Job Overview
Employment Type
Full-time
Work Schedule
Day Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Health savings account
401(k) retirement plan
Paid vacation
paid sick days
hotel discounts
educational assistance
Paid parental leave
Life insurance
Short term disability insurance
long term disability insurance
employee perks
Hospital Indemnity insurance
critical illness insurance
accident insurance
Job Description
Sonesta International Hotels is the 8th largest hotel company in the United States, rapidly expanding its presence across the country and internationally. Known for its unique blend of full-service and focused hotels, Sonesta boasts a diverse portfolio comprising owned, managed, and franchised properties. The company operates over 1000 properties in eight countries, delivering exceptional hospitality experiences that connect with guests on a personal level. Sonesta’s commitment to the human side of hospitality is evident in the way it fosters service with passion, loyalty with purpose, and quality with consistency. Sonesta is not just a hotel company, but a community dedicated to bringing quality, value, and memorable experiences to every guest, every stay. Their motto, "Together We Thrive," encapsulates the collaborative and respectful working environment that helps drive success and growth for both employees and guests alike.
The Sous Chef role at Sonesta International Hotels is a key culinary position responsible for upholding the highest standards in food preparation, kitchen management, and team leadership. The Sous Chef will be involved in maintaining and training staff on all recipes, standards, and menu items. This position requires strong organizational skills, culinary expertise, and the ability to lead by example. The Sous Chef supports dinner service operations and ensures quality, consistency, and presentation of all dishes. Key responsibilities include conducting daily inventory walkthroughs to assess production needs, assigning duties to kitchen staff, managing food storage according to standard operating procedures, and enforcing sanitation standards in compliance with health regulations.
Furthermore, the Sous Chef collaborates closely with line cooks and other culinary team members to coordinate dinner service and expedite food preparation efficiently. This role also involves documenting important kitchen management details daily and assisting in training employees to uphold proper service techniques. The candidate must be passionate about delivering engaging service to guests, ensuring that every interaction aligns with Sonesta’s GUEST service model: Greeting warmly, Using eye and ear contact, Establishing and anticipating needs, Solving requests or complaints, and Thanking every guest. The Sous Chef is also expected to build respectful relationships with colleagues and support other hotel operations when needed. Sonesta values continuous improvement and employee development, offering a variety of benefits to ensure the health and financial security of its team. This role offers an exciting opportunity for culinary professionals to join a fast-growing company that prioritizes quality and customer satisfaction while fostering a rewarding and inclusive work culture.
The Sous Chef role at Sonesta International Hotels is a key culinary position responsible for upholding the highest standards in food preparation, kitchen management, and team leadership. The Sous Chef will be involved in maintaining and training staff on all recipes, standards, and menu items. This position requires strong organizational skills, culinary expertise, and the ability to lead by example. The Sous Chef supports dinner service operations and ensures quality, consistency, and presentation of all dishes. Key responsibilities include conducting daily inventory walkthroughs to assess production needs, assigning duties to kitchen staff, managing food storage according to standard operating procedures, and enforcing sanitation standards in compliance with health regulations.
Furthermore, the Sous Chef collaborates closely with line cooks and other culinary team members to coordinate dinner service and expedite food preparation efficiently. This role also involves documenting important kitchen management details daily and assisting in training employees to uphold proper service techniques. The candidate must be passionate about delivering engaging service to guests, ensuring that every interaction aligns with Sonesta’s GUEST service model: Greeting warmly, Using eye and ear contact, Establishing and anticipating needs, Solving requests or complaints, and Thanking every guest. The Sous Chef is also expected to build respectful relationships with colleagues and support other hotel operations when needed. Sonesta values continuous improvement and employee development, offering a variety of benefits to ensure the health and financial security of its team. This role offers an exciting opportunity for culinary professionals to join a fast-growing company that prioritizes quality and customer satisfaction while fostering a rewarding and inclusive work culture.
Job Requirements
- High school diploma or equivalent
- Previous experience in a kitchen or culinary environment
- Ability to perform physical kitchen duties including standing for long periods and lifting
- Knowledge of food safety and sanitation regulations
- Strong communication and interpersonal skills
- Ability to work flexible hours including nights, weekends, and holidays
- Willingness to support and assist in other hotel operations as needed
Job Qualifications
- Previous culinary experience in a similar or higher-level kitchen environment
- Knowledge of food safety and sanitation standards
- Strong leadership and team management skills
- Ability to train and mentor kitchen staff
- Excellent organizational and time management skills
- Ability to work well under pressure during busy service times
- Passion for delivering exceptional guest service
- High school diploma or equivalent
- Culinary degree or certification preferred
Job Duties
- Perform all daily walk through inventory to determine daily production and prioritize product utilization
- Help assign production duties to all staff
- Conduct a line check for dinner service to ensure quality of product
- Meet daily with line cooks to coordinate and ensure production standards
- Perform all responsibilities of each position in kitchen
- Properly use, handle, clean, breakdown, and maintain all kitchen equipment
- Maintain food quality standards including consistency and presentation
- Coordinate proper food storage according to standard operating procedure
- Direct employees in proper service techniques
- Assist with expediting dinner service
- Perform end of night walk through
- Document appropriate information in kitchen management log books daily
- Review information in kitchen management log books daily
- Control cleanliness and sanitation of all employees for entire kitchen
- Manage and oversee all stations and walk-ins in restaurant
- Practice, train, monitor, and maintain sanitation standards, including state and local health guidelines
- Deliver passionate and engaging service to guests following the GUEST model
- Build solid relationships with colleagues treating them with respect and dignity
- Perform other duties and responsibilities as assigned including assisting other areas of the hotel
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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