Executive Sous Chef: Lead Creative, High-Volume Kitchens

Sonesta International Hotels Corporation; Minneapolis (MN); On-site; USD 68,000 - 75,000; Full time

Benefits offered by this job

Medical, Dental and Vision Insurance

Paid Vacation and Sick Days

Holidays and Personal Days (Floaters)

401(k) Retirement Plan

Job summary

Sonesta International Hotels Corporation in Minneapolis is seeking an Executive Sous Chef to lead day-to-day kitchen operations across restaurants, banquets, catering, and room service, partnering with the Executive Chef to deliver consistent, high-quality dining experiences.

The role requires a culinary degree or formal training and 3+ years of leadership in hotels or high-volume settings; previous Sous Chef experience is preferred.

Qualifications

• Culinary degree or formal culinary training preferred.
• 3+ years of culinary leadership experience in hotels, restaurants, resorts, banquets, or high-volume hospitality environments.
• Previous Sous Chef or Kitchen Leadership experience preferred.

Responsibilities

• Lead day-to-day culinary and kitchen operations across restaurants, banquets, catering, room service, and special events.
• Supervise kitchen team members with coaching, training, scheduling, and hands-on leadership.
• Ensure food quality, consistency, presentation, portioning, and service standards across all outlets.
• Assist with menu development, seasonal offerings, banquet menus, and food-innovation initiatives.
• Oversee food preparation, kitchen workflow, and line operations during high-volume service periods.
• Monitor food costs, labor costs, waste, and productivity to support profitability.

Skills

Culinary leadership

Team development

Operational leadership

Food safety

Education

Culinary degree or formal culinary training

Job description

Sonesta International Hotels Corporation in Minneapolis is seeking an Executive Sous Chef to lead day-to-day kitchen operations across restaurants, banquets, catering, and room service, partnering with the Executive Chef to deliver consistent, high-quality dining experiences.

The role requires a culinary degree or formal training and 3+ years of leadership in hotels or high-volume settings; previous Sous Chef experience is preferred.