.
• Requires bending, reaching, lifting, carrying, and fine motor skills for precise culinary tasks.
• Repetitive hand, wrist, and shoulder movements are common.

SPECIAL

SKILLS REQUIRED:

• Extensive knowledge of high-end food products, modern culinary techniques, and luxury presentation standards.
• Strong understanding of cost control, menu costing, labor analysis, and kitchen operations.
• Proven leadership, training, and mentorship abilities.
• Ability to read, write, and speak English to effectively communicate job…