Sous Chef

Description

We Are

Ideally situated along the picturesque Napa River, near vibrant Oxbow Public Marketplace, the Culinary Institute of America , and lively downtown Napa, River Terrace Inn is the ultimate Wine Country destination. Inviting rooms and suites with calming river views and warm fireplaces welcome guests back after days spent exploring the Valley. The Inn provides Napa visitors with accommodations that feel like home while staying true to Wine Country’s chic, boutique aesthetic Our restaurant ALBA Bar & Cafe is open daily for breakfast, and small bites in the evening at the Bar. We also have (3) private rooms for banquets & catered events.

Come work and be part of the Alba / RTI (River Terrace Inn) team. Our Napa River waterfront location includes 114 rooms, a fitness center and home to the ALBA Restaurant. The RTI is located within walking distance of restaurants, the Culinary Institute of America, Oxbow Public Market, the Napa Valley Wine Train and many other fun filled attractions.

River Terrace Inn

A day in the life...

The Sous Chef is the culinary manager responsible for the strategic leadership, operational execution, and financial performance of the hotel’s entire kitchen division. This role oversees all BOH personnel across morning (AM) and evening (PM) shifts, ensuring seamless execution of standard restaurant dining, room service, banquets, and catering events. The ideal candidate will blend creative culinary talent with strong business acumen, directly managing menu design, inventory, safety compliance, and team development to deliver an exceptional guest dining experience.

You own this if you have ...

1. Leadership & Team Management

• Direct Operations: Oversee all kitchen      operations for both AM and PM shifts, ensuring smooth transition handovers      between teams.
• Staffing & Scheduling: Recruit, hire,      train, and mentor all back-of-house (BOH) staff, including sous chefs,      line cooks, prep cooks, and stewards.
• Performance Management: Conduct regular      performance evaluations, provide constructive coaching, and enforce      company policies consistently.
• Culture: Foster a collaborative, high-energy,      and respectful kitchen culture focused on quality and efficiency.

2. Culinary Excellence & Menu Production

• Menu Creation: Develop in conjunction with      F&B Director innovative, seasonal, and cost-effective menus for hotel      restaurants, bars, room service, and banquets.
• Recipe Standardization: Create and maintain a      comprehensive recipe database with exact yields, portion controls, and      visual plating guides.
• Quality Control: Continuously monitor food      preparation, presentation, and taste to ensure consistency across all      shifts.

3. Food Safety, Health, & Allergen Compliance

• Sanitation Standards: Maintain pristine      kitchen cleanliness, ensuring full compliance with local, state, and      federal health department regulations.
• Allergen Awareness: Implement strict protocols      for cross-contamination prevention, food labeling, and specialized guest      dietary requests (e.g., gluten-free, vegan, severe nut allergies).
• Certifications: Hold and maintain an active      ServSafe Manager certification (or local equivalent) and conduct regular      safety training for all staff.

4. Financial Control & Inventory Management

• Cost Control: Manage the culinary budget,      tracking food cost percentages and labor costs against monthly financial      targets.
• Inventory Control: Oversee regular ordering,      receiving, and weekly physical inventory counts to maintain optimal stock      levels.
• Waste Mitigation: Implement strict waste      logging and tracking systems to minimize food loss and optimize ingredient      cross-utilization.
• Vendor Relations: Manage partnerships with      food and equipment suppliers to negotiate competitive pricing and ensure      ingredient quality.

5. Kitchen Cleanliness & Equipment Maintenance

• Master Cleaning Schedule: Establish, audit,      and enforce a daily, weekly, and monthly deep-cleaning checklist for all      kitchen zones.
• Preventative Maintenance: Monitor the      functionality of all commercial kitchen equipment (walk-ins, ovens, hoods,      dishwashing stations) and coordinate immediate repairs with the      engineering department.

Required Qualifications & Skills

• Experience: Minimum of 3–5 years of      progressive culinary management experience in a high-volume setting,      preferably within a premium hotel, resort, or multi-outlet hospitality      venue.
• Education: Degree in Culinary Arts,      Hospitality Management, or equivalent professional experience is required.
• Technical Skills: Proficiency in culinary      software for recipe costing, inventory management, and labor scheduling      (e.g., Craftable, Paylocity, Micros, Avero, or similar systems).
• Communication: Exceptional verbal and written      English communication skills; bilingual proficiency (Spanish/English) is a      strong asset.
• Flexibility: Ability to work a flexible      schedule, including early mornings, late nights, weekends, and holidays      based on hotel occupancy and event bookings.
• Physical Demands: Capacity to stand and walk      for extended periods (8+ hours), work in high-temperature environments,      and lift up to 50 pounds.

We've got you covered ...

In return, we offer competitive wages, Pay on Demand, a 401k savings plan which you will be eligible to join after 90 days of employment. Team members can take advantage of free daily family meal. IN addition, team members are eligible for the Noble House Team Member and Family & Friends Rate discount Program at Noble House properties. Medical, Dental and Vision benefits.

Call to Action

If you enjoy being a part of a dynamic team, meeting new people and accepting new challenges, we invite you to apply and become a Sous Chef at the Alba restaurant inside the River Terrace Inn.

OUR CULTURE | Individual Distinction, Collective Soul

The Noble House Hotels & Resorts philosophy emphasizes "location, distinction, and soul." Our properties are not a "one-size-fits-all." And neither are our team members. What makes us The River Terrace Inn Hotel lies within our team. We are a group of individuals that share a passion for hospitality. We let our personalities shine and we like to have fun.

DEIA Statement

At River Terrace Inn, we take pride in supporting our initiatives towards Diversity, Equity, Inclusion and Accessibility. We have established a hotel committee to bring together a variety of thoughts, perspectives, and expressions – and we would love for you to share yours with the team!

Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities, and job performance.