Executive Sous Chef

Sonesta International Hotels Corporation•Royal Sonesta Cambridge, MA

15d

About The Position

The Executive Sous Chef assists in leading the Culinary Department and directing its day-to-day operations. This role coordinates food preparation and production, supervises kitchen staff, and ensures that food and kitchen operations meet sanitation, safety, quality, and presentation standards. The Executive Sous Chef also supports guest satisfaction, catering events, department staffing, inventory, payroll, and financial performance. The position assumes responsibility for the kitchen in the absence of the Executive Sous Chef, as stated in the posting.

Responsibilities

Assist in leading the Culinary Department and direct day-to-day operations.
Supervise and coordinate food preparation and production, and assign specific tasks to kitchen staff.
Ensure preparation and production comply with sanitation, safety, and quality standards.
Cook, carve meats, and prepare dishes during rush periods, banquets, and other social functions.
Assume responsibility for the kitchen in the absence of the Executive Sous Chef.
Write and test recipes, create menus and food displays, and provide kitchen staff with food-presentation guidelines.
Monitor food-product quality and ensure standards are met.
Supervise compliance with the recipe card system and maintain quarterly audits of the system.
Attend mandatory meetings and conduct regular department meetings.
Review BEOs, make notes, and develop and assign production and preparation tasks.
Ensure supplies are ordered, received, and stored properly; maintain inventory of supplies and kitchen equipment.
Meet with guests to obtain feedback and ensure food production meets or exceeds expectations.
Respond to guest complaints and ensure appropriate follow-up.
Work with the Catering Department to develop special menus for functions.
Monitor payroll, approve timesheets, and process payroll at the end of the pay period.
Ensure Sonesta safety and sanitation standards are followed.
Maintain high standards of personal appearance and grooming, and perform other assigned job-related duties.
Prepare weekly work schedules according to staffing guidelines and labor forecasts, adjusting them to meet business demands.
Analyze guest-satisfaction data and develop and implement plans to achieve established goals.
Conduct regular inventories of food items and equipment.
Manage department expenses, review food costs daily, achieve budgeted revenues, control labor costs and expenses, and maximize Culinary Department profitability.
Manage staffing levels to meet guest-service, operational, and financial objectives.
Participate in and advise on budget and forecasting processes supporting hotel objectives.