Executive Sous Chef - Lead High-Volume Hotel Kitchens

Sonesta International Hotels Corporation; 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

Perks and Discounts

Job summary

Sonesta International Hotels Corporation in Chicago is seeking an Executive Sous Chef to lead daily culinary operations across restaurants, banquets, catering, room service, and events.

You will mentor kitchen teams, ensure food quality, HACCP compliance, and drive menu development while partnering with the Executive Chef to deliver memorable guest experiences.

This role requires a culinary degree and 3+ years of leadership in hospitality, with evening, weekend and holiday availability expected.

Qualifications

• Culinary degree or formal culinary training preferred.
• 3+ years of culinary leadership experience in hotels or high‑volume facilities.
• Strong knowledge of food safety, HACCP, sanitation and health compliance.

Responsibilities

• Lead day‑to‑day culinary operations across restaurants, banquets, catering, room service and events.
• Coach and schedule kitchen staff, ensuring quality, efficiency and high performance.
• Oversee menu development, seasonal offerings and food presentation standards.
• Monitor costs, inventory, waste, and adherence to safety standards.

Skills

Culinary leadership

Team leadership

Food safety HACCP

Menu development

Education

Culinary degree or training

Job description

Sonesta International Hotels Corporation in Chicago is seeking an Executive Sous Chef to lead daily culinary operations across restaurants, banquets, catering, room service, and events.

You will mentor kitchen teams, ensure food quality, HACCP compliance, and drive menu development while partnering with the Executive Chef to deliver memorable guest experiences.

This role requires a culinary degree and 3+ years of leadership in hospitality, with evening, weekend and holiday availability expected.