Sous Chef

Treehouse Silicon Valley is a multi‑venue hotel with a variety of food and beverage offerings, including the signature restaurant Valley Goat by Chef Stephanie Izard, Backyard Café, a seasonal Beer Garden, and a full‑service banquet and catering program. The Sous Chef will oversee the daily operations of kitchens and cooks in a variety of settings, upholding the culinary and cultural standards of Treehouse and Chef Stephanie Izard.

• Full product knowledge and execution standards of all cooking methods and recipes in the venue
• Management‑level Serv Safe certification
• Advanced sustainability/waste diversion knowledge
• Execute 4‑course tasting
• Developed problem‑solving skills and the ability to troubleshoot issues efficiently to maintain high standards of food quality and service
• Ability to lead others, provide constructive feedback, and help team members improve their skills
• Advanced communication skills, including knowledge of Excel, Word, and other necessary platforms
• Advanced knife skills
• Advanced safety and sanitation knowledge

• Supervisory oversight of stewards, cooks, and chef de partie

• Oversee preparation of all items throughout the operation
• Knowledge of and ability to cook any station on the line when necessary
• Oversee compliance with applicable health, safety, food‑handling, and hygiene codes and standards
• Expedite service, checking for quality and consistency
• Execute line checks for quality control
• Execute ordering and inventory
• Provide creative input for menu development
• Oversee the receiving process, checking items for quality
• Write schedules
• Lead daily rallies with both front and back of the house
• Responsible to oversee cleaning and organization of all facilities related to culinary
• Perform other related duties as assigned

• Extensive knowledge of sanitation and regulations for workplace safety
• Extensive knowledge of sanitation food‑handling techniques, preparation, and cooking procedures
• Extensive knowledge of sanitation of fish and meat handling – cleaning/portioning
• Extensive knowledge of sanitation of basic sauce and stock making (e.g., Hollandaise, broths)
• Extensive knowledge of sustainability practices
• Ability to function well in a high‑paced and at times stressful environment
• Ability to work quickly and efficiently
• Ability to oversee food quality and consistency on all prepped items
• Ability to work well as part of a team
• Ability to maintain personal hygiene

• High school or vocational school coursework in kitchen basics such as food safety, preferred
• 2‑3 years experience as a Chef de Partie or equal position

• Prolonged periods of standing and working in a kitchen
• Exposure to extreme heat, steam, and cold present in a kitchen environment
• Must be able to lift up to 15 pounds at times
• Must be able to work early mornings, late nights, and unpredictable hours
• Manual dexterity to cut and chop foods and perform other related tasks

• Designed by Nature work environment
• Health & Wellness – Competitive medical, dental & vision, and EAP program
• Retirement planning
• Paid personal days
• Career advancement opportunities worldwide
• SH University – professional development and certifications through an exclusive online learning platform
• Team member recognition program – earn rewards and pay it forward while doing all the good you can

$85,000.00 – 95,000.00

Starwood Hotels is an Equal Opportunity Employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non‑discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations.