Job Description Summary

The Executive Sous Chef is responsible for coordinating, supervising, and directing all aspects of the outlet’s food production while maintaining profitable F&B operations and high-quality products and service levels. They are expected to provide training for all culinary and utility staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes, and sanitation.

Job Description

Principle duties and responsibilities (Essential Functions) include:

Oversee all kitchen preparation meets high quality standards.Develop and execute menus that align with the restaurant's vision and seasonal availability.Supervise and mentor culinary and utility staff, fostering skill development and teamwork.Ensure consistency in flavor, presentation, and portion sizes across all dishes.Perform daily walk-through inventory to determine daily production and prioritize product utilizationPlan and coordinate kitchen and utility staff schedules to optimize productivity.Meet daily with line cooks to coordinate and ensure production standardsDemonstrate a thorough mastery of all cooking techniques: sauté, braise, poach, grill, fry, steam, etc.Properly use, handle, clean, breakdown, and maintain all kitchen equipmentMaintain food quality standards including consistency and presentationDirect employees in proper service techniquesAssist with expediting dinner serviceWork closely with the Exec Chef and Food & Beverage Director to align culinary offerings and overall dining concepts.Interact with guests to receive feedback and tailor menu offerings accordingly.Manage inventory, including ordering, receiving, and maintaining fresh ingredients.Monitor food costs, portion control, and waste management to meet financial goals.Ensure all kitchen equipment is maintained and operates efficiently.Ensure hygiene and safety standards in compliance with local health regulations.Conduct regular inspections to ensure cleanliness and sanitation of the kitchen and storage area.Recruit, train, and evaluate kitchen staff performance.Promote a positive kitchen culture focused on creativity, efficiency, and respect.Develop and manage the kitchen's budget, ensuring profitability.Analyze sales and menu performance to adjust offerings and pricing strategies as needed.Perform administrative tasks as assigned by the Executive ChefUnderstanding Sonesta’s company and safety policies and maintain compliance with OSHA and the health department requirements. 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.

Qualifications and Experience:

Highschool diploma or GED required.Valid Driver’s LicenseReading and writing abilities to understand departmental correspondences and complete all required departmental documents.Excellent interpersonal and customer service skills, including dealing with difficult guests.Must have knowledge of F&B preparation techniques, health department rules and regulations.Possess high attention to detail, speed and accuracy while working as part of a highly functional team.Always convey a positive image of the restaurant and resort.Previous department managerial experience preferred2 years minimum experience in a similar position and in a high-volume establishment and/or experience in working in fine dining.Associate degree in Culinary Arts or American Culinary Federation (AFC) certification is preferred.Advanced knife skills preferred.Valid food handler’s license.

Work Environment:

The noise level is generally moderate to loud.The temperature can vary from cold (walk-in refrigerators and freezers) to hot (cooking on the line, using ovens, using frying machines, etc.)May be required to work outdoors under covered areas.

Physical Demands:

Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping. Prolonged period of standing.

Expected Hours of Work:

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.Must be flexible to work various days and various shifts of the week to include weekends, holidays, days, nights and overnight. Regular attendance in conformance with the standards which have been established by the hotel from time to time is essential to the successful performance of this position. Ten to twelve hour shifts are sometimes required.

Travel:

No travel required.

Additional Job Information/Anticipated

Pay Range

$90,000 - $100,000K Base pay offered may vary depending on various factors including but not limited to job related knowledge, skills, and job specific/overall experience.

Benefits

Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:

Medical, Dental and Vision InsuranceHealth Savings Account with Company Match401(k) Retirement Plan with Company MatchPaid Vacation and Sick DaysSonesta Hotel DiscountsEducational AssistancePaid Parental LeaveCompany Paid Life InsuranceCompany Paid Short Term and Long Term Disability InsuranceVarious Employee Perks and DiscountsHospital IndemnityCritical Illness InsuranceAccident Insurance

Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.