We’re People People. Are you?
We’re Sonesta International Hotels—the 8th largest hotel company in the U.S. (and growing fast 🚀).
With a dynamic mix of full-service and focused hotels across major cities, our diverse portfolio of owned, managed, and franchised properties means we’re everywhere our guests need us to be.
But here’s the thing—we’re not just in the business of hotels, we’re in the business of people. We bring service with passion, loyalty with purpose, and create experiences that genuinely connect—delivering quality, value, and memorable stays across 1,000+ properties in eight countries (and counting).
What this role is all about
The Sous Chef assists in managing a single food and beverage outlet or a shift or section of food and beverage operations. Supervise kitchen employees and entry-level Culinary Staff in preparation and cooking of various food items and their garnishment and presentation. Responsible for menu planning and development and cost control.
What you’ll be doing
Key Job Functions
Supervise activities of assigned staff, communicate goals, and assign/schedule work. Communicate and enforce policies and procedures.
Recommend and initiate disciplinary, or other staffing /human resources- related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching.
Assist in developing new menu concepts. Develop test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility.
Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
Inspect the cleanliness of the line floor and all kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify the Maintenance Department of any needed repairs.
Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain and strictly aide by proper storage procedures and state sanitation and health regulations. Notify the maintenance Department of any needed repairs.
Maintain waste and control costs.
Assist’s in determining the minimum and maximum stocks of all food, material and equipment.
Assist’s cooking and food preparation as required.
Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.
Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering and banquet staff with banquets, parties and other special events.
Interact with outside contacts:
Guests-to ensure their total satisfaction
Vendors- to order supplies and equipment and ensure best prices and quality
Health Department and other regulatory agencies- regarding safety matters and kitchen inspections
May serve as Manager on Duty.
Build solid relationship with your Colleagues
Treat colleagues with respect and dignity
Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.
Deliver Passionate & Engaging Service to our Guests
You will be passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs in order to exceed their expectations
You will consistently deliver our GUEST model: G reet or welcome everyone, warmly with a smile
U se eye and ear contact and guest’s name
E stablish/anticipate needs
S olve and own all…