Sous Chef

Sonesta International Hotels is the 8th largest hotel company in the United States, rapidly expanding its presence across major cities domestically and internationally. Known for its unique blend of full-service and focused hotels, Sonesta operates a diverse portfolio that includes owned, managed, and franchised properties. This extensive network spans over 1000 properties in eight countries and counting, making Sonesta a prominent name in the hospitality industry. The company is driven by a strong commitment to the human side of hospitality—delivering service with passion, building loyalty with purpose, and creating memorable experiences that truly connect with guests.

At Sonesta, the philosophy "Together We Thrive" captures the collaborative spirit that fuels the company’s ongoing success. This ethos emphasizes the importance of quality, value, and exceptional hospitality, which the brand delivers at every property and to every guest. Sonesta’s dedication to innovation, excellence, and inclusiveness has positioned it as a leader in the hotel industry, continuously setting high standards in guest services and operational performance.

The role of Sous Chef at Sonesta International Hotels is an integral leadership position within their Food and Beverage department. Reporting directly to the Executive Chef, the Sous Chef plays a critical part in coordinating menus, overseeing purchasing, scheduling staff, managing food preparation, and ensuring precision in plating for banquet and catering events. This role demands a strong focus on maintaining profitable Food & Beverage operations while upholding the highest standards of quality products and service.

The Sous Chef is accountable for providing training and mentorship to kitchen staff, ensuring that corporate quality standards are met consistently. This includes establishing and enforcing strict food specifications, managing portion control, validating recipes, and maintaining sanitation protocols. The position requires hands-on involvement in all aspects of banquet culinary operations—from ordering and inventory management to supervising daily food production and presentation.

This role also involves analyzing banquet event orders to plan the food and beverage components of client functions effectively. The Sous Chef ensures that all kitchen operations run smoothly, with special attention to food safety, sanitation compliance with state and local health regulations, and team productivity. They engage closely with line cooks, coordinating daily production standards and performing line checks to maintain quality.

The Sous Chef must demonstrate strong leadership by assigning duties, expediting dinner service, managing kitchen equipment care, and maintaining cleanliness throughout the kitchen area. Additionally, this role fosters a service-oriented environment by adhering to Sonesta’s GUEST model, delivering personalized and engaging guest experiences that anticipate needs, resolve issues, and create lasting impressions.

This position is designated as an Overtime Eligible Manager with an average workweek of approximately 45 hours. Sonesta offers a competitive pay range of $27.00 to $29.50 per hour, reflecting the candidate’s knowledge, skills, and experience. Beyond competitive wages, Sonesta supports its employees with an expansive benefits package designed to promote health, financial security, and work-life balance.