Sous Chef

Berwyn, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $30.00 - $33.00

Work Schedule

Standard Hours

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

Sonesta Hotel Discounts

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 insurance

critical illness insurance

accident insurance

Job Description

Sonesta Hotels is a globally recognized hospitality company known for its commitment to exceptional guest experiences across a diverse portfolio of hotels, resorts, and residences. With a strong presence in key destinations around the world, Sonesta combines innovative hospitality practices with a focus on quality and personalized service. The company fosters a dynamic, inclusive, and team-oriented work environment that values both professional growth and community involvement. This dedication not only drives guest satisfaction but also ensures that employees thrive in their respective roles.

The Sous Chef position at Sonesta Hotels plays a pivotal role in supporting the Executive Chef to maintain high standards of culinary excellence. This role is integral to the successful coordination of menus, purchasing, scheduling, food preparation, and plating specifically for banquet and catering events. The Sous Chef is entrusted with sustaining profitable food and beverage operations while delivering exceptional quality products and service. Beyond culinary skills, the Sous Chef is responsible for training kitchen staff, meeting corporate quality standards, and enforcing strict food specifications such as portion control, recipe adherence, and sanitation. This position offers an excellent opportunity for culinary professionals eager to take on a leadership role in a vibrant and fast-paced environment. The Sous Chef will be instrumental in ensuring all banquet events are executed flawlessly, contributing to the overall guest experience and operational profitability. This is an overtime eligible managerial role with an approximate 45-hour workweek, designed for individuals who are passionate about culinary arts and possess strong organizational and leadership skills.

Job Requirements

Overtime eligible manager (OEM) status
availability to work approximately 45 hours per week
ability to work in a fast-paced banquet and catering environment
physical stamina to perform kitchen duties
strong interpersonal skills to train and lead staff
knowledge of health and safety standards
flexibility to assist in other hotel operational areas as needed

Job Qualifications

Proven experience in banquet and catering culinary operations
strong leadership and team management skills
knowledge of food safety and sanitation regulations
ability to coordinate multiple tasks under pressure
excellent organizational and communication skills
culinary training or degree preferred
experience with inventory management and food cost control
ability to deliver high-quality food presentation and consistency
previous experience in a similar managerial role

Job Duties

Order and requisition banquet products in a timely manner and appropriate quantities
coordinate, plan, and supervise production and presentation of food served at banquet events
manage and participate in daily banquet culinary operations including meal preparation, food quality supervision, and compliance with safety and sanitation standards
analyze banquet event orders to plan and coordinate food and beverage for client functions
perform daily walk through inventory to determine production needs and prioritize product utilization
assign production duties to staff and conduct line checks for dinner service
ensure proper use, handling, maintenance, and cleaning of kitchen equipment
maintain food quality standards including consistency and presentation
coordinate proper food storage according to standard operating procedures
direct employees in proper service techniques and assist with expediting dinner service
perform end of night walkthrough and document kitchen management logs
control cleanliness and sanitation across kitchen staff
manage all stations and walk-ins in the restaurant
train and monitor sanitation standards in compliance with state and local health guidelines
deliver passionate and engaging service
build solid relationships with colleagues
perform other duties as assigned and assist in other hotel areas as needed