Hotel Kitchen Sous Chef — Lead Menu Development

Sonesta International Hotels Corporation; New Orleans (LA); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

401(k) Retirement Plan with Company  –

Paid Vacation & Sick Time

Paid Parental Leave

Company-Paid Life Insurance

Disability Insurance

Educational Assistance

Sonesta Hotel Discounts

Job summary

Sonesta International Hotels Corporation is hiring a Sous Chef in New Orleans to supervise kitchen staff and support menu development, costing, and quality control across a food and beverage outlet. The role emphasizes sanitation, timely food preparation, and collaboration with Sales, Catering and Banquets teams.

The candidate should have strong communication, leadership, and guest-focused service, with experience in high-volume or fine-dining kitchens and a ServSafe Manager certification.

Qualifications

• Track record of delivering exceptional guest or client experience.
• Communication skills are utilized a significant amount of time for training and safety.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Knowledge of F&B preparation techniques and health department regulations.

Responsibilities

• Supervise activities of assigned kitchen staff and coordinate with other departments.
• Assist in menu development, costing, and standard recipes.
• Maintain proper storage procedures and ensure sanitation and safety compliance.
• Oversee portion sizes, food prep timing, and waste control.

Skills

Communication skills

Guest experience

Menu development

Food safety

Staff supervision

Education

High School diploma or GED

Tools

ServSafe Manager Certificate

Job description

Sonesta International Hotels Corporation is hiring a Sous Chef in New Orleans to supervise kitchen staff and support menu development, costing, and quality control across a food and beverage outlet. The role emphasizes sanitation, timely food preparation, and collaboration with Sales, Catering and Banquets teams.

The candidate should have strong communication, leadership, and guest-focused service, with experience in high-volume or fine-dining kitchens and a ServSafe Manager certification.