Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $49,800.00 - $81,000.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Health Savings Account with Company Match
401(k) retirement plan with company match
Paid vacation
paid sick days
educational assistance
Paid parental leave
Company paid life insurance
company paid short term disability insurance
company paid long term disability insurance
Employee perks and discounts
hospital indemnity
critical illness insurance
accident insurance
Job Description
Sonesta is a globally renowned hospitality company with nearly 80 years of excellence in the hotel and resort industry. Spanning nearly 60 properties across three continents, Sonesta offers a unique and authentic guest experience that reflects the culture and personality of each destination. The company prides itself on its deep roots in communities it serves and its commitment to delivering exceptional guest satisfaction while fostering an inclusive and supportive environment for its employees. Sonesta is much more than a hotel management company; it values individuality and provides its staff with the tools and opportunities to grow, helping them exceed expectations... Show More
Job Requirements
- Bachelor's degree in Culinary Arts, Hospitality Management, or related field or equivalent experience
- 5+ years related experience in a senior culinary role
- ServSafe certification
- ability to work nights, weekends, and holidays
- strong communication skills
- knowledge of safety and sanitation standards
- computer literacy including Microsoft Office
- ability to work effectively under pressure
- ability to collaborate and lead a diverse team
- professional appearance and demeanor
Job Qualifications
- Bachelor's degree in Culinary Arts, Hospitality Management, or related field or equivalent experience
- strong communication skills
- professional appearance and demeanor
- 5+ years in similar role with multi-outlet and large volume banquet experience
- understanding of professional cooking and banquet production
- knowledge of safety, sanitation, and food handling procedures
- previous executive chef or 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
- problem-solving abilities, self-motivated, and organized
- commitment to quality service and food and beverage knowledge
- ServSafe certification
- computer skills including Microsoft Office and Windows
Job Duties
- Supervise, schedule, and direct kitchen staff including line cooks, prep cooks, and Utility Stewards
- participate in hiring, onboarding, training, evaluating, and disciplining employees
- provide leadership and coaching to foster engagement and career development
- approve requisition of food supplies and maintain inventory controls
- ensure compliance with health, sanitation, and safety standards
- establish controls to minimize food waste and theft
- assist Executive Chef in menu planning and execution
- collaborate with management on budget development and cost control
- analyze kitchen operations to identify and implement improvements
- cook or supervise cooking of skillful preparation items
- manage food and payroll costs to maximize profitability
- evaluate food product quality consistently
- interact with food and beverage management to exceed guest expectations
- establish and enforce kitchen policies and procedures
- provide training and professional development
- conduct monthly inventory and update pricing
- promote safe work habits and environment
- train Utility and Tournant staff in job-specific tasks
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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