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 role helps oversee restaurant dining, banquets, catering, room service, and special events, with a focus on consistency, quality, efficiency, and guest experience. The Senior Sous Chef helps lead and inspire kitchen teams, support menu execution, drive operational excellence, and foster a positive, collaborative culture. The position also assumes operational leadership responsibilities in the Executive Chef’s absence as needed. The anticipated salary range is $85,000–$92,000.
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, problem-solve, 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 through coaching, training, scheduling, and 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 to support efficiency during high-volume service periods.
- 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.
- Partner with Banquets, Catering, Food & Beverage, and hotel leadership teams 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 within the kitchen team.
- 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
