Senior Sous Chef

Job Summary The Senior Sous Chef is a key member of the culinary leadership team, responsible for managing kitchen operations, supervising staff, and ensuring the highest standards of food quality, safety, and efficiency. Responsibilities Supervise, schedule, and direct kitchen staff, including line cooks, prep cooks, and Utility Stewards. Participate in hiring, onboarding, training, evaluating, and, when necessary, disciplining or recommending termination of employees. Provide leadership and coaching to foster engagement, productivity, and career development. Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct and within budgeted labor cost goals. Approve the requisition of products and other necessary food supplies. Ensure compliance with all health, sanitation, cleanliness, and safety standards throughout all kitchen areas at all times. Establish controls to minimize food and supply waste and theft. Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. Assist the Executive Chef in planning, developing, and executing menus aligned with guest expectations and business goals. Maintain inventory controls, order supplies, and manage vendor relationships to achieve cost efficiency. Establish and enforce kitchen policies, procedures, and workflows to optimize efficiency and quality. Collaborate with management on budget development, cost controls, and revenue goals. Analyze kitchen operations, identify improvements, and implement process enhancements. Contribute to long‑term culinary strategies, menu innovation, and guest satisfaction initiatives. Participate in management meetings and provide input on operational and strategic decision‑making. Direct the cooking of items that require skillful preparation; control food and payroll costs to achieve maximum profitability. Evaluate food products to ensure quality standards are consistently attained. Interact with food and beverage management to ensure that food production consistently exceeds the expectations of members and guests. Assist in maintaining a high level of service principles by established standards. Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state‑of‑the‑art techniques, equipment, and terminology. Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provide training and professional development opportunities for all kitchen staff. Ensure that representatives from the kitchen attend service line‑ups and meetings. Support safe work habits and a safe working environment at all times. Conduct monthly inventory and update inventory pricing regularly. Train all Utility and Tournant classifications in job‑specific tasks. Lead with passion: ensure success through the eyes of employees, guests, and owners; collaborate with resources across departments; influence employees to perform at their highest standard; focus on mission and well‑being of the department, hotel, and company; lead by example; inspire the team to embrace and demonstrate the company values. Qualifications and Skills Bachelor’s degree in Culinary Arts, Hospitality Management, or related field (or equivalent experience). Track record of delivering exceptional guest or client experience. Strong communication skills. Appropriate professional appearance and demeanor. 5+ years in a similar role with multi‑outlet & large volume banquet experience. Understanding professional cooking and banquet production. Great understanding and knowledge of safety, sanitation, and food handling procedures. Previous executive chef/senior sous chef experience preferred. Ability to take and give directions. Ability to work in a team environment. Ability to work calmly and effectively under pressure. Problem‑solving abilities, self‑motivated and organized. Commitment to quality service, food and beverage knowledge. ServSafe certification is required. Must be able to work nights, weekends, and some holidays. Must be able to speak, read, and understand cooking directions. Computer skills required: Microsoft Office and Windows. Salary and Benefits Salary Range: $85,000 – $90,000 annually. Benefits Include: Medical, Dental and Vision Insurance; Health Savings Account with Company Match; 401(k) Retirement Plan with Company Match; 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; Various Employee Perks and Discounts; Hospital Indemnity; Critical Illness Insurance; Accident Insurance. Equal Opportunity Employer Sonesta is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status or any other characteristic protected by law. #J-18808-Ljbffr