Executive Sous Chef

Royal Sonesta Cambridge, MA•Cambridge, MA

10d•$88,000 - $92,000

About The Position

The Executive Sous Chef assists in leading the Culinary Department and directing its day-to-day operations. The role supervises food preparation and production, coordinates kitchen staff assignments, and ensures food meets sanitation, safety, quality, and presentation standards. The chef prepares and cooks dishes during busy periods and for banquets and social functions, and assumes responsibility for the kitchen in the absence of the Executive Sous Chef. The position develops and tests recipes, creates menus and food displays, monitors food quality, and maintains compliance with the recipe-card system, including quarterly audits. It reviews banquet event orders (BEOs) and assigns production and preparation tasks; coordinates with Catering on special-function menus; manages supplies, inventories, and kitchen equipment; and engages with guests to gather feedback and resolve complaints. The role also supports staffing, payroll, and financial management. Responsibilities include preparing and adjusting weekly work schedules, monitoring payroll and approving timesheets, managing department expenses and food costs, controlling labor costs, and contributing to hotel budgeting and forecasting. The chef analyzes guest satisfaction information and develops plans to meet established goals, while maintaining Sonesta safety and sanitation standards and professional appearance.

Responsibilities

Assist in leading the Culinary Department and directing day-to-day operations.
Supervise and coordinate food preparation and production, and assign tasks to kitchen staff.
Ensure food preparation and production meet sanitation, safety, quality, and presentation 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 food-presentation guidelines to kitchen staff.
Monitor food-product quality and ensure standards are met.
Supervise compliance with the recipe-card system and conduct quarterly audits of the system.
Attend mandatory meetings and conduct regular department meetings.
Review BEOs, develop production and preparation tasks, and assign them accordingly.
Ensure supplies are ordered, received, and stored properly; maintain inventories of supplies and kitchen equipment.
Meet with guests to obtain feedback, address 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.
Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts, and adjust them to business demands.
Analyze guest satisfaction data and develop and implement plans to achieve established guest-satisfaction goals.
Conduct regular inventories of food items and equipment.
Manage department expenses and 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 budgeting and forecasting processes that support hotel objectives.
Perform other job-related duties as assigned.