Executive Sous Chef: Lead High-Volume Hotel Kitchens

Sonesta International Hotels; 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 in Minneapolis is seeking an Executive Sous Chef to lead day-to-day culinary operations across restaurants, banquets, catering, room service, and events. You will partner with the Executive Chef to deliver exceptional dining experiences and maintain high standards of quality and guest satisfaction.

The role blends culinary creativity with operational leadership, coaching kitchen teams, driving menu development, controlling costs, and ensuring food safety, while

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.
• Strong knowledge of food preparation, banquet operations, catering, inventory management, and kitchen operations.

Responsibilities

• Lead day-to-day culinary and kitchen operations across restaurants, banquets, catering, room service, and special events.
• Coach and schedule kitchen staff to ensure operational excellence and strong team performance.
• Ensure food quality, presentation, portioning, and service standards are maintained across all culinary outlets.
• Assist with menu development, seasonal offerings, banquet menus, and food innovation initiatives.
• Oversee food preparation, kitchen workflow, and line operations to ensure efficiency during high-volume service periods.
• Support inventory management, food ordering, receiving, and product quality control processes.
• Monitor food costs, labor costs, waste reduction, and kitchen productivity to support profitability goals.
• Ensure compliance with food safety regulations, HACCP guidelines, and health department requirements.
• Partner with Banquets, Catering, Food & Beverage, and hotel leadership teams to execute meetings, weddings, conferences, and events.
• Help maintain a clean, safe, organized, and high-performing kitchen environment.
• Step into operational leadership responsibilities in the absence of the Executive Chef as needed.
• Support employee engagement, culinary training, development, and succession planning initiatives within the kitchen team.

Skills

Culinary leadership

High-volume hospitality

Education

Culinary degree or formal culinary training

Job description

Sonesta International Hotels in Minneapolis is seeking an Executive Sous Chef to lead day-to-day culinary operations across restaurants, banquets, catering, room service, and events. You will partner with the Executive Chef to deliver exceptional dining experiences and maintain high standards of quality and guest satisfaction.

The role blends culinary creativity with operational leadership, coaching kitchen teams, driving menu development, controlling costs, and ensuring food safety, while