Sous Chef

Minneapolis, MN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $27.00 - $30.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Paid vacation

paid sick days

Holidays

401(k) retirement plan

Job Description

Sonesta International Hotels is the 8th largest hotel company in the United States and is rapidly expanding. It operates an impressive and diverse portfolio of owned, managed, and franchised properties, encompassing a blend of full-service and focused hotels located in major cities across eight countries. Sonesta is driven by a commitment to human-centered hospitality, prioritizing service delivered with passion, loyalty with purpose, and creating memorable experiences that truly connect with guests. With over 1000 properties worldwide, Sonesta International Hotels embodies the philosophy of 'Together We Thrive,' continuously striving to bring quality, value, and excellent service to every guest during every stay.\n\nThe role of Sous Chef at Sonesta International Hotels is a vital leadership position within the food and beverage team, supporting the Executive Chef in maintaining high standards of banquet and catering food service. The Sous Chef is responsible for overseeing menu coordination, purchasing, scheduling, food preparation, and plating for banquet events while ensuring profitability and upholding Sonesta's corporate quality standards. This role is integral in maintaining sanitation, portion control, recipe adherence, and food specification compliance. The Sous Chef serves as a mentor and trainer to kitchen staff, fostering a collaborative and efficient culinary environment where quality and guest satisfaction are paramount. The position requires hands-on involvement in all aspects of banquet culinary operations including supervising food quality and presentation, managing safety and sanitation standards, ensuring productivity, and implementing cost control measures. The Sous Chef also plays a critical role in analyzing banquet event orders for food and beverage planning, prioritizing inventory usage, directing team members in service techniques, and maintaining cleanliness and sanitation throughout the kitchen. This managerial role is overtime eligible, typically requiring a 45-hour workweek with a competitive pay range of $27.00 to $30.00 per hour. Employees in this role are expected to uphold the company’s guest service model and foster positive relationships with colleagues, contributing to the overall success and dynamic culture of Sonesta International Hotels. Sonesta also emphasizes equal opportunity employment and encourages qualified applicants to complete their applications fully to be considered.

Job Requirements

High school diploma or equivalent
previous experience in banquet or catered food service
knowledge of food safety standards and sanitation regulations
strong leadership and interpersonal skills
ability to work flexible hours including evenings, weekends, and holidays
capacity to handle physically demanding tasks
proficiency in inventory and cost control
good communication skills
ability to train and supervise staff effectively

Job Qualifications

Previous experience in banquet or large-scale food production
culinary degree or equivalent training preferred
strong leadership and team management skills
knowledge of food safety and sanitation practices
ability to train and mentor kitchen staff
excellent organizational and communication skills
ability to work in a fast-paced environment
understanding of cost control and inventory management
attention to detail in food quality and presentation
familiarity with kitchen equipment operation and maintenance

Job Duties

Order and requisition banquet products in a timely and appropriate manner
coordinate, plan, and supervise food production and presentation for banquet events
manage and participate in daily banquet culinary operations including meal preparation, food quality supervision, and safety compliance
analyze banquet event orders to coordinate food and beverage functions
perform daily inventory walk-throughs to determine production and prioritize product use
assign production duties to staff
conduct line checks for dinner service to ensure quality
meet with line cooks daily to coordinate production standards
operate, clean, and maintain kitchen equipment properly
maintain food quality standards including consistency and presentation
coordinate food storage following standard procedures
direct employees in proper service techniques
assist with expediting dinner service
perform end-of-night kitchen walk-throughs
document and review kitchen management log books
ensure cleanliness and sanitation of all kitchen employees
oversee all kitchen stations and walk-ins
practice, train, monitor, and maintain sanitation standards including health guidelines