Senior Sous Chef

Sonesta Hotels International Corporation in; New York (NY); On-site; USD 85,000 - 92,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

Health Savings Account (HSA) with 401k

401(k) Retirement Plan with Company 2:

Paid Vacation & Sick Time

Paid Parental Leave

Company-Paid Life Insurance

Company-Paid Disability Insurance

Hospital Indemnity & Critical Illness

Educational Assistance

Hotel Discounts

Additional Employee Discounts

Job summary

The Benjamin Royal Sonesta New York is seeking a Senior Sous Chef to lead day-to-day culinary operations across restaurants, banquets, catering, and events. You will supervise kitchen teams, coach staff, and ensure quality, portioning, and presentation while driving menu development and food innovation.

This role partners with the Executive Chef to maintain excellence in a fast-paced hospitality setting. Ideal candidates have 3+ years of leadership in hotels or high-volume environments, strong

Qualifications

• Culinary degree or formal culinary training preferred.
• 3+ years of culinary leadership experience in hotels, restaurants, resorts, banquets, or high-volume hospitality environments.
• Sous Chef or Kitchen Leadership experience preferred.
• Knowledge of food safety regulations, HACCP standards, sanitation practices, and health department compliance requirements.
• Ability to multitask and stay calm under pressure during busy service periods.

Responsibilities

• Lead day-to-day culinary and kitchen operations across restaurants, banquets, catering, room service, and special events.
• Supervise kitchen team members, providing coaching, training, scheduling, and hands-on leadership to ensure operational excellence.
• Ensure food quality, consistency, presentation, portioning, and service standards across all culinary outlets.
• Assist with menu development, seasonal offerings, banquet menus, and food innovation initiatives.
• Oversee food preparation, kitchen workflow, and line operations to ensure efficiency during high-volume service periods.
• Support inventory management, food ordering, receiving, and product quality control processes.
• Monitor food costs, labor costs, waste reduction, and kitchen productivity to support profitability goals.
• Ensure compliance with food safety regulations, sanitation standards, HACCP guidelines, and health department requirements.
• Partner closely with Banquets, Catering, Food & Beverage, and hotel leadership teams to execute meetings, weddings, conferences, and events.

Skills

Culinary leadership

Kitchen operations

Menu development

Team coaching

Food safety HACCP

Education

Culinary degree or formal culinary training

Job description

The Benjamin Royal Sonesta New York, NY Job Id R-0074608

We’re Sonesta International Hotels—the 8th largest hotel company in the U.S. (and growing fast ).

With a dynamic mix of full-service and focused hotels across major cities, our diverse portfolio of owned, managed, and franchised properties means we’re everywhere our guests need us to be.

But here’s the thing—we’re not just in the business of hotels, we’re in the business of people. We bring service with passion, loyalty with purpose, and create experiences that genuinely connect—delivering quality, value, and memorable stays across 1,000+ properties in eight countries (and counting).

We’re People People. Are you?

What this role is all about

Incredible guest experiences start in the kitchen. As the Senior Sous Chef, you’ll play a key leadership role in delivering exceptional culinary experiences while helping lead the day-to-day operations of our kitchen teams. This role is perfect for someone who thrives in a fast-paced hospitality environment and loves combining culinary creativity with operational leadership. You’ll partner closely with the Executive Chef to oversee restaurant dining, banquets, catering, room service, and special events while ensuring consistency, quality, efficiency, and exceptional guest experience across all culinary operations. You’ll help lead and inspire kitchen teams, support menu execution, drive operational excellence, and create a positive, collaborative culture that reflects Sonesta’s people people philosophy. If you’re passionate about food, leadership, hospitality, and creating memorable dining experiences — we’d love to meet you.

What you’ll be doing

• Support the Executive Chef in leading all day-to-day culinary and kitchen operations across restaurants, banquets, catering, room service, and special events.
• Supervise kitchen team members, providing coaching, training, scheduling, and hands-on leadership to ensure operational excellence and strong team performance.
• Ensure food quality, consistency, presentation, portioning, and service standards are maintained across all culinary outlets.
• Assist with menu development, seasonal offerings, banquet menus, and food innovation initiatives.
• Oversee food preparation, kitchen workflow, and line operations to ensure efficiency during high-volume service periods.
• Support inventory management, food ordering, receiving, and product quality control processes.
• Monitor food costs, labor costs, waste reduction, and kitchen productivity to support profitability goals.
• Ensure compliance with food safety regulations, sanitation standards, HACCP guidelines, and health department requirements.
• Partner closely with Banquets, Catering, Food & Beverage, and hotel leadership teams to execute meetings, weddings, conferences, and events, successfully.
• Help maintain a clean, safe, organized, and high-performing kitchen environment.
• Step into operational leadership responsibilities in the absence of the Executive Chef as needed.
• Support employee engagement, culinary training, development, and succession planning initiatives within the kitchen team.
• Any other duties as assigned.

What great looks like

• Culinary degree or formal culinary training preferred.
• 3+ years of culinary leadership experience in hotels, restaurants, resorts, banquets, or high-volume hospitality environments.
• Previous Sous Chef or Kitchen Leadership experience preferred.
• Strong knowledge of food preparation, banquet operations, catering, inventory management, and kitchen operations.
• Experience managing food quality, labor productivity, food costs, purchasing, and operational performance standards.
• Strong leadership and team development skills with the ability to motivate and support culinary teams in a fast-paced environment.
• Knowledge of food safety regulations, HACCP standards, sanitation practices, and health department compliance requirements.
• Ability to multitask, problem-solve, and remain calm under pressure during busy service periods.
• Excellent communication, organizational, and collaboration skills.
• Creative mindset with a passion for hospitality, food innovation, teamwork, and exceptional guest experiences.
• Flexible availability including evenings, weekends, and holidays as required in a hospitality environment.

Anticipated Pay Range & Additional Job Information

Salary Range ($85,000-$92,000)

How we reward you

At Sonesta, we know showing up for our guests starts with showing up for our people. That means supporting your health, your financial future, and everything in between.

Here’s a snapshot of what we offer:

• Medical, Dental & Vision Insurance
• Health Savings Account (HSA) with Company Match
• 401(k) Retirement Plan with Company Match
• Paid Vacation & Sick Time
• Paid Parental Leave
• Company-Paid Life Insurance
• Company-Paid Short-Term & Long-Term Disability
• Hospital Indemnity, Critical Illness & Accident Insurance
• Educational Assistance
• Sonesta Hotel Discounts (yes, you’ll want to use these )
• Additional Perks & Employee Discounts

Our Commitment to You

Sonesta is proud to be an equal opportunity employer. We consider all qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law.