Senior Sous Chef

Sonesta International Hotels; New York (NY); On-site; USD 85,000 - 90,000; Full time

Benefits offered by this job

Medical, Dental and Vision Insurance

401(k) Retirement Plan with Company 0

Paid Vacation and Sick Days

Sonesta Hotel Discounts

Educational Assistance

Job summary

Sonesta International Hotels is seeking a Senior Sous Chef to lead and manage kitchen operations, supervise a diverse culinary team, and uphold the highest standards of food quality and safety. This role collaborates with the Executive Chef to develop menus and ensure cost efficiency across outlets and banquets.

You will recruit, train, and mentor staff, manage inventories and vendor relations, and drive guest satisfaction through exceptional culinary execution and teamwork.

Qualifications

• Bachelor’s degree in Culinary Arts, Hospitality Management, or related field (or equivalent experience).
• Track record of delivering exceptional guest or client experience.
• Strong communication skills.
• Appropriate professional appearance and demeanor.
• 5+ years in a similar role with multi‑outlet & large volume banquet experience.
• Understanding professional cooking and banquet production.
• Great understanding and knowledge of safety, sanitation, and food handling procedures.
• Previous executive chef/senior sous chef experience preferred.
• Ability to take and give directions.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem‑solving abilities, be self‑motivated, and organized.
• Commitment to quality service, food and beverage knowledge.
• ServSafe certification is required.
• Must be able to work nights, weekends, and some holidays.
• Must be able to speak, read, and understand cooking directions.
• Computer skills required: Microsoft Office and Windows

Responsibilities

• Lead, schedule, and direct kitchen staff across outlets and banquets.
• Participate in hiring, onboarding, training, and performance evaluations.
• Coach staff to foster engagement, productivity, and growth.
• Coordinate labor and food cost against budgeted goals.
• Oversee inventories, ordering, and vendor relationships for cost efficiency.
• Establish kitchen policies, procedures, and workflows for quality.
• Collaborate with Exec Chef on menus aligned with guests and business goals.
• Maintain cleanliness, safety, and sanitation across all kitchen areas.

Skills

Leadership

Communication

Teamwork

Problem‑solving

Banquet production

Safety procedures

Education

Bachelor’s degree in Culinary Arts or Hospitality Management

ServSafe certification

Tools

Microsoft Office

Windows

Job description

We’re Sonesta International Hotels. The 8th largest hotel company in the U.S.—and growing fast. We’re Sonesta International Hotels. The 8th largest hotel company in the U.S.—and growing fast. An epic blend of full-service and focused hotels in major cities, Sonesta’s uniquely diverse portfolio of owned, managed, and franchised properties makes us everywhere you want to be. Driven by the human side of hospitality, we deliver service with passion, loyalty with purpose, and experiences that truly connect. Together We Thrive—bringing quality, value, and amazing hospitality to every guest, every stay, across 1000+ properties in eight countries and counting.

Job Description Summary

The Senior Sous Chef is a key member of the culinary leadership team, responsible for managing kitchen operations, supervising staff, and ensuring the highest standards of food quality, safety, and efficiency. This role requires advanced culinary expertise, independent decision-making, and strategic oversight of daily and long‑term kitchen functions in support of the Executive Chef and overall business objectives. The Utility and Tournant classifications will report to the Senior Sous Chef and be responsible for supporting the kitchen's operational discipline and efficiency.

Job Description

Principle duties and responsibilities (Essential Functions) include:

• Leadership & Management
  • Supervise, schedule, and direct kitchen staff, including line cooks, prep cooks, and Utility Stewards.
  • Participate in hiring, onboarding, training, evaluating, and, when necessary, disciplining or recommending termination of employees.
  • Provide leadership and coaching to foster engagement, productivity, and career development.
  • Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct and within budgeted labor cost goals.
  • Approves the requisition of products and other necessary food supplies.
  • Ensure compliance with all health, standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
  • Establishes controls to minimize food and supply waste and theft.
  • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
  • Assist the Executive Chef in planning, developing, and executing menus aligned with guest expectations and business goals.
  • Maintain inventory controls, order supplies, and manage vendor relationships to achieve cost efficiency.
  • Establish and enforce kitchen policies, procedures, and workflows to optimize efficiency and quality.
• Strategy and Planning
  • Collaborate with management on budget development, cost controls, and revenue goals.
  • Analyze kitchen operations, identify improvements, and implement process enhancements.
  • Contribute to long‐term culinary strategies, menu innovation, and guest satisfaction initiatives.
  • Participate in management meetings and provide input on operational and strategic decision‑making.
  • Cooks or directly supervises the cooking of items that require skillful preparation.
  • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  • Evaluate food products to ensure that quality standards are consistently attained.
  • Interacts with food and beverage management to ensure that food production consistently exceeds the expectations of members and guests.
  • In conjunction with the F&B management team, assist in maintaining a high level of service principles by established standards.
  • Evaluate products to ensure that quality, price, and related goods are consistently met.
  • Assists in developing policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state‑of‑the‑art techniques, equipment, and terminology.
  • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Provides training and professional development opportunities for all kitchen staff.
  • Ensures that representatives from the kitchen attend service lineups and meetings.
  • Support safe work habits and a safe working environment at all times.
  • Conduct Monthly Inventory and update inventory pricing regularly.
  • The Sous Chef will be responsible for training all Utility and Tournant classifications in job‑specific tasks.
• Leading with Passion
  • Responsible for ensuring success through the eyes of employees, guests, and owners
  • Utilize and collaborate with resources across different departments
  • Capable of influencing employees to perform to their highest standard and establishing a trusting environment to enrich the culture
  • Focus on the mission and well‑being of the department, hotel, and company as a whole
  • Lead by example and operate with integrity and respect
  • Inspire our team to embrace and demonstrate our values and GUEST People Standards

Qualifications And Skills

• Bachelor’s degree in Culinary Arts, Hospitality Management, or related field (or equivalent experience).
• Track record of delivering exceptional guest or client experience
• Strong communication skills
• Appropriate professional appearance and demeanor
• 5+ years in a similar role with multi‑outlet & large volume banquet experience.
• Understanding professional cooking and banquet production.
• Great understanding and knowledge of safety, sanitation, and food handling procedures.
• Previous executive chef/senior sous chef experience preferred.
• Ability to take and give directions.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem‑solving abilities, be self‑motivated, and organized.
• Commitment to quality service, food and beverage knowledge.
• ServSafe certification is required.
• Must be able to work nights, weekends, and some holidays.
• Must be able to speak, read, and understand cooking directions.
• Computer skills required: Microsoft Office and Windows

Additional Job Information/Anticipated

Pay Range

Salary Compensation Range is $85,000 - $90,000.00 annually.

Base pay offered may vary depending on various factors including but not limited to job related knowledge, skills, and job specific/overall experience.

Benefits

• Medical, Dental and Vision Insurance
• Health Savings Account with Company Match
• 401(k) Retirement Plan with Company Match
• Paid Vacation and Sick Days
• Sonesta Hotel Discounts
• Educational Assistance
• Paid Parental Leave
• Company Paid Life Insurance
• Company Paid Short Term and Long Term Disability Insurance
• Various Employee Perks and Discounts
• Hospital Indemnity
• Critical Illness Insurance
• Accident Insurance

Sonesta is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status or other characteristics protected by law.