Executive Sous Chef - Lead, Create & Elevate Hotel Kitchens

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

Benefits offered by this job

Medical, Dental and Vision Insurance

401(k) Retirement Plan with Company

Paid Vacation and Sick Days

Sonesta Hotel Discounts

Educational Assistance

Paid Parental Leave

Company Paid Life Insurance

Disability Insurance

Employee Perks and Discounts

Job summary

Sonesta International Hotels in Chicago is seeking an Executive Sous Chef to lead day-to-day kitchen operations across restaurants, banquets, catering, room service and events. You will coach teams, ensure quality and consistency, and support menu development in a fast-paced hospitality setting.

The role requires 3+ years in culinary leadership in hotels or high-volume environments, with HACCP knowledge and strong leadership skills.

Qualifications

• Culinary degree or formal culinary training preferred.
• 3+ years of culinary leadership experience in hotels, restaurants, or high-volume hospitality environments.
• Previous Sous Chef or Kitchen Leadership experience preferred.
• Strong knowledge of food preparation, banquet operations, inventory management and kitchen operations.
• Knowledge of food safety regulations, HACCP and sanitation practices.

Responsibilities

• Support the Executive Chef in leading all day-to-day culinary and kitchen operations across restaurants, banquets, catering, room service and events.
• Coach, train, schedule, and lead kitchen team members to ensure excellence and strong performance.
• Ensure food quality, presentation, portioning, and service standards across outlets.
• Assist with menu development, seasonal offerings, and food innovation initiatives.
• Oversee prep, workflow, and line operations to maintain efficiency during high-volume service.
• Support inventory management, ordering, receiving, and quality control.
• Monitor food costs, labor costs, waste reduction and productivity to support profitability.
• Ensure compliance with food safety regulations and health department requirements.
• Collaborate with Banquets, Catering, F&B and hotel leadership to execute events.
• Maintain a clean, safe, organized, high-performing kitchen environment.
• Step into operational leadership in the absence of the Executive Chef.

Skills

Leadership

Culinary leadership

Food safety

Menu development

HACCP knowledge

Team coaching

Education

Culinary degree or formal culinary training

Tools

Kitchen operations

Job description

Sonesta International Hotels in Chicago is seeking an Executive Sous Chef to lead day-to-day kitchen operations across restaurants, banquets, catering, room service and events. You will coach teams, ensure quality and consistency, and support menu development in a fast-paced hospitality setting.

The role requires 3+ years in culinary leadership in hotels or high-volume environments, with HACCP knowledge and strong leadership skills.