Banquet Executive Sous Chef — Lead & Innovate

Reitmr; San Juan (PR); On-site; USD 65,000 - 90,000; Full time

Job summary

Sonesta International Hotels is seeking an Executive Sous Chef to lead the banquet kitchen, supervise chefs, and ensure high-quality, consistently presented cuisine across all events. This role emphasizes strong leadership, cost control, and collaboration with the FOH team to deliver exceptional guest experiences.

The ideal candidate will have a culinary degree, ServSafe certification, and a track record of managing diverse teams in a fast-paced hotel kitchen, including evenings, weekends, and

Qualifications

• Track record of delivering exceptional guest or client experience.
• Knowledgeable and dexterous using all manner of complex kitchen equipment.
• Expert skills and experience planning, designing, and preparing meals.
• Communication skills are utilized a significant amount of time for training and safety purposes, and when interacting with guests and associates.
• Strong communication skills (Effective and clear communicator).
• Excellent time management and organizational skills.
• Proven leadership and creative abilities inside the kitchen.
• Appropriate professional appearance and demeanor.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence.
• Must be available to work nights, week-ends and holidays as needed.
• Ability to speak effectively before groups of customers or employees of organization
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form

Responsibilities

• Supervise a diverse culinary staff to produce consistently superior cuisine.
• Plan and organize production, purchasing and scheduling.
• Maintain strong communication and teamwork with the FOH team.
• Establish professional demeanor and standards for the outlet.
• Delegate responsibility to utilize the strengths of the culinary team.
• Perform administrative tasks as assigned by the Executive Chef.
• Demonstrate mastery of cooking techniques: sauté, braise, poach, grill, fry, steam.
• Create innovative dishes and plate presentations using seasonal ingredients.
• Work quickly to meet deadlines and demands of business.
• Train staff on all menu items.
• Monitor food and labor costs in all outlets.
• Attend staff meetings and maintain a clean safe work environment.
• Maintain compliance with health department rules and regulations.
• Keep informed of banquet counts and event orders.

Skills

Staff supervision

Kitchen equipment knowledge

Menu planning

Guest service focus

Communication skills

Time management

Leadership

Education

Culinary degree

ServSafe certification

Job description

Sonesta International Hotels is seeking an Executive Sous Chef to lead the banquet kitchen, supervise chefs, and ensure high-quality, consistently presented cuisine across all events. This role emphasizes strong leadership, cost control, and collaboration with the FOH team to deliver exceptional guest experiences.

The ideal candidate will have a culinary degree, ServSafe certification, and a track record of managing diverse teams in a fast-paced hotel kitchen, including evenings, weekends, and