Sous Chef — Menu Innovation & High-Volume Kitchen Lead

Sonesta International Hotels Corporation; New Orleans (LA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

401(k) Retirement Plan with Company 2%

Paid Vacation & Sick Time

Parental Leave

Company-Paid Life Insurance

Hospital Indemnity, Critical Illness &

Accident Insurance

Job summary

Royal Sonesta New Orleans is seeking a Sous Chef to guide a high‑volume kitchen, supervise culinary staff, and optimize menu execution. You will collaborate with leadership to maintain standards and drive guest satisfaction in a premium dining environment.

The role requires strong cooking skills, menu development experience, and strict adherence to safety and sanitation guidelines, with opportunities to influence daily operations and guest experiences.

Qualifications

• High School diploma or GED required.
• Culinary certification preferred.
• Proven leadership and staff supervision abilities.

Responsibilities

• Supervise activities of assigned staff and coordinate kitchen operations.
• Develop and cost out menu concepts and recipes; ensure consistency in portions and presentation.
• Maintain sanitation, storage procedures, and health regulations; monitor waste and costs.

Skills

Communication skills

Leadership

Food safety knowledge

Education

High School diploma or GED

Culinary Certification

Job description

Royal Sonesta New Orleans is seeking a Sous Chef to guide a high‑volume kitchen, supervise culinary staff, and optimize menu execution. You will collaborate with leadership to maintain standards and drive guest satisfaction in a premium dining environment.

The role requires strong cooking skills, menu development experience, and strict adherence to safety and sanitation guidelines, with opportunities to influence daily operations and guest experiences.