Senior Sous Chef

Job Description

The Senior Sous Chef is a key member of the culinary leadership team, responsible for managing kitchen operations, supervising staff, and ensuring the highest standards of food quality, safety, and efficiency. This role requires advanced culinary expertise, independent decision-making, and strategic oversight of daily and long-term kitchen functions in support of the Executive Chef and overall business objectives.

Leadership & Management

• Supervise, schedule, and direct kitchen staff, including line cooks, prep cooks, and Utility Stewards.
• Participate in hiring, onboarding, training, evaluating, and, when necessary, disciplining or recommending termination of employees.
• Provide leadership and coaching to foster engagement, productivity, and career development.
• Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensure compliance with all health, standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Aid the Executive Chef in planning, developing, and executing menus aligned with guest expectations and business goals.
• Maintain inventory controls, order supplies, and manage vendor relationships to achieve cost efficiency.
• Establish and enforce kitchen policies, procedures, and workflows to optimize efficiency and quality.
• Collaborate with management on budget development, cost controls, and revenue goals.
• Analyze kitchen operations, identify improvements, and implement process enhancements.
• Contribute to long-term culinary strategies, menu innovation, and guest satisfaction initiatives.
• Participate in management meetings and provide input on operational and strategic decision-making.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluate food products to ensure that quality standards are consistently attained.
• Interacts with food and beverage management to ensure that food production consistently exceeds the expectations of members and guests.
• In conjunction with the F&B management team, assists in maintaining a high level of service principles by established standards.
• Evaluate products to ensure that quality, price, and related goods are consistently met.
• Assists in developing policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Sets up and maintains a clean and orderly work area.
• Trains and supervises Utility and Tournant classifications in job-specific tasks.

Strategy and Planning

• Collaborate with management on budget development, cost controls, and revenue goals.
• Analyze kitchen operations, identify improvements, and implement process enhancements.
• Contribute to long-term culinary strategies, menu innovation, and guest satisfaction initiatives.
• Participate in management meetings and provide input on operational and strategic decision-making.

Qualifications And Skills

• Bachelor’s degree in Culinary Arts, Hospitality Management, or related field (or equivalent experience).
• Track record of delivering exceptional guest or client experience.
• Strong communication skills.
• Professional appearance and demeanor.
• 5+ years in a similar role with multi-outlet & large volume banquet experience.
• Understanding professional cooking and banquet production.
• Great understanding and knowledge of safety, sanitation, and food handling procedures.
• Previous executive chef/senior sous chef experience preferred.
• Ability to take and give directions.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem-solving abilities, be self-motivated, and organized.
• Commitment to quality service, food and beverage knowledge.
• ServSafe certification is required.
• Must be able to work nights, weekends, and some holidays.
• Must be able to speak, read, and understand cooking directions.
• Computer skills required: Microsoft Office and Windows.

Additional Job Information/Anticipated Pay Range

Salary Compensation Range is $85,000 - $90,000.00 annually. Base pay offered may vary depending on various factors including but not limited to job related knowledge, skills, and job specific/overall experience.

Benefits

• Medical, Dental and Vision Insurance
• Health Savings Account with Company Match
• 401(k) Retirement Plan with Company Match
• Paid Vacation and Sick Days
• Sonesta Hotel Discounts
• Employee Perks and Discounts
• Hospital Indemnity
• Critical Illness Insurance
• Accident Insurance

Additional Information

Sonesta is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status or other characteristics protected by law. Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.