Banquet Sous Chef — Lead Creative Event Kitchen

Sonesta International Hotels Corporation; St. Louis (MO); Sur place; USD 52 000 - 76 000; Plein temps

Avantages offerts par ce poste

Medical Insurance

Dental Insurance

Vision Insurance

401(k) Plan

Paid Vacation

Parental Leave

Life Insurance

Short-Term Disability

Long-Term Disability

Education Assistance

Hotel Discounts

Résumé du poste

Sonesta International Hotels Corporation is seeking a Banquet Sous Chef to lead day-to-day kitchen operations and ensure high-quality, consistent dining experiences for banquets and events. The role works closely with the Executive Chef to support menus, seasonal specials, and guest satisfaction.

You’ll supervise line cooks, monitor food safety, and maintain efficiency in a fast-paced hospitality environment, contributing to memorable stays and outstanding service across our properties.

Qualifications

• Culinary degree or formal culinary training preferred.
• 2+ years of experience in culinary operations, restaurants, hotels, banquets, catering, or hospitality kitchens preferred.
• Previous leadership or supervisory experience in a kitchen environment preferred.
• Strong knowledge of food preparation, cooking techniques, kitchen operations, and food safety standards.

Responsabilités

• Support daily kitchen operations across banquets, catering, and special events.
• Prepare, cook, and present high-quality food while maintaining consistency, portioning, and presentation standards.
• Supervise and support line cooks and kitchen team members during food preparation and service periods.
• Partner with the Executive Chef and Banquet Chef to execute menus, seasonal specials, and banquet offerings.
• Monitor food quality, kitchen cleanliness, inventory levels, and operational efficiency throughout each shift.
• Assist with food ordering, receiving, inventory management, and proper product storage procedures.
• Help maintain food cost controls, minimize waste, and support labor productivity goals.
• Ensure compliance with food safety regulations, sanitation standards, HACCP guidelines, and health department requirements.
• Train and support culinary team members on recipes, cooking techniques, safety procedures, and operational standards.
• Maintain a clean, safe, organized, and positive kitchen environment that supports teamwork and operational excellence.
• Step into kitchen leadership responsibilities as needed to support smooth daily operations.
• Collaborate closely with Banquets, Food & Beverage, and Operations teams to deliver exceptional guest experiences.

Connaissances

Team leadership

Food safety

Culinary techniques

Communication

Formation

Culinary degree

Description du poste

Sonesta International Hotels Corporation is seeking a Banquet Sous Chef to lead day-to-day kitchen operations and ensure high-quality, consistent dining experiences for banquets and events. The role works closely with the Executive Chef to support menus, seasonal specials, and guest satisfaction.

You’ll supervise line cooks, monitor food safety, and maintain efficiency in a fast-paced hospitality environment, contributing to memorable stays and outstanding service across our properties.