Sous Chef: Lead Craft, Cost Control & Guest Delight

Sonesta International Hotels Corporation; Baltimore (MD); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical, Dental & Vision

401(k) Match

Paid Vacation

Hotel Discounts

Educational Assistance

Parental Leave

Life Insurance

Disability Insurance

Employee Discounts

Job summary

Sonesta International Hotels Corporation is seeking a hands-on Sous Chef to lead the kitchen, ensuring quality and consistency of all menu items for dinner service. You will supervise butchers, saucier, and prep cooks, manage food costs, inventory, and Avendra compliance while mentoring line cooks.

Ideal candidates have strong culinary credentials and a High School diploma or GED, plus culinary certification.

Qualifications

• 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

Responsibilities

• Oversee receiving and daily food cost analysis
• 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
• Identify and communicate inventory and equipment needs
• Conduct line checks and ensure quality
• Deliver passionate and engaging service to guests

Skills

Culinary skills

Food cost management

Leadership

Guest service

Education

High School diploma or GED

Culinary Certification

Tools

Avendra compliance

Job description

Sonesta International Hotels Corporation is seeking a hands-on Sous Chef to lead the kitchen, ensuring quality and consistency of all menu items for dinner service. You will supervise butchers, saucier, and prep cooks, manage food costs, inventory, and Avendra compliance while mentoring line cooks.

Ideal candidates have strong culinary credentials and a High School diploma or GED, plus culinary certification.