Banquet Kitchen Lead for High-Volume Events

Sonesta International Hotels Corporation; Missouri; On-site; USD 43,000 - 62,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

401(k) Retirement Plan with Company

Paid Vacation & Sick Time

Educational Assistance

Hotel Discounts

Other employee perks

Job summary

Sonesta International Hotels Corporation is seeking a Banquet Sous Chef to lead day-to-day kitchen operations for banquets, catering, and events. You’ll work with the Executive and Banquet Chefs to deliver high-quality, well-presented dishes, while ensuring consistency, portioning, and efficient service.

You’ll supervise line cooks, manage inventory and food costs, and uphold food safety standards (HACCP) across shifts.

Qualifications

• Culinary degree or formal culinary training preferred.
• 2+ years of experience in culinary operations in hotels or restaurants.
• Previous leadership or supervisory experience in a kitchen environment preferred.
• Strong knowledge of food preparation, kitchen operations, and food safety standards.
• Familiarity with HACCP standards, sanitation practices, and health department requirements.

Responsibilities

• Support daily kitchen operations across banquets, catering, and special events.
• Prepare, cook, and present high-quality food while maintaining consistency and presentation standards.
• Supervise and support line cooks and kitchen team members during service periods.
• Collaborate with Executive and Banquet Chefs to execute menus and seasonal specials.
• Monitor food quality, kitchen cleanliness, inventory, and efficiency throughout each shift.
• Assist with food ordering, receiving, inventory management, and proper storage procedures.
• Train culinary team on recipes, techniques, and safety procedures; maintain a safe kitchen environment.

Skills

Culinary leadership

Food safety

HACCP knowledge

Teamwork and communication

Quality control

Education

Culinary degree

Job description

Sonesta International Hotels Corporation is seeking a Banquet Sous Chef to lead day-to-day kitchen operations for banquets, catering, and events. You’ll work with the Executive and Banquet Chefs to deliver high-quality, well-presented dishes, while ensuring consistency, portioning, and efficient service.

You’ll supervise line cooks, manage inventory and food costs, and uphold food safety standards (HACCP) across shifts.