Senior Sous Chef — Lead Kitchen Ops & Menu

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

Benefits offered by this job

Health Savings Account

401(k) Retirement Plan

Paid Vacation & Sick Time

Life Insurance

Disability Insurance

Hospital Indemnity

Educational Assistance

Sonesta Hotel Discounts

Employee Discounts

Job summary

Sonesta International Hotels Corporation is seeking a Senior Sous Chef in New York to lead kitchen operations, supervise staff, and uphold top-tier food quality, safety, and efficiency. You’ll work with the Executive Chef to plan menus, control costs, and drive guest satisfaction while maintaining high service standards across a busy, multi-outlet operation.

The role requires advanced culinary expertise, independence in decision-making, and a track record of managing teams in high-volume

Qualifications

• Bachelor’s degree in Culinary Arts, Hospitality Management, or related field (or equivalent experience).
• 5+ years in a similar role with multi-outlet & large volume banquet experience.
• ServSafe certification is required.
• Must be able to work nights, weekends, and some holidays.
• Understanding professional cooking and banquet production.
• Knowledge of safety, sanitation, and food handling procedures.

Responsibilities

• Supervise, schedule, and direct kitchen staff including line cooks and prep cooks.
• Hire, onboard, train, evaluate, and discipline or terminate employees as needed.
• Provide leadership and coaching to foster engagement and productivity.
• Control labor costs and ensure budgeted targets.
• Maintain inventory controls and manage vendor relationships.

Skills

Leadership

Teamwork

Problem solving

Communication

Calm under pressure

Safety & sanitation

Education

Bachelor’s degree in Culinary Arts/ Hospitality Management

Tools

Microsoft Office

Windows

Job description

Sonesta International Hotels Corporation is seeking a Senior Sous Chef in New York to lead kitchen operations, supervise staff, and uphold top-tier food quality, safety, and efficiency. You’ll work with the Executive Chef to plan menus, control costs, and drive guest satisfaction while maintaining high service standards across a busy, multi-outlet operation.

The role requires advanced culinary expertise, independence in decision-making, and a track record of managing teams in high-volume