Executive Sous Chef: Lead High-Volume Hotel Kitchens

Sonesta Hotels International 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 Hotels International Corporation in Minneapolis is seeking an Executive Sous Chef to lead day-to-day culinary operations across restaurants, banquets, catering, and room service. You will collaborate with the Executive Chef to deliver high-quality, consistent dining experiences in a fast-paced hospitality environment.

The role emphasizes leadership, menu development, cost control, team mentoring, and adherence to food safety standards, with opportunities to influence guest experiences

Qualifications

• Culinary degree or formal culinary training required or preferred.
• 3+ years of culinary leadership experience in hospitality environments.
• Experience guiding kitchen teams and managing high-volume service.

Responsibilities

• Lead day-to-day culinary and kitchen operations across restaurants, banquets, catering, room service, and events.
• Coach and supervise kitchen staff with scheduling and hands-on leadership.
• Maintain food quality, presentation, portions, and service standards.
• Assist with menu development, seasonal offerings, and food innovations.
• Support inventory, purchasing, and product quality control processes.
• Monitor costs, labor, waste, and productivity to support profitability.
• Ensure HACCP compliance, sanitation, and health department requirements.
• Collaborate with other hotel teams to execute events and meetings.
• Maintain a clean, safe, organized kitchen and step into leadership when needed.

Skills

Culinary leadership

Team coaching

Menu development

Food safety HACCP

Operations management

Education

Culinary degree

Job description

Sonesta Hotels International Corporation in Minneapolis is seeking an Executive Sous Chef to lead day-to-day culinary operations across restaurants, banquets, catering, and room service. You will collaborate with the Executive Chef to deliver high-quality, consistent dining experiences in a fast-paced hospitality environment.

The role emphasizes leadership, menu development, cost control, team mentoring, and adherence to food safety standards, with opportunities to influence guest experiences