Executive Sous Chef: Lead Culinary & Events Excellence

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

Benefits offered by this job

Medical, Dental & Vision Insurance

HSA with Company Match

401(k) Retirement Plan with Company 0r

Paid Vacation & Sick Time

Paid Parental Leave

Life Insurance

Disability Insurance

Hospital Indemnity, Critical Illness &

Educational Assistance

Sonesta Hotel Discounts

Additional Perks & Employee Discounts

Job summary

Sonesta Hotels in Milpitas, CA, is seeking an Executive Sous Chef to lead daily kitchen operations across restaurants, banquets, catering, and room service. You will supervise chefs and staff, drive high-quality dining experiences, and collaborate with the Executive Chef to deliver memorable guest experiences.

You will oversee menu execution, drive efficiency during busy services, and mentor culinary teams to foster a positive, collaborative culture aligned with Sonesta’s people-first ethos.

Qualifications

• 3+ years of culinary leadership in hotels or high-volume hospitality.
• Culinary degree or formal training preferred.
• Strong leadership, communication, and teamwork skills.

Responsibilities

• Lead day-to-day culinary operations across restaurants, banquets, catering, room service, and events.
• Coach and supervise kitchen staff; schedule and develop teams.
• Maintain food quality, presentation, portioning, and service standards.
• Assist with menu development and seasonal offerings.
• Oversee inventory, food ordering, and cost-control measures.

Skills

Leadership

Communication

Multitasking

Problem solving

Team development

Hospitality knowledge

Education

Culinary degree or training

Job description

Sonesta Hotels in Milpitas, CA, is seeking an Executive Sous Chef to lead daily kitchen operations across restaurants, banquets, catering, and room service. You will supervise chefs and staff, drive high-quality dining experiences, and collaborate with the Executive Chef to deliver memorable guest experiences.

You will oversee menu execution, drive efficiency during busy services, and mentor culinary teams to foster a positive, collaborative culture aligned with Sonesta’s people-first ethos.