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About the Role

The Sous Chef supports the Executive Sous and Executive Chef by coordinating menus, purchasing, scheduling, food preparation, and plating for banquet and catering events as well as F&B Outlets. They maintain profitable F&B operations and high-quality products and service levels, while providing training for all staff and enforcing sanitation standards.

Responsibilities

• Ordering and requisitioning banquet and Outlet products in a timely manner and in appropriate quantities.
• Coordinating, planning, and supervising the production and presentation of food served at all banquet events and outlets.
• Managing and participating in daily culinary operations, including meal preparation, supervision of food quality and presentation, compliance with safety and sanitation standards, team member productivity, cost controls, and profitability.
• Analyzing banquet event orders to plan and coordinate the food and beverage portion of client functions.
• Performing daily walk-through inventory to determine daily production and prioritize product utilization.
• Assigning production duties to all staff.
• Conducting a line check for outlet and banquet service to ensure product quality.
• Meeting daily with line cooks to coordinate and ensure production standards.
• Properly using, handling, cleaning, breaking down, and maintaining all kitchen equipment.
• Maintaining food quality standards, including consistency and presentation.
• Coordinating proper food storage according to standard operating procedure.
• Directing employees in proper service techniques.
• Assisting with expediting service in outlets and banquets.
• Performing end-of-night walk-throughs.
• Documenting appropriate information in kitchen management log books daily.
• Reviewing information in kitchen management log books daily.
• Controlling cleanliness and sanitation of all employees for the entire kitchen.
• Managing and overseeing all stations and walk-ins in the restaurant.
• Practicing, training, monitoring, and maintaining sanitation standards, including state and local health guidelines.
• Delivering passionate and engaging service to guests.
• Recognizing individual guests and anticipating their unique needs to exceed expectations.
• Consistently delivering the GUEST model: Greet, Use eye/ear contact and guest’s name, Establish/anticipate needs, Solve and own all requests/complaints, Thank everyone.
• Building solid relationships with colleagues.
• Treating colleagues with respect and dignity.
• Performing other duties and responsibilities as assigned, including assisting in other areas of the hotel when needed.

Requirements

• Approximately a 45-hour workweek.

Skills

• Culinary operations
• Food preparation
• Plating
• Menu coordination
• Purchasing
• Scheduling
• Food production
• Food presentation
• Guest service
• Profitability management
• Sanitation standards
• Food safety
• Team leadership
• Cost control
• Inventory management
• Kitchen equipment maintenance
• Food storage
• Service techniques
• Expediting service
• Kitchen management log books
• Cleanliness control
• Restaurant station management
• Health guidelines compliance
• Passionate and engaging service delivery
• Guest recognition
• Guest needs anticipation
• Problem-solving
• Conflict resolution
• Teamwork
• Respectful communication

Location

• Onsite

Work Type

• Full-time

Experience Level

• Overtime Eligible Manager (OEM)

Salary/Compensations

• $32.00 to $38.00

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

• Sonesta International Hotels is the 8th largest hotel company in the U.S. and is growing fast.
• They offer an epic blend of full-service and focused hotels in major cities, with a uniquely diverse portfolio of owned, managed, and franchised properties.
• Sonesta is driven by the human side of hospitality, delivering service with passion, loyalty with purpose, and experiences that connect.
• Their mission is 'Together We Thrive—bringing quality, value, and amazing hospitality to every guest, every stay, across 1000+ properties in eight countries and counting.'

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.