Sous Chef: Lead Creative Menu & Kitchen Leadership

Sonesta Hotels International Corporation; New Orleans (LA); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

Health Savings Account

401(k) Retirement Plan

Paid Vacation & Sick Time

Paid Parental Leave

Company-Paid Life Insurance

Disability Insurance

Hospital Indemnity & Critical Illness

Educational Assistance

Hotel Discounts

Employee Discounts

Job summary

Sonesta Hotels International Corporation is seeking a Sous Chef to manage a single food and beverage outlet, supervise kitchen staff, and contribute to menu development and cost control. You will ensure sanitation, training, and quality service while coordinating with Sales, Catering, Banquets, and Maintenance.

Opportunities to serve as Manager on Duty may arise. You will work in a fast-paced hotel kitchen, foster teamwork, and uphold Sonesta's standards for guest satisfaction and operational

Qualifications

• High School diploma or GED required or equivalent experience in hospitality.
• Culinary Certification preferred.
• Managerial experience preferred.
• Cook experience in fine dining preferred.
• Knowledge of F&B preparation techniques and health regulations required.

Responsibilities

• Supervise activities of assigned kitchen staff; communicate goals and schedules.
• Assist with staff selection, training, development, and performance coaching.
• Assist in developing new menu concepts; cost out new items and maintain recipes.
• Oversee preparation methods, portion sizes, and timeliness; control food usage to minimize waste.
• Ensure cleanliness of line and kitchen stations; enforce storage procedures and health regulations.
• Review next day menus; prepare requisitions for food and supplies; maintain proper storage.

Skills

Guest experience

Communication

Professional appearance

Safety rules literacy

Report writing

Public speaking

Problem solving

Recipe costing

ServSafe certification

Education

High School diploma or GED

Culinary Certification

Managerial experience

Fine dining cook experience

Food & Beverage knowledge

Job description

Sonesta Hotels International Corporation is seeking a Sous Chef to manage a single food and beverage outlet, supervise kitchen staff, and contribute to menu development and cost control. You will ensure sanitation, training, and quality service while coordinating with Sales, Catering, Banquets, and Maintenance.

Opportunities to serve as Manager on Duty may arise. You will work in a fast-paced hotel kitchen, foster teamwork, and uphold Sonesta's standards for guest satisfaction and operational