Executive Sous Chef

Sonesta International Hotels Corporation•Royal Sonesta San Juan, PR

About The Position

We’re Sonesta International Hotels. The 8th largest hotel company in the U.S.—and growing fast. An epic blend of full-service and focused hotels in major cities, Sonesta’s uniquely diverse portfolio of owned, managed, and franchised properties makes us everywhere you want to be. Driven by the human side of hospitality, we deliver service with passion, loyalty with purpose, and experiences that truly connect. Together We Thrive —bringing quality, value, and amazing hospitality to every guest, every stay, across 1000+ properties in eight countries and counting. Job Description Summary The Executive Sous Chef follows and maintains the standard procedures for all banquet functions. Supervision of Banquet Kitchen. Ordering for functions, maintaining food cost and inventory. Maintain quality, presentation and consistency of food.

Requirements

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
Knowledgeable and dexterous using all manner of complex kitchen equipment.
Expert skills and experience planning, designing, and preparing meals.
Communication skills are utilized a significant amount of time for training and safety purposes, and when interacting with guests and associates.
Strong communication skills (Effective and clear communicator).
Excellent time management and organizational skills.
Proven leadership and creative abilities inside the kitchen.
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
Must be available to work nights, week-ends and holidays as needed.
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
Three years’ experience performing a supervisory or management role in Culinary.
Culinary degree or relative experience
ServSafe certification.

Responsibilities

Supervise a staff of chefs and cooks of diverse backgrounds and training to produce consistently superior cuisine
Plan and organize production, purchasing and scheduling
Maintain a strong positive relationship with the FOH team to ensure strong communication and teamwork throughout the entire F&B team
Establish professional demeanor and standards of the management team for the outlet
Delegate responsibility effectively to use the strengths of the entire culinary team
Perform administrative tasks as assigned by the Executive Chef
Demonstrate a thorough mastery of all cooking techniques: sauté, braise, poach, grill, fry, steam, etc.
Create innovative dishes and plate presentations using seasonal and regional ingredients.
Work quickly and efficiently to meet deadlines and demands of business
Check staffing, uniforms, daily production sheets, etc
Check production for all meal periods to ensure consistency
Train staff on all menu items
Demonstrate responsibility for food and labor costs in all outlets
Hold and attend regular staff meetings
Maintain a clean and safe work environment, following rules and regulations of the local health department
Keep informed of guarantee and count for all banquet food functions and events on property.
Check all event order sheets, breakfast, lunch, dinner, receptions and special events scheduled.
Attend BEO, staff, pre shift, F&B meetings and any other meeting assigned by Executive Chef.
Perform and assist with schedules, events and needs of other chefs within the property.
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: G reet or welcome everyone, warmly with a smile U se eye and ear contact and guest’s name E stablish/anticipate needs S olve and own all requests/complaints T hank everyone
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.

Benefits

Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:
Medical, Pharmacy, Dental, and Vision Insurance
401(k) Retirement Plan with Company Match
Paid Vacation and Sick Days
Paid Funeral Leave
Sonesta Hotel Discounts
Educational Assistance
Paid Parental Leave
Referral Incentive
Doctor Clinic
Sick Incentive
Development Programs
Milestone (Years of Service) Incentive
Employee Cafeteria
Company Paid Life Insurance
Company Paid Short-Term and Long-Term Disability Insurance
Various Employee Perks and Discounts