Executive Sous Chef: Lead High-Volume Kitchen & Events

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

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Paid vacation

Holidays and personal days

Job summary

Sonesta Hotels International Corporation is seeking an Executive Sous Chef to lead day-to-day culinary operations and inspire kitchen teams across restaurants, banquets, catering, room service, and events.

You will collaborate with the Executive Chef to ensure quality, consistency, and exceptional guest experiences while driving efficiency and innovation in a fast-paced hotel environment.

Qualifications

• Culinary degree or formal training preferred.
• 3+ years of culinary leadership experience in hospitality.
• Sous Chef or kitchen leadership experience preferred.

Responsibilities

• Lead day-to-day culinary and kitchen operations across restaurants, banquets, catering, room service, and events.
• Coach and train kitchen staff, schedule shifts, and maintain high performance.
• Ensure quality, presentation, portioning, and service standards across outlets.
• Assist with menu development, seasonal offerings, and food innovation.
• Oversee kitchen workflow and line operations during high-volume service.
• Manage inventory, food ordering, receiving, and quality control.
• Monitor food/labor costs, waste reduction, and productivity to support profitability.
• Ensure HACCP, sanitation, and health-department compliance.
• Collaborate with Banquets, Catering, and Food & Beverage for events.
• Maintain a clean, safe, organized kitchen; step into leadership when needed.
• Support employee engagement, training, and succession planning.

Skills

Culinary leadership

Team leadership

Food safety

Menu development

Cost control

Communication

Education

Culinary degree or formal training

Job description

Sonesta Hotels International Corporation is seeking an Executive Sous Chef to lead day-to-day culinary operations and inspire kitchen teams across restaurants, banquets, catering, room service, and events.

You will collaborate with the Executive Chef to ensure quality, consistency, and exceptional guest experiences while driving efficiency and innovation in a fast-paced hotel environment.