Executive Sous Chef — Hotel Dining & Banquets

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

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Health Savings Account

401(k) Retirement Plan

Paid Vacation and Sick Days

Disability Insurance

Employee Perks and Discounts

Job summary

Sonesta Hotels International Corporation in Chicago is seeking an Executive Sous Chef to lead day-to-day kitchen operations across restaurants, banquets, catering, and room service. You'll partner with the Executive Chef to ensure quality, consistency, and guest experiences while developing menu concepts and mentoring kitchen teams.

The role demands culinary leadership within a fast-paced environment, with a focus on food safety, cost control, and staff development.

Qualifications

• 3+ years of culinary leadership experience in hotels, restaurants, or high-volume hospitality.
• Previous Sous Chef or Kitchen Leadership experience preferred.
• Strong knowledge of food preparation, banquet operations, and inventory management.

Responsibilities

• Support the Executive Chef in leading all day-to-day culinary and kitchen operations across restaurants, banquets, catering, room service, and special events.
• Supervise kitchen team members, providing coaching, training, scheduling, and hands-on leadership to ensure operational excellence and strong team performance.
• Ensure food quality, consistency, presentation, portioning, and service standards are maintained across all culinary outlets.
• Assist with menu development, seasonal offerings, banquet menus, and food innovation initiatives.
• Oversee food preparation, kitchen workflow, and line operations to ensure efficiency during high-volume service periods.
• Support inventory management, food ordering, receiving, and product quality control processes.
• Monitor food costs, labor costs, waste reduction, and kitchen productivity to support profitability goals.
• Ensure compliance with food safety regulations, sanitation standards, HACCP guidelines, and health department requirements.
• Partner with Banquets, Catering, Food & Beverage, and hotel leadership to execute meetings, weddings, conferences, and events.
• Maintain a clean, safe, organized, and high-performing kitchen environment.
• Step into operational leadership responsibilities in the absence of the Executive Chef as needed.
• Support employee engagement, culinary training, development, and succession planning within the kitchen.
• Any other duties as assigned.

Skills

Culinary leadership

Team development

Food safety HACCP

Operational leadership

Effective communication

Education

Culinary degree or formal training

Job description

Sonesta Hotels International Corporation in Chicago is seeking an Executive Sous Chef to lead day-to-day kitchen operations across restaurants, banquets, catering, and room service. You'll partner with the Executive Chef to ensure quality, consistency, and guest experiences while developing menu concepts and mentoring kitchen teams.

The role demands culinary leadership within a fast-paced environment, with a focus on food safety, cost control, and staff development.