Hotel Sous Chef: Kitchen Leadership & Menu Development

Sonesta Hotels International Corporation in; New Orleans (LA); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Medical Insurance

Dental & Vision Insurance

HSA with Company Match

401(k) with Company Match

Paid Vacation & Sick Time

Paid Parental Leave

Company-Paid Life Insurance

Disability Insurance

Hospital Indemnity & Critical Illness

Educational Assistance

Sonesta Hotel Discounts

Employee Discounts

Job summary

Sonesta International Hotels is seeking a Sous Chef to lead a food and beverage outlet, supervise kitchen staff, and assist with menu development and cost control. The role emphasizes quality, sanitation, and teamwork in a dynamic hotel environment.

The candidate will oversee daily kitchen operations, coordinate with other departments, and support banquets and special events, ensuring exceptional guest experiences.

Qualifications

• Proven ability to deliver exceptional guest experiences.
• Strong knowledge of food safety and sanitation practices.
• Ability to read and interpret recipes and menus.
• Experience with cost control and menu item costing.
• Ability to lead and train kitchen staff.

Responsibilities

• Supervise assigned kitchen staff and coordinate with other departments.
• Assist in menu development and costing of dishes.
• Maintain quality, portion control, and presentation standards.
• Ensure cleanliness and sanitation per health regulations.
• Assist with inventory, ordering, and waste control.
• May serve as Manager on Duty and support banquet events.

Skills

Guest experience

Communication

Professional appearance

Safety rules interpretation

Report writing

Public speaking

Problem solving

Read/interpret documents

ServSafe Manager/Food Handler

Education

High School diploma or GED

Culinary Certification

Job description

Sonesta International Hotels is seeking a Sous Chef to lead a food and beverage outlet, supervise kitchen staff, and assist with menu development and cost control. The role emphasizes quality, sanitation, and teamwork in a dynamic hotel environment.

The candidate will oversee daily kitchen operations, coordinate with other departments, and support banquets and special events, ensuring exceptional guest experiences.