Sous Chef

Columbus, OH, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $48,300.00 - $65,200.00

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Health Savings Account with Company Match

401(k) retirement plan with company match

Paid Vacation and Sick Days

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

Job Description

Sonesta is a prestigious and well-established hospitality company renowned for its commitment to delivering exceptional guest experiences through its diverse portfolio of hotels and resorts. With a focus on quality, innovation, and personalized service, Sonesta has grown to become a leading name in the hotel and hospitality industry. The company prides itself on fostering a collaborative and inclusive work environment, encouraging professional growth and development among its employees. Sonesta's dedication to excellence is reflected in its comprehensive benefits package designed to support the well-being and financial security of its workforce. The company offers a variety of roles that emphasize teamwork,... Show More

Job Requirements

High school diploma or equivalent
prior experience in a leadership or supervisory culinary role
knowledge of food safety and sanitation standards
ability to work flexible hours including nights, weekends, and holidays
physical ability to perform duties in a fast-paced kitchen environment
excellent communication and interpersonal skills
strong organizational and time management abilities
proficiency in Microsoft Office applications
ability to handle multiple tasks and work well under pressure
commitment to maintaining high standards of food quality and guest service

Job Qualifications

Must be able to work in an environment that requires physical activity under time constraints
must be able to work with all products and food ingredients used in the kitchen
open availability due to business demands with paid overtime as necessary
excellent verbal and written communication skills
excellent interpersonal and customer service skills
excellent organizational skills and attention to detail
strong analytical and problem-solving skills
strong supervisory and leadership skills
extensive knowledge of hotel and hospitality industry
proficient with Microsoft Word, Excel, and PowerPoint

Job Duties

Supervise and coordinate the food preparation and production
assign specific tasks to the kitchen staff
ensure food preparation and production meet sanitation, safety, and quality standards
cook, carve meats, and prepare dishes during rush periods, banquets, and social functions
assume responsibility for the kitchen in the absence of the Director of Food and Beverage
write and test weekly and quarterly recipes
create menus and food displays and provide kitchen staff with guidelines for food presentation
monitor the quality of all food products to ensure standards are met
supervise and ensure strict compliance to recipe card system and maintain quarterly system audits
attend all mandatory meetings and develop agendas for back-of-house meetings
review banquet event orders, make notes, develop and assign production and preparation tasks
ensure supplies are ordered, received, and properly stored
maintain an inventory of supplies and kitchen equipment
meet with guests to seek feedback and respond to guest complaints with proper follow-up
work with the Director of Food and Beverage to develop special menus for functions
ensure all Sonesta safety and sanitation standards are adhered to
maintain high standards of personal appearance and grooming
perform any other job-related duties as assigned
prepare weekly work schedules in accordance with staffing guidelines and labor forecast
analyze guest satisfaction data to develop plans to improve scores
conduct regular inventory of food items and equipment
manage department expenses and review food cost weekly
achieve budgeted revenues and control labor costs and expenses
manage staffing levels to meet guest service, operational needs, and financial objectives
actively participate and advise in budget and forecasting processes
interview, hire, train, and promote culinary staff
provide constructive feedback and recommend disciplinary action
ensure employees receive proper training
conduct pre-shift meetings
monitor and recognize employee performance
conduct annual performance evaluations
coach the team to improve knowledge, skills, and performance
handle employee issues professionally and timely
collaborate with resources across different departments and corporate office
motivate employees and establish a trusting environment
focus on the department's mission and well-being
lead by example with integrity and respect
inspire the team to embrace Sonesta's core values and guest service standards

Job Location

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