Sous Chef

Sonesta International Hotels Corporation • Sonesta White Plains, NY

4d

About The Position

The Sous Chef supports the Executive Sous Chef and Executive Chef by coordinating menus, purchasing, scheduling, food preparation, and plating for banquet and catering events and food-and-beverage outlets. The role helps maintain profitable food-and-beverage operations and high-quality products and service. The Sous Chef trains staff, meets corporate quality standards, and establishes and enforces food specifications, portion control, recipes, and sanitation requirements.

The position includes coordinating culinary production and presentation for events and outlets, managing daily kitchen operations, maintaining food quality and safety, and supporting guest service and profitability. The role is overtime-eligible and has an approximately 45-hour workweek. Other duties may be assigned, and the employee may be asked to work in other hotel areas to support operations.

Requirements

• Ability to coordinate menus, purchasing, scheduling, food preparation, and plating for banquet and catering events and food-and-beverage outlets.
• Ability to train staff and enforce food specifications, portion control, recipes, quality standards, and sanitation requirements.
• Ability to meet the hotel’s guest-service expectations, including anticipating guest needs and addressing requests or complaints.

Nice To Haves

• Union experience.
• Hotel banquet experience.

Responsibilities

• Order and requisition banquet and outlet products in a timely manner and in appropriate quantities.
• Coordinate, plan, and supervise food production and presentation for banquet events and hotel outlets.
• Manage and participate in daily culinary operations, including meal preparation and production, food quality and presentation, safety and sanitation compliance, team productivity, policy implementation, cost control, and profitability.
• Analyze banquet event orders to plan and coordinate the food-and-beverage portion of client functions.
• Conduct daily inventory walk-throughs, determine production needs, and prioritize product utilization.
• Assign production duties to staff.
• Conduct line checks for outlet and banquet service to ensure product quality.
• Meet daily with line cooks to coordinate and ensure production standards.
• Properly use, handle, clean, break down, and maintain kitchen equipment.
• Maintain food quality standards, including consistency and presentation.
• Coordinate food storage according to standard operating procedures.
• Direct employees in proper service techniques and assist with expediting outlet and banquet service.
• Complete end-of-night walk-throughs and document appropriate information in kitchen management log books daily.
• Review information in kitchen management log books daily.
• Control cleanliness and sanitation for all kitchen employees and oversee restaurant stations and walk-ins.
• Practice, train, monitor, and maintain sanitation standards, including state and local health guidelines.
• Provide passionate, engaging guest service by recognizing guests, anticipating their needs, and resolving requests or complaints using the GUEST model.
• Build solid relationships with colleagues and treat them with respect and dignity.
• Work in other areas of the hotel when needed to support operations and perform other assigned duties.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Health Savings Account with company match
• 401(k) retirement plan with company match
• Paid vacation
• Paid sick time
• Paid parental leave
• Company-paid life insurance
• Company-paid short-term and long-term disability insurance
• Hospital indemnity, critical illness, and accident insurance
• Educational assistance
• Sonesta hotel discounts
• Additional employee perks and discounts

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed