Executive Sous Chef: Lead Kitchens, Create Memorable Dining

Sonesta International Hotels Corporation; Chicago, Northern (IL, KY); Hybrid; USD 80,000 - 90,000; Full time

Benefits offered by this job

Medical, Dental and Vision Insurance

Health Savings Account with Company  

401(k) Retirement Plan with Company  

Paid Vacation and Sick Days

Sonesta Hotel Discounts

Educational Assistance

Paid Parental Leave

Company Paid Life Insurance

Short Term and Long-Term Disability

Employee Perks and Discounts

Hospital Indemnity

Critical Illness Insurance

Accident Insurance

Job summary

Sonesta International Hotels Corporation seeks an Executive Sous Chef to lead day-to-day culinary and kitchen operations across restaurants, banquets, catering, room service, and events. You will supervise and coach kitchen teams, drive product quality, and partner with the Executive Chef to execute menus and maintain exceptional guest experiences.

The role emphasizes leadership, food safety, cost control, and menu development in a fast-paced hospitality environment.

Qualifications

• 3+ years of culinary leadership experience in hotels, restaurants, resorts, banquets, or high-volume hospitality environments.
• Sous Chef or Kitchen Leadership experience preferred.
• Strong knowledge of food preparation, banquet operations, inventory management, and kitchen operations.

Responsibilities

• Support the Executive Chef in leading all day-to-day culinary and kitchen operations across restaurants, banquets, catering, room service, and special events.
• Supervise kitchen team members, providing coaching, training, scheduling, and hands-on leadership to ensure operational excellence.
• Ensure food quality, consistency, 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.
• Monitor food costs, labor costs, waste reduction, and kitchen productivity to support profitability goals.
• Ensure compliance with food safety regulations, sanitation standards, HACCP guidelines, and health department requirements.

Skills

Culinary leadership

Kitchen leadership

Staff coaching

Education

Culinary degree

Job description

Sonesta International Hotels Corporation seeks an Executive Sous Chef to lead day-to-day culinary and kitchen operations across restaurants, banquets, catering, room service, and events. You will supervise and coach kitchen teams, drive product quality, and partner with the Executive Chef to execute menus and maintain exceptional guest experiences.

The role emphasizes leadership, food safety, cost control, and menu development in a fast-paced hospitality environment.