Executive Sous Chef

Sonesta International Hotels Corporation; Redondo Beach (CA); On-site; USD 73,000 - 80,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

401(k) Plan

Paid Vacation and Sick Days

Hotel Discounts

Educational Assistance

Parental Leave

Life Insurance

Disability Insurance

Job summary

Sonesta International Hotels Corporation in Redondo Beach, CA is seeking an Executive Sous Chef to supervise the culinary team, ensure compliance with health and safety standards, and support the Executive Chef in menu development and costing.

You will assist with training, scheduling, inventory control, and coordinating with Sales, Catering and Banquets to deliver memorable dining experiences for guests, while maintaining cost controls and quality across all outlets.

Qualifications

• Completion of a high school diploma or equivalent; culinary experience and leadership skills.
• Three years of experience as a chef or equivalent in a hotel/restaurant environment.
• Culinary arts degree or certificate is preferred.

Responsibilities

• Assist Executive Chef with food preparations and recipe testing.
• Oversee food preparation, portion control, and waste minimization.
• Ensure health, safety, and sanitation standards are met across outlets.
• Support training, scheduling, and staff development.
• Coordinate with Sales, Catering, and Banquets for events.

Skills

Culinary leadership

Staff supervision

Menu costing

Education

High school diploma or equivalent

Culinary degree/certificate preferred

Tools

Kitchen equipment knowledge

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

Executive Sous Chef supervise the day-to-day activities of the Culinary team to achieve compliance in food preparations, presentation, and quality. Assist with employee training and scheduling. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Serve as Executive Chef in his/her absence.

What you’ll be doing

Assists the Executive Chef with food preparations.

FINANCIAL RETURNS

Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. Assist the Executive Chef in creating and testing new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities. Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.

PEOPLE

Recommend and initiate salary, disciplinary, or other staffing/human resources - related actions in accordance with company rules and policies. Alert management of potentially serious issues. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staffs with banquets, parties and other special events. Interact with outside contacts: Guests - to ensure their total satisfaction Vendors - to order supplies and equipment and ensure best prices and quality Health Department and other regulatory agencies - regarding safety matters and kitchen inspections

GUEST EXPERIENCE

Review the following day's menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Assist with the regular inventory of food and kitchen supplies; order items as necessary to maintain adequate inventory levels.

RESPONSIBLE BUSINESS

Assist in developing new menus and concepts to keep up with business and industry trends. Supervise of day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work. Assist with the communication and enforcement of formal policies and procedures. Assist the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment. Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs. May serve as Manager on Duty or perform other duties as assigned.

ACCOUNTABILITY

Supervises culinary employees in a large full-service, luxury, or resort hotel with multiple major food and beverage outlets, and banquet facilities catering to more than 500 people.

QUALIFICATIONS AND REQUIREMENTS

Completion of a high school diploma or equivalent, and three years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred.

• Carrying or lifting items weighing up to 50 pounds
• Moving about the kitchen
• Handling food, objects, products and utensils
• Bending, stooping, kneeling
• Other: Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company..
• Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• May be required to work nights, weekends, and/or holidays.

Anticipated Pay Range & Additional Job Information

Pay Range $73,000.00-$80,300.00/annual. Base pay offered may vary depending on various factors including but not limited to job related knowledge, skills and job specific experience/overall experience.

How we reward you

At Sonesta, we know showing up for our guests starts with showing up for our people. That means supporting your health, your financial future, and everything in between.

• Medical, Dental and Vision Insurance
• Health Savings Account with Company Match
• 401(k) Retirement Plan with Company Match
• Paid Vacation and Sick Days
• Sonesta Hotel Discounts
• Educational Assistance
• Paid Parental Leave
• Company Paid Life Insurance
• Company Paid Short Term and Long Term Disability Insurance
• Various Employee Perks and Discounts
• Hospital Indemnity
• Critical Illness Insurance
• Accident Insurance

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.

Qualified applicants with arrest or conviction records will be considered for employment in accordance with the Los Angeles County Fair Chance Ordinance for Employers and the California Fair Chance Act.

At Sonesta, we value our team members as individuals who enhance our guests’ experiences with their unique skills and contributions. We actively support professional growth and personal happiness in each of our employees at each of our hotels, resorts, suites and cruise ships. We seek out people who will eagerly partner with us to improve the overall Sonesta experience for our guests, and the overall Sonesta experience for their fellow colleagues.

We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or protected veteran status, or any other characteristic protected by local, state, or federal laws, rules, or regulations.