Senior Sous Chef — Lead Kitchen Ops & Menu

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

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.