Executive Sous Chef — Hotel Kitchen Leader & Innovator

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

Benefits offered by this job

Medical Insurance

HSA with Company Match

401(k) Retirement Plan with Company 
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Paid Vacation and Sick Days

Hotel Discounts

Educational Assistance

Paid Parental Leave

Life Insurance

Disability Insurance

Employee Perks and Discounts

Hospital Indemnity

Critical Illness Insurance

Accident Insurance

Job summary

Sonesta Hotels International Corporation is seeking an Executive Sous Chef to lead culinary and kitchen operations across our hotel dining venues, banquets and room service. You will partner with the Executive Chef to drive menu development, ensure top quality and consistency, and foster a collaborative kitchen culture focused on guest experiences.

The role requires a culinary degree or formal training, 3+ years of leadership in hospitality kitchens, and strong leadership with a track record of

Qualifications

• Hospitality-focused culinary leadership experience in hotels/resorts or high-volume environments.
• Experience supervising kitchen teams, including coaching, scheduling, and hands-on leadership.
• Strong knowledge of food safety regulations, HACCP, sanitation and health department compliance.

Responsibilities

• Lead day-to-day culinary and kitchen operations across all outlets.
• Coach and supervise kitchen staff for high performance and quality standards.
• Ensure food quality, presentation, portioning and service standards.
• Assist with menu development and seasonal offerings.
• Oversee kitchen workflow and high-volume service efficiency.
• Manage inventory, food ordering, receiving, and quality control.
• Monitor costs, waste, and profitability; optimize labor.

Skills

Culinary leadership

Team coaching

Menu development

Cost control

Food safety HACCP

Communication

Operational leadership

Education

Culinary degree or formal culinary training

Job description

Sonesta Hotels International Corporation is seeking an Executive Sous Chef to lead culinary and kitchen operations across our hotel dining venues, banquets and room service. You will partner with the Executive Chef to drive menu development, ensure top quality and consistency, and foster a collaborative kitchen culture focused on guest experiences.

The role requires a culinary degree or formal training, 3+ years of leadership in hospitality kitchens, and strong leadership with a track record of