Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition.  Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

One of the longest-standing hotels in Downtown L.A., Hotel Figueroa recently completed a stunning restoration by award-winning design agency Studio Collective. Hotel Figueroa’s fierce spirit is now matched with modern touches, all while respecting the property’s original footprint and Spanish Colonial design.

The hotel boasts 268 rooms and suites, five F&B outlets and a landscaped courtyard featuring its iconic coffin-shaped pool. Hotel Figueroa’s vibrant arts program includes rotating art exhibits showcasing the works of L.A.’s most compelling female artists — an homage to its founding in 1926 as the largest project to have been financed, owned and operated by women. 

The junior sous chef is responsible for overseeing the kitchen's daily operations, ensuring food quality, safety, and efficiency. This role involves supervising kitchen staff, managing inventory, and maintaining high standards of cleanliness and organization. The Junior Sous Chef works closely with the Executive Chef and other kitchen personnel to deliver a superior dining experience.

1. Leadership and Supervision
• Oversee and manage kitchen staff, including line cooks, prep cooks, and dishwashers.
• Train employees on kitchen procedures, safety protocols, and hygiene standards.
• Ensure smooth kitchen operations by coordinating food preparation and cooking activities.
• Monitor food quality and presentation to maintain high standards.
• Oversee kitchen equipment maintenance and report any issues to management.
• Coordinate kitchen activities, ensuring staff adherence to recipes and standards.
• Conduct regular performance evaluations and provide constructive feedback.
• Promote a positive, collaborative, and professional kitchen environment.
2. Quality Control:

• Enforce food safety and sanitation standards following health regulations.
• Conduct regular quality checks of food products and dishes.
• Conduct regular inspections of the kitchen to ensure cleanliness and compliance.
• Implement and monitor safety procedures to prevent accidents and injuries.
• Collaborate with front of house to ensure smooth service and guest satisfaction
• Address and resolve any customer complaints or concerns regarding food quality

1. Administrative Duties:

• Manage inventory, order supplies, and maintain proper stock levels.
• Monitor and maintain kitchen equipment, addressing maintenance needs promptly.
• Assist in managing kitchen budgets, controlling costs, and minimizing waste.
• Manage inventory levels, order supplies, and ensure proper storage of ingredients.