Sous Chef, Restaurant R'evolution

Sonesta Hotels International Corporation in; New Orleans (LA); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Medical Insurance

Dental & Vision Insurance

HSA with Company Match

401(k) with Company Match

Paid Vacation & Sick Time

Paid Parental Leave

Company-Paid Life Insurance

Disability Insurance

Hospital Indemnity & Critical Illness

Educational Assistance

Sonesta Hotel Discounts

Employee Discounts

Job summary

Sonesta International Hotels is seeking a Sous Chef to lead a food and beverage outlet, supervise kitchen staff, and assist with menu development and cost control. The role emphasizes quality, sanitation, and teamwork in a dynamic hotel environment.

The candidate will oversee daily kitchen operations, coordinate with other departments, and support banquets and special events, ensuring exceptional guest experiences.

Qualifications

• Proven ability to deliver exceptional guest experiences.
• Strong knowledge of food safety and sanitation practices.
• Ability to read and interpret recipes and menus.
• Experience with cost control and menu item costing.
• Ability to lead and train kitchen staff.

Responsibilities

• Supervise assigned kitchen staff and coordinate with other departments.
• Assist in menu development and costing of dishes.
• Maintain quality, portion control, and presentation standards.
• Ensure cleanliness and sanitation per health regulations.
• Assist with inventory, ordering, and waste control.
• May serve as Manager on Duty and support banquet events.

Skills

Guest experience

Communication

Professional appearance

Safety rules interpretation

Report writing

Public speaking

Problem solving

Read/interpret documents

ServSafe Manager/Food Handler

Education

High School diploma or GED

Culinary Certification

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 assists in managing a single food and beverage outlet or a shift or section of food and beverage operations. Supervise kitchen employees and entry-level Culinary Staff in preparation and cooking of various food items and their garnishment and presentation. Responsible for menu planning and development and cost control.

What you’ll be doing

Key Job Functions

• Supervise activities of assigned staff, communicate goals, and assign/schedule work. Communicate and enforce policies and procedures.


• Recommend and initiate disciplinary, or other staffing /human resources- related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching.


• Assist in developing new menu concepts. Develop test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility.


• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.


• Inspect the cleanliness of the line floor and all kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify the Maintenance Department of any needed repairs.


• Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain and strictly aide by proper storage procedures and state sanitation and health regulations. Notify the maintenance Department of any needed repairs.


• Maintain waste and control costs.


• Assist’s in determining the minimum and maximum stocks of all food, material and equipment.


• Assist’s cooking and food preparation as required.


• Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.


• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering and banquet staff with banquets, parties and other special events.


• Interact with outside contacts:


• Guests-to ensure their total satisfaction


• Vendors- to order supplies and equipment and ensure best prices and quality


• Health Department and other regulatory agencies- regarding safety matters and kitchen inspections


• May serve as Manager on Duty.


• 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.


• 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


• You will consistently deliver our GUEST model:
  
  
  • Greet or welcome everyone, warmly with a smile
  
  
  • Use eye and ear contact and guest’s name
  
  
  • Establish/anticipate needs
  
  
  • Solve and own all requests/complaints
  
  
  • Thank everyone
  
  

Qualifications and Skills

A candidate for this position must possess the following applicable knowledge, skills and abilities and be able to demonstrate and provide applicable examples to support his/her competency.

• 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.


• Strong communication skills


• 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


• Valid ServSafe Manager/Food Handler Certificate required

Education and/or Experience

• High School diploma or GED certification and/or experience in a hotel or a related field preferred.


• Certification preferred: Culinary Certification


• Previous department managerial experience preferred


• Previous cook experience preferable in fine dining.


• Must have knowledge of F&B preparation techniques, health department rules and regulations

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, talk or hear. The employee is occasionally required to use hands, reach, stoop, kneel, crouch and crawl. The employee must occasionally lift and/or move up to 100 pounds.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.

Anticipated Pay Range & Additional Job Information

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 everything in between.

Here’s a snapshot of what we offer:

• Medical, Dental & Vision Insurance


• Health Savings Account (HSA) with Company Match


• 401(k) Retirement Plan with Company Match


• Paid Vacation & Sick Time


• Paid Parental Leave


• Company-Paid Life Insurance


• Company-Paid Short-Term & Long-Term Disability


• Hospital Indemnity, Critical Illness & Accident Insurance


• Educational Assistance


• Sonesta Hotel Discounts (yes, you’ll want to use these)


• Additional Perks & Employee Discounts

Our Commitment to You

Sonesta is proud to be an equal opportunity employer. We consider all qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law.