Sous Chef

Sonesta International Hotels Corporation•Sonesta Columbus, OH

27d

About The Position

We’re Sonesta International Hotels. The 8th largest hotel company in the U.S.—and growing fast. An epic blend of full-service and focused hotels in major cities, Sonesta’s uniquely diverse portfolio of owned, managed, and franchised properties makes us everywhere you want to be. Driven by the human side of hospitality, we deliver service with passion, loyalty with purpose, and experiences that truly connect. Together We Thrive —bringing quality, value, and amazing hospitality to every guest, every stay, across 1000+ properties in eight countries and counting. Job Description Summary The Sous Chef is responsible for supporting the Executive Chef in overseeing all culinary operations, ensuring the highest standards of food quality, presentation, and sanitation. This role plays a key part in leading kitchen staff, maintaining efficiency, and delivering exceptional guest experiences. Job Description Key Responsibilities Culinary Operations Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating Ensure consistency in food quality, taste, and presentation across all outlets Oversee banquet and event execution, ensuring timely and accurate delivery for large-scale functions Monitor food production to meet volume and quality standards Leadership & Team Development Supervise, coach, and support kitchen staff, including line cooks and prep cooks Assist with hiring, onboarding, and training new associates Promote a positive, respectful, and team-oriented kitchen culture aligned with Sonesta’s Culture of Caring Ensure proper staffing levels for restaurant and banquet operations Food Safety & Compliance Enforce all food safety, sanitation, and health department regulations Maintain compliance with company policies and brand standards Conduct regular kitchen inspections to ensure cleanliness and organization Inventory & Cost Control Assist in managing inventory, ordering, and receiving of food and supplies Monitor food costs, waste, and portion control to meet budget goals Support menu planning and recipe standardization Guest Experience Ensure all dishes meet or exceed guest expectations Collaborate with front-of-house teams to deliver seamless service Address and resolve guest concerns related to food quality Qualifications Minimum 2–4 years of culinary experience in a high-volume kitchen (hotel/banquet experience preferred) Previous supervisory or leadership experience required Strong knowledge of culinary techniques, food safety, and kitchen operations Ability to work in a fast-paced, high-pressure environment Flexible schedule including nights, weekends, and holidays Skills & Competencies Leadership and team development Time management and multitasking Attention to detail and quality Strong communication and collaboration Problem-solving and decision-making Physical Requirements Ability to stand for extended periods Ability to lift up to 50 pounds Comfortable working in hot, fast-paced kitchen environments Additional Job Information/Anticipated Pay Range Benefits Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including: Medical, Dental and Vision Insurance Health Savings Account with Company Match 401(k) Retirement Plan with Company Match Paid Vacation and Sick Days Sonesta Hotel Discounts Educational Assistance Paid Parental Leave Company Paid Life Insurance Company Paid Short Term and Long Term Disability Insurance Various Employee Perks and Discounts Hospital Indemnity Critical Illness Insurance Accident Insurance Sonesta is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status or other characteristics protected by law. Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.

Requirements

Minimum 2–4 years of culinary experience in a high-volume kitchen (hotel/banquet experience preferred)
Previous supervisory or leadership experience required
Strong knowledge of culinary techniques, food safety, and kitchen operations
Ability to work in a fast-paced, high-pressure environment
Flexible schedule including nights, weekends, and holidays
Leadership and team development
Time management and multitasking
Attention to detail and quality
Strong communication and collaboration
Problem-solving and decision-making
Ability to stand for extended periods
Ability to lift up to 50 pounds
Comfortable working in hot, fast-paced kitchen environments

Responsibilities

Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating
Ensure consistency in food quality, taste, and presentation across all outlets
Oversee banquet and event execution, ensuring timely and accurate delivery for large-scale functions
Monitor food production to meet volume and quality standards
Supervise, coach, and support kitchen staff, including line cooks and prep cooks
Assist with hiring, onboarding, and training new associates
Promote a positive, respectful, and team-oriented kitchen culture aligned with Sonesta’s Culture of Caring
Ensure proper staffing levels for restaurant and banquet operations
Enforce all food safety, sanitation, and health department regulations
Maintain compliance with company policies and brand standards
Conduct regular kitchen inspections to ensure cleanliness and organization
Assist in managing inventory, ordering, and receiving of food and supplies
Monitor food costs, waste, and portion control to meet budget goals
Support menu planning and recipe standardization
Ensure all dishes meet or exceed guest expectations
Collaborate with front-of-house teams to deliver seamless service
Address and resolve guest concerns related to food quality