Banquet Kitchen Executive & Culinary Innovator

Sonesta International Hotels Corporation; San Juan (PR); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Medical, Pharmacy, Dental, and Vision

401(k) with company match

Paid Vacation and Sick Days

Educational Assistance

Employee discounts

Parental Leave

Job summary

Sonesta International Hotels Corporation is seeking an Executive Sous Chef to oversee banquet kitchen operations, supervise a diverse culinary team, and ensure high-quality food, presentation, and cost control across events. The role requires strong leadership, menu design, and a focus on guest satisfaction within a dynamic F&B environment.

Responsibilities include planning production, maintaining inventory, coordinating with FOH, and maintaining standards while training staff and ensuring

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.
• Excellent communication abilities for training and safety purposes.

Responsibilities

• Supervise a staff of chefs and cooks of diverse backgrounds and training to produce consistently superior cuisine.
• Plan and organize production, purchasing and scheduling.
• Maintain a strong positive relationship with the FOH team to ensure strong communication and teamwork.
• Delegate responsibility effectively to use the strengths of the entire culinary team.
• Demonstrate mastery of cooking techniques (sauté, braise, poach, grill, fry, steam).
• Create innovative dishes using seasonal and regional ingredients.
• Ensure food and labor costs are controlled across outlets.
• Train staff on all menu items.

Skills

Guest experience

Kitchen equipment

Menu planning

Communication

Leadership

Time management

Education

Culinary degree

ServSafe certification

3+ years supervisory experience

Job description

Sonesta International Hotels Corporation is seeking an Executive Sous Chef to oversee banquet kitchen operations, supervise a diverse culinary team, and ensure high-quality food, presentation, and cost control across events. The role requires strong leadership, menu design, and a focus on guest satisfaction within a dynamic F&B environment.

Responsibilities include planning production, maintaining inventory, coordinating with FOH, and maintaining standards while training staff and ensuring