Executive Sous Chef

Sonesta International Hotels; Cambridge (MA); On-site; USD 50,000 - 90,000; Full time

Job summary

An established industry player in hospitality is seeking a passionate Executive Sous Chef to lead their culinary team. This role emphasizes creating exceptional dining experiences while maintaining high standards of food safety and quality. You'll be responsible for managing kitchen operations, developing menus, and engaging with guests to ensure satisfaction. Join a dynamic environment that values creativity and teamwork, where your culinary skills will shine and contribute to memorable moments for guests. If you're ready to take the next step in your culinary career, this opportunity is perfect for you.

Benefits

Medical Insurance

Dental Insurance

Vision Insurance

401(k) Plan

Paid Time Off

Hotel Discounts

Educational Assistance

Qualifications

• Proven experience in culinary management with a focus on guest satisfaction.
• Strong knowledge of food safety and sanitation standards.

Responsibilities

• Assist in leading the Culinary Department and supervise kitchen staff.
• Manage food preparation, quality standards, and guest feedback.

Skills

Culinary Management

Food Safety Standards

Recipe Development

Guest Engagement

Inventory Management

Education

Culinary Arts Degree

Management Experience

Job description

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Job Description Summary

The Chef sets the tone for Sonesta’s Culture of Caring. We expect leaders to focus on creating amazing moments for guests and team members and dig deep to find ways to create success for their team.

Responsibilities

• Assist in leading the Culinary Department and in providing direction for day-to-day operations.
• Supervise and coordinate food preparation and production, assign tasks to kitchen staff.
• Ensure food safety, sanitation, and quality standards are met.
• Cook, carve meats, and prepare dishes during rush periods and social functions.
• Assume responsibility for the Kitchen in absence of the Executive Sous Chef.
• Write and test recipes, create menus, and guide food presentation.
• Monitor food quality and ensure compliance with standards.
• Supervise recipe adherence and conduct quarterly audits.
• Attend meetings and conduct departmental meetings.
• Review BEOs, develop production plans, and manage supplies and inventory.
• Engage with guests for feedback and handle complaints appropriately.
• Collaborate with Catering for special menus and oversee payroll processes.
• Adhere to safety and sanitation standards.
• Maintain professional appearance and grooming.
• Perform additional duties as required.

Strategy and Planning

• Prepare and adjust weekly work schedules based on staffing and business needs.
• Use guest satisfaction data to improve service quality.
• Conduct inventory checks regularly.

Financial Management

• Manage expenses, monitor food costs, and maximize profitability.
• Ensure staffing levels meet operational and service requirements.
• Participate in budgeting and forecasting.

Additional Information

Benefits include medical, dental, vision, 401(k), paid time off, hotel discounts, educational assistance, and more.

Sonesta is an equal opportunity employer. Complete a full application with your resume for consideration.

Job Details

• Seniority level: Director
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industry: Hospitality