Executive Sous Chef

Sonesta Hotels; San Juan (PR); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical, Pharmacy, Dental & Vision

401(k) Retirement Plan

Paid Vacation & Sick Days

Employee Discounts

Job summary

Sonesta International Hotels is seeking an Executive Sous Chef to lead banquet kitchen operations, supervise chefs and cooks, and uphold high standards of food quality and presentation. You’ll drive production planning, inventory control, and collaboration with the FOH team to deliver exceptional guest experiences.

You will also mentor staff, manage costs, and ensure compliance with safety standards while maintaining a dynamic, guest-focused kitchen.

Qualifications

• Three years of supervisory or management experience in culinary operations.
• Culinary degree or related experience; ServSafe certification preferred.
• Willingness to work nights, weekends and holidays as needed.

Responsibilities

• Supervise a staff of chefs and cooks to produce consistently superior cuisine.
• Plan and organize production, purchasing, and scheduling.
• Maintain strong communication with FOH teams to ensure teamwork across all F&B outlets.
• Demonstrate mastery of cooking techniques (sauté, braise, poach, grill, etc.).
• Train staff on menu items and ensure food quality, presentation, and cost controls.

Skills

Leadership & supervision

Kitchen safety & sanitation

Menu planning & cost control

Communication & training

Culinary techniques mastery

Time management

Education

Culinary degree or related experience

ServSafe certification

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 Executive Sous Chef follows and maintains the standard procedures for all banquet functions. Supervision of Banquet Kitchen. Ordering for functions, maintaining food cost and inventory. Maintain quality, presentation and consistency of food.

What you’ll be doing

• Key Job Functions
  • Supervise a staff of chefs and cooks of diverse backgrounds and training to produce consistently superior cuisine
  • Plan and organize production, purchasing and scheduling
  • Maintain a strong positive relationship with the FOH team to ensure strong communication and teamwork throughout the entire F&B team
  • Establish professional demeanor and standards of the management team for the outlet
  • Delegate responsibility effectively to use the strengths of the entire culinary team
  • Perform administrative tasks as assigned by the Executive Chef
  • Demonstrate a thorough mastery of all cooking techniques: sauté, braise, poach, grill, fry, steam, etc.
  • Create innovative dishes and plate presentations using seasonal and regional ingredients.
  • Work quickly and efficiently to meet deadlines and demands of business
  • Check staffing, uniforms, daily production sheets, etc
  • Check production for all meal periods to ensure consistency
  • Train staff on all menu items
  • Demonstrate responsibility for food and labor costs in all outlets
  • Hold and attend regular staff meetings
  • Maintain a clean and safe work environment, following rules and regulations of the local health department
  • Keep informed of guarantee and count for all banquet food functions and events on property.
  • Check all event order sheets, breakfast, lunch, dinner, receptions and special events scheduled.
  • Attend BEO, staff, pre shift, F&B meetings and any other meeting assigned by Executive Chef.
  • Perform and assist with schedules, events and needs of other chefs within the property.
• Deliver Passionate & Engaging Service to our Guests
  • You will be passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs in order to exceed their expectations
  • You will consistently deliver our GUEST model:
    • G reet or welcome everyone, warmly with a smile
    • U se eye and ear contact and guest’s name
    • E stablish/anticipate needs
    • S olve and own all requests/complaints
    • T hank everyone
• Build solid relationship with your Colleagues
  • Treat colleagues with respect and dignity
• Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.

Qualifications and Skills

A candidate for this position must possess the following applicable knowledge, skills and abilities and be able to demonstrate and provide applicable examples to support his/her competency.

• Track record of delivering exceptional guest or client experience
• Knowledgeable and dexterous using all manner of complex kitchen equipment.
• Expert skills and experience planning, designing, and preparing meals.
• Communication skills are utilized a significant amount of time for training and safety purposes, and when interacting with guests and associates.
• Strong communication skills (Effective and clear communicator).
• Excellent time management and organizational skills.
• Proven leadership and creative abilities inside the kitchen.
• Appropriate professional appearance and demeanor
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
• Ability to write routine reports and correspondence
• Must be available to work nights, week-ends and holidays as needed.
• Ability to speak effectively before groups of customers or employees of organization
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form

Education and/or Experience

The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Three years’ experience performing a supervisory or management role in Culinary.
• Culinary degree or relative experience
• ServSafe certification.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, talk or hear. The employee is occasionally required to use hands, reach, stoop, kneel, crouch and crawl. The employee must occasionally lift and/or move up to 25 pounds.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to outside weather conditions, extreme cold and extreme heat. The noise level in the work environment is usually moderate.

Anticipated Pay Range & Additional Job Information

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.

Here’s a snapshot of what we offer:

• Medical, Pharmacy, Dental, and Vision Insurance
• 401(k) Retirement Plan with Company Match
• Paid Vacation and Sick Days
• Paid Funeral Leave
• Sonesta Hotel Discounts
• Educational Assistance
• Paid Parental Leave
• Referral Incentive
• Doctor Clinic
• Sick Incentive
• Development Programs
• Milestone (Years of Service) Incentive
• Employee Cafeteria
• Company Paid Life Insurance
• Various Employee Perks and 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.