Executive Sous Chef

Reitmr; Cambridge (MA); On-site; USD 88,000 - 92,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

Health Savings Account (HSA) with 20%+

401(k) Retirement Plan with Company 8%

Paid Vacation & Sick Time

Paid Parental Leave

Company-Paid Life Insurance

Company-Paid Short-Term & Long-Term DI

Hospital Indemnity, Critical Illness &

Educational Assistance

Hotel Discounts

Additional Perks & Employee Discounts

Job summary

Sonesta International Hotels in Cambridge, MA is seeking a hands-on Chef to lead the Culinary Department, set the tone for our Culture of Caring, and drive daily operations with a focus on guest satisfaction and high culinary standards.

You will supervise kitchen staff, write and test recipes, develop menus, control food costs, and coordinate with catering for events while maintaining sanitation and safety. A comprehensive benefits package and bonus eligibility are included.

Responsibilities

• Assist in leading the Culinary Department and in providing direction for day-to-day operations.
• Supervise and coordinate food preparation and production. Assign specific tasks to the kitchen staff.
• Ensure food preparation and production are done in a way that meets sanitation, safety, and quality standards.
• Cook, carve meats, and prepares dishes during rush periods and banquets, and other social functions.
• Assumes responsibility for the Kitchen in absence of the Executive Sous Chef.
• Write and test recipes. Create menus and food displays and provide guidelines for food presentation to Kitchen staff.
• Monitor the quality of all food products in the kitchen to ensure standards are being met.
• Supervise and ensure strict compliance to recipe card system and maintains quarterly audit of the system.
• Attends all mandatory meetings and conducts regular department meetings.
• Review BEOs, make notes, develop, and assign production and preparation tasks accordingly.
• Ensure that supplies are ordered, received, and properly stored. Maintain an inventory of supplies and kitchen equipment.
• Meet with guests to seek feedback and ensure food production meet and exceed guest expectations. Respond to guest complaints and ensure proper follow-up is completed.
• Work with the Catering Department to develop special menus for functions and Monitor payroll, approve timesheets, and process payroll at the end of the pay period.
• Ensure all Sonesta safety and sanitation standards are adhered to.
• Maintain high standards of personal appearance and grooming.
• Perform any other job-related duties as assigned.
• Strategy and Planning: Prepare weekly work schedules in accordance with staffing guidelines and labor forecast and adjust schedules throughout the week to meet business demands.
• Analyze guest satisfaction data to develop and implement plans to achieve established goals related to guest satisfaction scores.
• Conduct regular inventory of food items and equipment.
• Financial Management: Manage department expenses and ensure food cost is reviewed daily.
• Achieve budgeted revenues, control labor costs & expenses, and maximize profitability within the Culinary department.
• Manage staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Actively participate and advise in the budget and forecasting processes that support the overall objectives of the hotel.

Job description

We're People People. Are you?

We're Sonesta International Hotels-the 8th largest hotel company in the U.S. (and growing fast ).

With a dynamic mix of full-service and focused hotels across major cities, our diverse portfolio of owned, managed, and franchised properties means we're everywhere our guests need us to be. But here's the thing-we're not just in the business of hotels, we're in the business of people. We bring service with passion, loyalty with purpose, and create experiences that genuinely connect-delivering quality, value, and memorable stays across 1,000+ properties in eight countries (and counting).

What this role is all about

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.

What you'll be doing

• Assist in leading the Culinary Department and in providing direction for day-to-day operations.
• Supervise and coordinate food preparation and production. Assign specific tasks to the kitchen staff.
• Ensure food preparation and production are done in a way that meets sanitation, safety, and quality standards.
• Cook, carve meats, and prepares dishes during rush periods and banquets, and other social functions.
• Assumes responsibility for the Kitchen in absence of the Executive Sous Chef.
• Write and test recipes. Create menus and food displays and provide guidelines for food presentation to Kitchen staff.
• Monitor the quality of all food products in the kitchen to ensure standards are being met.
• Supervise and ensure strict compliance to recipe card system and maintains quarterly audit of the system.
• Attends all mandatory meetings and conducts regular department meetings.
• Review BEOs, make notes, develop, and assign production and preparation tasks accordingly.
• Ensure that supplies are ordered, received, and properly stored. Maintain an inventory of supplies and kitchen equipment.
• Meet with guests to seek feedback and ensure food production meet and exceed guest expectations. Respond to guest complaints and ensure proper follow-up is completed.
• Work with the Catering Department to develop special menus for functions and Monitor payroll, approve timesheets, and process payroll at the end of the pay period.
• Ensure all Sonesta safety and sanitation standards are adhered to.
• Maintain high standards of personal appearance and grooming.
• Perform any other job-related duties as assigned.

Strategy and Planning

Prepare weekly work schedules in accordance with staffing guidelines and labor forecast and adjust schedules throughout the week to meet business demands.

Analyze guest satisfaction data to develop and implement plans to achieve established goals related to guest satisfaction scores.

Conduct regular inventory of food items and equipment.

Financial Management

Manage department expenses and ensure food cost is reviewed daily.

Achieve budgeted revenues, control labor costs & expenses, and maximize profitability within the Culinary department.

Manage staffing levels to ensure that guest service, operational needs, and financial objectives are met.

Actively participate and advise in the budget and forecasting processes that support the overall objectives of the hotel.

Anticipated Pay Range & Additional Job Information

$88k to $92k Base pay offered may vary depending on various factors including but not limited to job related knowledge, skills and job specific experience/ overall experience. This position is eligible for a bonus plan

How we reward you

• Medical, Dental & Vision Insurance
• Health Savings Account (HSA) with Company Match
• 401(k) Retirement Plan with Company Match
• Paid Vacation & Sick Time
• Paid Parental Leave
• Company-Paid Life Insurance
• Company-Paid Short-Term & Long-Term Disability
• Hospital Indemnity, Critical Illness & Accident Insurance
• Educational Assistance
• Sonesta Hotel Discounts (yes, you'll want to use these )
• Additional Perks & Employee Discounts

Our Commitment to You

Sonesta is proud to be an equal opportunity employer. We consider all qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law.