Lead Restaurant Chef: High-Volume Hotel Dining

Sonesta International Hotels Corporation; Northern (KY); Hybrid; USD 60,000 - 85,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

401(k) Retirement Plan with Company 
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Paid Vacation & Sick Time

Parental Leave

Hotel Discounts

Educational Assistance

Job summary

Sonesta International Hotels is seeking a Restaurant Chef at Royal Sonesta Chase Park Plaza in St. Louis, MO.

You will collaborate with the Executive Chef to lead daily kitchen operations, guide culinary teams, and ensure exceptional guest dining experiences across restaurant, catering, and room service. The ideal candidate has 3+ years of leadership in high-volume hospitality, strong food-cost controls, and a passion for culinary excellence and teamwork.

Qualifications

• 3+ years of culinary leadership experience in hotels, resorts, or high-volume operations.
• Sous Chef or kitchen leadership experience preferred.
• Knowledge of food safety regulations, HACCP, sanitation, and compliance.

Responsibilities

• Lead day-to-day culinary and kitchen operations across all outlets.
• Coach, train, schedule, and supervise kitchen team members.
• Ensure food quality, presentation, portions, and service standards.
• Assist with menu development, seasonal offerings, and special events.
• Monitor food costs, inventory, ordering, and waste reduction.
• Maintain high standards of cleanliness, safety, and compliance.

Skills

Culinary leadership

Menu development

Food cost control

Team development

Communication

Flexibility in schedule

Education

Culinary degree or formal culinary training

Job description

Sonesta International Hotels is seeking a Restaurant Chef at Royal Sonesta Chase Park Plaza in St. Louis, MO.

You will collaborate with the Executive Chef to lead daily kitchen operations, guide culinary teams, and ensure exceptional guest dining experiences across restaurant, catering, and room service. The ideal candidate has 3+ years of leadership in high-volume hospitality, strong food-cost controls, and a passion for culinary excellence and teamwork.