Restaurant Chef and Kitchen Lead: Elevate Guest Experiences

Sonesta Hotels International Corporation in; St. Louis (MO); On-site; USD 75,000 - 110,000; Full time

Benefits offered by this job

Health Insurance

401(k) Plan

Paid Vacation

Parental Leave

Life Insurance

Disability Insurance

Educational Assistance

Hotel Discounts

Job summary

Sonesta International Hotels is seeking a Restaurant Chef to lead daily kitchen operations across our hotel dining outlets, room service, and events. You will partner with the Executive Chef to ensure quality, consistency, and guest satisfaction in a fast-paced hospitality environment.

You’ll mentor kitchen teams, drive menu execution, oversee inventory and food costs, and uphold HACCP and health-safety standards, delivering memorable dining experiences that reflect Sonesta’s people-first

Qualifications

• Culinary degree or formal culinary training preferred.
• 3+ years of culinary leadership experience in hotels, restaurants, or high-volume hospitality environments.
• Sous Chef or Kitchen Leadership experience preferred.

Responsibilities

• Lead day-to-day culinary and kitchen operations across restaurants, catering, room service, and events.
• Coach and train kitchen team members to ensure operational excellence and strong performance.
• Ensure food quality, consistency, presentation, portioning, and service standards across outlets.
• Assist with menu development, seasonal offerings, banquet menus, and food innovation initiatives.
• Oversee inventory, food ordering, receiving, and product quality control processes; monitor costs and labor.

Skills

Culinary leadership

Team leadership

Food safety

Education

Culinary degree or training

Job description

Sonesta International Hotels is seeking a Restaurant Chef to lead daily kitchen operations across our hotel dining outlets, room service, and events. You will partner with the Executive Chef to ensure quality, consistency, and guest satisfaction in a fast-paced hospitality environment.

You’ll mentor kitchen teams, drive menu execution, oversee inventory and food costs, and uphold HACCP and health-safety standards, delivering memorable dining experiences that reflect Sonesta’s people-first