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About the Role

The Senior Sous Chef is a key member of the culinary leadership team, responsible for managing kitchen operations, supervising staff, and ensuring the highest standards of food quality, safety, and efficiency. This role requires advanced culinary expertise, independent decision-making, and strategic oversight of daily and long-term kitchen functions in support of the Executive Chef and overall business objectives.

Responsibilities

• Supervise, schedule, and direct kitchen staff, including line cooks, prep cooks, and Utility Stewards.
• Participate in hiring, onboarding, training, evaluating, and, when necessary, disciplining or recommending termination of employees.
• Provide leadership and coaching to foster engagement, productivity, and career development.
• Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensure compliance with all health, standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Assist the Executive Chef in planning, developing, and executing menus aligned with guest expectations and business goals.
• Maintain inventory controls, order supplies, and manage vendor relationships to achieve cost efficiency.
• Establish and enforce kitchen policies, procedures, and workflows to optimize efficiency and quality.
• Collaborate with management on budget development, cost controls, and revenue goals.
• Analyze kitchen operations, identify improvements, and implement process enhancements.
• Contribute to long-term culinary strategies, menu innovation, and guest satisfaction initiatives.
• Participate in management meetings and provide input on operational and strategic decision-making.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluate food products to ensure that quality standards are consistently attained.
• Interacts with food and beverage management to ensure that food production consistently exceeds the expectations of members and guests.
• In conjunction with the F&B management team, assist in maintaining a high level of service principles by established standards.
• Evaluate products to ensure that quality, price, and related goods are consistently met.
• Assists in developing policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service lineups and meetings.
• Support safe work habits and a safe working environment at all times.
• Conduct Monthly Inventory and update inventory pricing regularly.
• Train all Utility and Tournant classifications in job-specific tasks.
• Ensure success through the eyes of employees, guests, and owners.
• Utilize and collaborate with resources across different departments.
• Influence employees to perform to their highest standard and establish a trusting environment to enrich the culture.
• Focus on the mission and well-being of the department, hotel, and company as a whole.
• Lead by example and operate with integrity and respect.
• Inspire team to embrace and demonstrate values and GUEST People Standards.

Requirements

• Bachelor’s degree in Culinary Arts, Hospitality Management, or related field (or equivalent experience).
• Track record of delivering exceptional guest or client experience.
• Strong communication skills.
• Appropriate professional appearance and demeanor.
• 5+ years in a similar role with multi-outlet & large volume banquet experience.
• Understanding professional cooking and banquet production.
• Great understanding and knowledge of safety, sanitation, and food handling procedures.
• Previous executive chef/senior sous chef experience preferred.
• Ability to take and give directions.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem-solving abilities, be self-motivated, and organized.
• Commitment to quality service, food and beverage knowledge.
• ServSafe certification is required.
• Must be able to work nights, weekends, and some holidays.
• Must be able to speak, read, and understand cooking directions.
• Computer skills required: Microsoft Office and Windows.
• Upon submitting your application, please ensure you complete a full application in addition to attaching a resume.
• Incomplete applications received will not be considered.

Skills

• Culinary expertise
• Independent decision-making
• Strategic oversight
• Kitchen operations management
• Staff supervision
• Food quality standards
• Food safety standards
• Efficiency management
• Menu planning
• Inventory control
• Supply ordering
• Vendor relationship management
• Cost control
• Budget development
• Revenue goal management
• Process improvement
• Menu innovation
• Guest satisfaction initiatives
• Team leadership
• Coaching
• Employee engagement
• Productivity enhancement
• Career development
• Sanitation procedures
• Cleanliness standards
• Safety procedures
• Waste reduction
• Theft prevention
• Accident prevention
• Budget management
• Cost efficiency
• Workflow optimization
• Quality assurance
• Service principles
• Policy development
• Procedure development
• State-of-the-art techniques
• Equipment knowledge
• Terminology knowledge
• Cleaning schedules
• Maintenance schedules
• Professional development
• Service lineups
• Meeting participation
• Safe work habits
• Working in a team environment
• Working calmly and effectively under pressure
• Problem-solving
• Self-motivation
• Organization
• Commitment to quality service
• Food and beverage knowledge
• Microsoft Office
• Windows

Location

• N/A

Work Type

• Full-time

Experience Level

• Senior
• 5+ years in a similar role with multi-outlet & large volume banquet experience
• Previous executive chef/senior sous chef experience preferred

Education Level

• Bachelor’s degree in Culinary Arts, Hospitality Management, or related field (or equivalent experience)

Salary/Compensations

• $85,000 - $90,000.00 annually

Benefits

• Medical, Dental and Vision Insurance
• Health Savings Account with Company Match
• 401(k) Retirement Plan with Company Match
• Paid Vacation and Sick Days
• Sonesta Hotel Discounts
• Educational Assistance
• Paid Parental Leave
• Company Paid Life Insurance
• Company Paid Short Term and Long Term Disability Insurance
• Various Employee Perks and Discounts
• Hospital Indemnity
• Critical Illness Insurance
• Accident Insurance

About the Company

• We’re Sonesta International Hotels. The 8th largest hotel company in the U.S.—and growing fast.
• An epic blend of full-service and focused hotels in major cities, Sonesta’s uniquely diverse portfolio of owned, managed, and franchised properties makes us everywhere you want to be.
• Driven by the human side of hospitality, we deliver service with passion, loyalty with purpose, and experiences that truly connect.
• Together We Thrive—bringing quality, value, and amazing hospitality to every guest, every stay, across 1000+ properties in eight countries and counting.
• At Sonesta, we value our team members as individuals who enhance our guests’ experiences with their unique skills and contributions.
• We actively support professional growth and personal happiness in each of our employees at each of our hotels, resorts, suites and cruise ships.
• We seek out people who will eagerly partner with us to improve the overall Sonesta experience for our guests, and the overall Sonesta experience for their fellow colleagues.
• If you are interested in a career in some of the most impressive and beautiful surroundings in the world with generous benefits and perks, we hope you’ll get in touch with us.

Equal Opportunity

• Sonesta is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status or other characteristics protected by law.
• We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or protected veteran status, or any other characteristic protected by local, state, or federal laws, rules, or regulations.