Sous Chef – Banquets & Outlets: Lead Prep & Service

Sonesta Hotels International Corporation; City of White Plains (NY); Vor Ort; USD 41.000 - 48.000; Vollzeit

Benefits dieser Stelle

Medical, Dental and Vision Insurance

401(k) Retirement Plan with Company  –

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

Hospital Indemnity, Critical Illness &

Additional Perks & Discounts

Zusammenfassung

Sonesta International Hotels in White Plains seeks a hands-on Sous Chef to support the Executive Sous and Executive Chef by coordinating menus, purchasing, scheduling, and kitchen operations for banquet events and F&B outlets.

You will train staff, ensure food quality and sanitation, manage production, and uphold corporate standards while driving profitability and guest satisfaction. Overtime eligible manager with an approximate 45-hour week.

Qualifikationen

• Union experience preferred.
• Hotel banquet experience preferred.
• Ability to coordinate menus, purchasing, and scheduling for events.

Aufgaben

• Order and requisition banquet and outlet products in a timely manner.
• Coordinate production and presentation for banquets and outlets.
• Oversee daily culinary operations, food quality, and safety.
• Review banquet event orders and plan food and beverage portions.
• Conduct daily inventory walk-throughs and prioritize production.
• Assign production duties and conduct line checks.
• Ensure proper food storage and sanitation procedures.
• Direct staff in service techniques and expediting.
• Maintain kitchen cleanliness and log daily activities.

Kenntnisse

Banquet operations

Food safety

Sanitation standards

Team leadership

Inventory management

Production planning

Jobbeschreibung

Sonesta International Hotels in White Plains seeks a hands-on Sous Chef to support the Executive Sous and Executive Chef by coordinating menus, purchasing, scheduling, and kitchen operations for banquet events and F&B outlets.

You will train staff, ensure food quality and sanitation, manage production, and uphold corporate standards while driving profitability and guest satisfaction. Overtime eligible manager with an approximate 45-hour week.