Sous Chef

Reitmr; Baltimore (MD); On-site; USD 52,000 - 80,000; Full time

Job summary

Sonesta International Hotels is seeking a Sous Chef to maintain menus, recipes, and ensure the highest quality during dinner service. You will assist in areas in need and lead a team of cooks to deliver exceptional guest experiences.

You will oversee receiving, prep lists, and daily ordering, while maintaining safety and compliance. The role requires strong communication, leadership, and a passion for hospitality in a fast-paced hotel kitchen environment.

Qualifications

• Track record of delivering exceptional guest or client experience.
• Excellent communication and safety awareness for training and operations.
• Professional appearance and demeanor.
• Ability to read and interpret safety rules and manuals.
• Ability to write routine reports and communicate clearly.

Responsibilities

• Oversee kitchen operations during service and ensure quality of all menu items.
• Manage receiving, deliveries, and daily food cost analysis; track invoices.
• Ensure compliance with Avendra standards and food safety procedures.
• Supervise chefs, line cooks, and prep staff; assign tasks as needed.
• Maintain proper temperatures and rotation of products; minimize waste.
• Coordinate Charcuterie and Butchery program and lead line checks at service.

Skills

Guest experience

Communication skills

Professional appearance

Safety procedures

Reading documents

Public speaking

Problem solving

Education

High School diploma or GED

Culinary Certification

Job description

We're People People. Are you?

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).

What this role is all about

The Sous Chef is responsible for maintaining all menu and recipes used in restaurant; for the preparation, presentation and service of these menu items. Assist in areas in need during dinner service.

What you’ll be doing

Job Description

Principle duties and responsibilities (Essential Functions) include:

• Key Job Functions Oversee receiver and all deliveries and orders, daily food cost analysis including tracking of all invoices,
• Maintain all systems for opening walk through, complete prep lists, complete daily ordering
• Follow Avendra compliance
• Supervise butchers, saucier, and prep cooks
• Maintain proper temperature procedures and rotation for all products,
• Perform any cuts of line cooks based on reservations
• Follow strategies to control food costs, waste and product price up keeping
• Identify and communicate inventory and equipment needs
• Attend sous chef meetings
• Coordinate and oversee Charcuterie and Butchery program
• Report directly to Chef de Cuisine with any information or problems deemed necessary to report
• Conduct a line check at all services to endure quality of product, prepare

Deliver Passionate & Engaging Service to our Guests

• You will be passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs in order to exceed their expectations
• You will consistently deliver our GUEST model: G reet or welcome everyone, warmly with a smile
• U se eye and ear contact and guest's name
• E stablish/anticipate needs
• S olve and own all requests/complaintsT hank everyone

Build solid relationship with your Colleagues

• Treat colleagues with respect and dignity

Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.

Qualifications and Skills

• Track record of delivering exceptional guest or client experience
• Communication skills are utilized a significant amount of time for training and safety purposes, and when interacting with guests and associates.
• Appropriate professional appearance and demeanor
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
• Ability to write routine reports and correspondence
• Ability to speak effectively before groups of customers or employees of organization
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form

Education and/or Experience

• High School diploma or GED certification and/or experience in a hotel or a related field preferred.
• Certification preferred: Culinary Certification
• Previous department managerial experience preferred
• Previous cook experience preferable in fine dining.
• Must have knowledge of F&B preparation techniques, health department rules and regulations

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, talk or hear. The employee is occasionally required to use hands, reach, stoop, kneel, crouch and crawl. The employee must occasionally lift and/or move up to 100 pounds.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to outside weather conditions, extreme cold and extreme heat. The noise level in the work environment is usually moderate.

Benefits

Sonesta recognizes that benefits play a vital role in