Sous Chef

reitmr; City of White Plains (NY); On-site; USD 41,000 - 48,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Paid Vacation

Sonesta Discounts

Educational Assistance

Parental Leave

Life Insurance

Disability Insurance

Job summary

Sonesta International Hotels in White Plains, NY, is seeking a Sous Chef to coordinate menus, purchasing, scheduling, food preparation, and plating for banquet and catering events as well as F&B outlets. You will train staff, uphold corporate quality standards, and enforce recipes, sanitation, and portion controls.

You will lead production, ensure quality, manage safety, and drive profitability across banquet and outlet services with a 45-hour workweek as an OEM manager.

Qualifications

• Experience coordinating banquet and outlet food production.
• Strong knowledge of sanitation and safety standards.
• Ability to train staff and enforce portion control.

Responsibilities

• Order banquet and outlet products and manage inventories.
• Coordinate production and presentation for all events and outlets.
• Supervise daily culinary operations and ensure quality.
• Analyze banquet orders to plan food and beverage portions.
• Conduct end-of-night walk-through and maintain logs.

Skills

Banquet experience

Hotel banquet operations

Sanitation standards

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 supports the Executive Sous & Executive Chef by coordinating menus, purchasing, scheduling, food preparation, and plating for banquet and catering events as well as F&B Outlets while maintaining profitable F&B operations and high-quality products and service levels. They are expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes, and sanitation.

What you'll be doing

• Primarily responsible for ordering & requisitioning banquet & Outlet products in a timely manner and in appropriate quantities
• Responsible for the coordination, planning and supervision of the production and presentation of food served at all banquet events and outlets in the hotels continuing effort to deliver outstanding guest service and profitability
• Manage and participate in daily culinary operations, to include, but not limited to, preparation and production of meals, supervision of food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
• Analyze banquet event orders to plan and coordinate the food and beverage portion of client functions
• Perform all daily walk through inventory to determine daily production and prioritize product utilization
• Help assign production duties to all staff
• Conduct a line check for outlet and banquet service to ensure quality of product
• Meet daily with line cooks to coordinate and ensure production standards
• Properly use, handle, clean, breakdown, and maintain all kitchen equipment
• Maintain food quality standards including consistency and presentation
• Coordinate proper food storage according to standard operating procedure
• Direct employees in proper service techniques
• Assist with expediting service in outlet and banquets
• Perform end of night walk through
• Document appropriate information in kitchen management log books daily
• Review information in kitchen management log books daily
• Control cleanliness and sanitation of all employees for entire kitchen
• Manage and oversee all stations and walk-ins in restaurant
• Practice, train, monitor, and maintain sanitation standards, including state and local health guidelines
• Union experience preferred
• Hotel banquet experience preferred

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

• 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/complaints
• T 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.

The Sous Chef is an Overtime Eligible Manager (OEM). Approximately a 45-hour workweek.

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

Anticipated Pay Range & Additional Job Information

Pay range $30.00 to $35.00

The base pay offered may vary based on various factors, including but not limited to job-related knowledge, skills, and specific/overall experience.

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 everythi