Executive Sous Chef: Lead Creative, High-Volume Kitchens

Sonesta Hotels International Corporation; Milpitas (CA); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

401(k) Retirement Plan with Company M"

Paid Vacation & Sick Time

Parental Leave

Company-Paid Life Insurance

Disability Insurance

Hotel Discounts

Educational Assistance

Job summary

Sonesta Hotels International Corporation in Milpitas, CA is seeking an Executive Sous Chef to lead culinary operations across restaurants, banquets, and events. You will partner with the Executive Chef to ensure exceptional guest dining experiences and uphold quality, consistency, and efficiency in a fast-paced hospitality environment.

You will mentor kitchen staff, drive menu execution, manage costs, and maintain compliance with safety standards while fostering a collaborative team culture and

Qualifications

• Culinary degree or formal culinary training preferred.
• 3+ years of culinary leadership experience in hotels or similar hospitality settings.
• Previous Sous Chef or kitchen leadership experience preferred.
• Strong knowledge of food preparation, banquet operations, catering, inventory management.

Responsibilities

• Lead day-to-day culinary and kitchen operations across outlets and events.
• Coach, train, schedule, and supervise kitchen team members.
• Maintain food quality, presentation, and portioning standards.
• Assist with menu development, seasonal offerings, and banquet menus.
• Oversee kitchen workflow and line operations during busy periods.
• Monitor inventory, food orders, and product quality control.
• Manage food costs, labor productivity, and waste reduction.
• Ensure HACCP compliance and health department standards.

Skills

Culinary leadership

Team leadership

Food quality control

Cost control

Operational excellence

Communication skills

Education

Culinary degree or training

Job description

Sonesta Hotels International Corporation in Milpitas, CA is seeking an Executive Sous Chef to lead culinary operations across restaurants, banquets, and events. You will partner with the Executive Chef to ensure exceptional guest dining experiences and uphold quality, consistency, and efficiency in a fast-paced hospitality environment.

You will mentor kitchen staff, drive menu execution, manage costs, and maintain compliance with safety standards while fostering a collaborative team culture and