Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $32.00 - $34.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Health savings account
401(k) retirement plan
Paid vacation
paid sick days
Sonesta Hotel Discounts
educational assistance
Paid parental leave
Life insurance
Short term disability insurance
long term disability insurance
employee perks
hospital indemnity
critical illness insurance
accident insurance
Job Description
Sonesta International Hotels is a dynamic and rapidly expanding hotel company, currently holding the position as the 8th largest hotel group in the United States. With a diverse portfolio that includes over 1000 full-service and focused hotels located in prominent cities across eight countries, Sonesta has established itself as a formidable player in the hospitality industry. The company's unique blend of owned, managed, and franchised properties allows it to offer exceptional service and distinctive hospitality experiences, tailored to meet varying guest needs worldwide. At its core, Sonesta emphasizes the human side of hospitality, delivering passionate service, purposeful loyalty, and memorable... Show More
Job Requirements
- High school diploma or equivalent
- previous culinary experience
- knowledge of food safety and sanitation standards
- ability to lead and supervise kitchen staff
- strong organizational skills
- excellent communication skills
- capacity to work flexible hours including evenings, weekends and holidays
- physical ability to perform kitchen tasks
- willingness to work in a fast-paced environment
- availability to work approximately 45 hours per week
- ability to comply with company policies and procedures
Job Qualifications
- High school diploma or equivalent
- previous experience in culinary or sous chef role preferred
- knowledge of food safety and sanitation regulations
- strong leadership and team management skills
- excellent organizational and multitasking abilities
- effective communication skills
- ability to work under pressure in a fast-paced environment
- proficiency in menu planning and inventory management
- familiarity with kitchen equipment maintenance
- passion for delivering exceptional guest service
- understanding of cost control in food and beverage operations
Job Duties
- Order and requisition banquet and outlet products in a timely manner and appropriate quantities
- coordinate, plan, and supervise production and presentation of food at banquet events and outlets
- manage daily culinary operations including preparation, food quality supervision, compliance with safety and sanitation standards, team productivity, policy implementation, cost controls, and profitability
- analyze banquet event orders to plan food and beverage portions for client functions
- perform daily walkthrough inventory to prioritize product utilization
- assign production duties to staff
- conduct line checks to ensure quality of product
- meet daily with line cooks to ensure production standards
- properly use, clean, breakdown and maintain kitchen equipment
- maintain food quality standards including consistency and presentation
- coordinate proper food storage according to standard procedures
- direct employees in proper service techniques
- assist with expediting service in outlet and banquets
- perform end of night walkthrough
- document and review kitchen management log books
- control cleanliness and sanitation of all employees and kitchen areas
- manage and oversee stations and walk-ins in the restaurant
- practice, train, monitor and maintain sanitation standards including compliance with state and local health guidelines
Restaurants and hotels use OysterLink to hire.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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