Executive Sous Chef: Lead Multi‑Outlet Kitchen Excellence

Sonesta International Hotels; Chicago (IL); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Medical, Dental and Vision Insurance

Health Savings Account with Company M

401(k) Retirement Plan with Company M

Paid Vacation and Sick Days

Sonesta Hotel Discounts

Educational Assistance

Paid Parental Leave

Company Paid Life Insurance

Company Paid Short Term and Long‑Term

Job summary

Sonesta International Hotels is seeking an Executive Sous Chef to lead and inspire kitchen teams, partnering with the Executive Chef to oversee dining, banquets, catering, room service, and events. The role emphasizes culinary creativity, operational leadership, and a positive, collaborative culture in a fast-paced hospitality environment.

You will help lead menu execution, drive operational excellence, manage costs, and ensure food safety and guest satisfaction across all culinary operations,

Qualifications

• Culinary degree or formal culinary training required.
• 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, inventory management, and kitchen operations.

Responsibilities

• Lead day‑to‑day culinary operations across restaurants, banquets, catering, room service, and events.
• Coach, train, schedule, and lead kitchen teams to ensure operational excellence.
• Maintain food quality, presentation, and service standards across outlets.
• Assist with menu development, seasonal offerings, and food innovation.
• Oversee inventory management, purchasing, and product quality control.

Education

Culinary degree or formal culinary training

Job description

Sonesta International Hotels is seeking an Executive Sous Chef to lead and inspire kitchen teams, partnering with the Executive Chef to oversee dining, banquets, catering, room service, and events. The role emphasizes culinary creativity, operational leadership, and a positive, collaborative culture in a fast-paced hospitality environment.

You will help lead menu execution, drive operational excellence, manage costs, and ensure food safety and guest satisfaction across all culinary operations,