Executive Sous Chef: Hospitality Kitchen Leader

Sonesta Hotels International Corporation in; Chicago (IL); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Medical, Dental and Vision Insurance

Health Savings Account with Company M"

401(k) Retirement Plan with Company M"

Paid Vacation and Sick Days

Short/Long Disability Insurance

Employee Perks and Discounts

Job summary

Sonesta Hotels International Corporation is seeking an Executive Sous Chef to lead daily kitchen operations across restaurants, banquets, catering, room service, and events. You’ll supervise teams, coach staff, and ensure high-quality food, consistency, and guest experiences in a fast-paced hotel environment.

With a culinary degree and 3+ years in leadership roles, you’ll drive menu development, control costs, and uphold HACCP standards while collaborating with hotel leadership to deliver

Qualifications

• 3+ years culinary leadership in hotels or high-volume settings.
• Experience leading kitchen teams and executing menus.
• Strong knowledge of HACCP and food safety practices.

Responsibilities

• Lead day-to-day culinary and kitchen operations across outlets.
• Supervise cooks, coach staff, and scheduleteam rosters.
• Ensure quality, presentation, portions, and standards across outlets.
• Oversee inventory, food ordering, and cost control.
• Support menu development and seasonal offerings.
• Maintain safety, sanitation, and health compliance.

Skills

Culinary leadership

Kitchen operations

Team leadership

Menu development

Food safety

Cost control

Education

Culinary degree

Job description

Sonesta Hotels International Corporation is seeking an Executive Sous Chef to lead daily kitchen operations across restaurants, banquets, catering, room service, and events. You’ll supervise teams, coach staff, and ensure high-quality food, consistency, and guest experiences in a fast-paced hotel environment.

With a culinary degree and 3+ years in leadership roles, you’ll drive menu development, control costs, and uphold HACCP standards while collaborating with hotel leadership to deliver