Chef de Cuisine — Lead Culinary Team & Banquets

Sonesta International Hotels Corporation; Atlanta (GA); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

401(k) Retirement Plan with Company 3%

Paid Vacation & Sick Time

Hotel Discounts

Job summary

Sonesta International Hotels Corporation is seeking a Chef de Cuisine to lead the hotel's culinary operations, from menu planning to staff training and banquet service.

The role requires 3+ years as Chef or Sous Chef, ServSafe certification, and strong leadership to elevate guest dining. You will manage costs, maintain safety standards, and guide a team across all F&B outlets.

This is a hands-on, fast-paced position in a vibrant hotel environment, offering opportunities for professional growth.

Qualifications

• 3+ years of experience as a Chef or Sous Chef in hotel or banquet/catering.
• Strong leadership and team management skills with a track record of coaching staff.
• ServSafe certification required; TIPS preferred or to be obtained after hire.
• Proficient in menu planning, food safety and culinary techniques.

Responsibilities

• Lead daily culinary operations across all F&B outlets, including banquets.
• Develop, train, and manage the F&B team, including hiring and scheduling.
• Oversee menu planning and quarterly updates while controlling costs.
• Ensure health, sanitation, and safety compliance, including ServSafe standards.
• Monitor and manage food, beverage, and labor costs within budget.
• Maintain inventory and vendor relations with Avendra/iBuyEfficient.
• Foster teamwork and guest-focused service with ongoing training.

Skills

Chef/Sous Chef experience

Leadership

Menu planning

Cost control

Education

ServSafe Certification

Tools

WORKDAY

COMPASS

Shift Force

Job description

Sonesta International Hotels Corporation is seeking a Chef de Cuisine to lead the hotel's culinary operations, from menu planning to staff training and banquet service.

The role requires 3+ years as Chef or Sous Chef, ServSafe certification, and strong leadership to elevate guest dining. You will manage costs, maintain safety standards, and guide a team across all F&B outlets.

This is a hands-on, fast-paced position in a vibrant hotel environment, offering opportunities for professional growth.