Senior Sous Chef
About The Position
The Senior Sous Chef plays a key leadership role in delivering exceptional culinary experiences and supporting the day-to-day operations of kitchen teams. Working closely with the Executive Chef, this position oversees culinary operations for restaurant dining, banquets, catering, room service, and special events, with an emphasis on consistency, quality, efficiency, and guest experience. The role combines culinary creativity with operational leadership, team development, menu execution, and a positive, collaborative kitchen culture. The Senior Sous Chef supports the Executive Chef across culinary operations and assumes operational leadership responsibilities in the Executive Chef’s absence as needed. The position also collaborates with Banquets, Catering, Food & Beverage, and hotel leadership to deliver meetings and events.
Requirements
- At least 3 years of culinary leadership experience in hotels, restaurants, resorts, banquets, or high-volume hospitality environments.
- Strong knowledge of food preparation, banquet operations, catering, inventory management, and kitchen operations.
- Experience managing food quality, labor productivity, food costs, purchasing, and operational performance standards.
- Strong leadership and team development skills, including the ability to motivate and support culinary teams in a fast-paced environment.
- Knowledge of food safety regulations, HACCP standards, sanitation practices, and health department compliance requirements.
- Ability to multitask, solve problems, and remain calm under pressure during busy service periods.
- Excellent communication, organizational, and collaboration skills.
- Flexible availability, including evenings, weekends, and holidays as required in a hospitality environment.
Nice To Haves
- Culinary degree or formal culinary training.
- Previous Sous Chef or kitchen leadership experience.
- Creative mindset and passion for hospitality, food innovation, teamwork, and exceptional guest experiences.
Responsibilities
- Support the Executive Chef in leading day-to-day culinary and kitchen operations across restaurants, banquets, catering, room service, and special events.
- Supervise kitchen team members, including coaching, training, scheduling, and providing hands-on leadership.
- Maintain food quality, consistency, presentation, portioning, and service standards across culinary outlets.
- Assist with menu development, seasonal offerings, banquet menus, and food innovation initiatives.
- Oversee food preparation, kitchen workflow, and line operations for efficient high-volume service.
- Support inventory management, food ordering, receiving, and product quality control.
- Monitor food costs, labor costs, waste reduction, and kitchen productivity to support profitability goals.
- Ensure compliance with food safety regulations, sanitation standards, HACCP guidelines, and health department requirements.
- Collaborate with Banquets, Catering, Food & Beverage, and hotel leadership to execute meetings, weddings, conferences, and events.
- Maintain a clean, safe, organized, and high-performing kitchen environment.
- Assume operational leadership responsibilities in the Executive Chef’s absence as needed.
- Support employee engagement, culinary training, development, and succession planning initiatives.
- Perform other duties as assigned.
Benefits
- Medical, dental, and vision insurance
- Health Savings Account (HSA) with company match
- 401(k) retirement plan with company match
- Paid vacation and sick time
- Paid parental leave
- Company-paid life insurance
- Company-paid short-term and long-term disability
- Hospital indemnity, critical illness, and accident insurance
- Educational assistance
- Sonesta hotel discounts
- Additional perks and employee discounts
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
