Executive Banquet Chef | Lead, Create & Elevate Cuisine

Sonesta Hotels; United States; On-site; USD 80,000 - 110,000; Full time

Benefits offered by this job

Medical Insurance

401(k)

Paid Vacation

Sick Days

Hotel Discounts

Educational Assistance

Parental Leave

Referral Incentive

Life Insurance

Development Programs

Job summary

Sonesta International Hotels is seeking an Executive Sous Chef to lead banquet kitchen operations, ensure quality, and maintain food costs across events. You will supervise diverse culinary teams, coordinate production, and collaborate closely with the FOH team to deliver exceptional guest experiences.

You will train staff, design innovative dishes, manage schedules, and uphold food safety standards while meeting deadlines for all banquet functions on property.

Qualifications

• Track record of delivering exceptional guest experiences.
• Dexterous with complex kitchen equipment.
• Expert skills in planning, designing, and preparing meals.
• Strong communication for training and safety, and guest interactions.
• Effective and clear communicator with staff and guests.
• Excellent time management and organizational skills.
• Proven leadership and creative abilities inside the kitchen.
• Professional appearance and demeanor.

Responsibilities

• Supervise a staff of chefs and cooks to produce superior cuisine.
• Plan and organize production, purchasing and scheduling.
• Maintain strong relationships with FOH for teamwork across the F&B team.
• Establish professional standards for the outlet management team.
• Delegate responsibilities to leverage team strengths.
• Perform administrative tasks as directed by the Executive Chef.
• Demonstrate mastery of cooking techniques: sauté, braise, poach, grill, fry, steam.
• Create innovative dishes using seasonal ingredients.
• Train staff on menu items and portions.
• Monitor food and labor costs across all outlets.
• Lead regular staff meetings and briefings.
• Maintain clean, safe work environment per health regulations.
• Monitor banquet event orders and production counts.

Skills

Guest experience

Kitchen leadership

Cooking techniques mastery

Production planning

Food cost control

Team communication

Staff training

Operational oversight

Education

Culinary degree or equivalent experience

ServSafe certification

Three years supervisory culinary experience

Job description

Sonesta International Hotels is seeking an Executive Sous Chef to lead banquet kitchen operations, ensure quality, and maintain food costs across events. You will supervise diverse culinary teams, coordinate production, and collaborate closely with the FOH team to deliver exceptional guest experiences.

You will train staff, design innovative dishes, manage schedules, and uphold food safety standards while meeting deadlines for all banquet functions on property.