Executive Sous Chef

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 Executive Sous Chef''s duties include supervising and coordinating every aspect of food production and ensuring a high level of quality and service for the front and back of the house.

This role works mostly in a service environment, with some office time reserved for administrative tasks.The role's primary responsibilities are to provide leadership, drive results, promote and implement safety and cleanliness standards, coordinate and communicate across departments to ensure guest satisfaction, reduce employee turnover, maintain revenue and payroll budgets, and meet or exceed productivity goals.

Job Description

Job Duties and Tasks

• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Able to make recommendations to the Executive Chef regarding succession planning.
• To be aware of all financial budgets, schedules and goals.
• To ensure that guests are always receiving an exceptional dining experience representing true value for money.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• Ensure that associate meals and associate dining services are of a consistently high standard.
• Ensure that culinary team members are always in clean tidy uniforms and are always presentable to be in guest view.
• Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
• Ensure that all culinary operations manuals are prepared and updated.
• Ensure that the department's overall operational budgets are strictly adhered too.
• Ensure that the culinary department adheres to all company and hotel policies and procedures.
• Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
• Ensure that meetings are well planned and results-orientated.
• Creative menu planning and correct food preparation for each outlets including banquets.
• To work in close conjunction with the food and beverage managers and respective teams, to create a yearly marketing plan for the outlet.
• Ensure that all relevant banquet set-ups are prepared ahead of guest's arrival and in adherence with hotel standards.
• Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.
• Complete inventories and product supply ordering in appropriate and timely manner within budgets.
• To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
• To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
• To manage associates fairly and take a personal interest in knowing all culinary associates.
• Identify strengths and weaknesses and provide timely feedback to the individual.
• To project a positive and motivated attitude among-st all associates.
• Coach and counsel employees in a timely manner and in accordance with Company policy.
• To spend time in the restaurant to ensure that the operation is managed well by the outlet team.
• To frequently verify that only the highest quality products are used in food preparation.
• To ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.
• Responsible for the supervision of all stewards and their activities within the culinary department.
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
• To delegate responsibilities to subordinates as required.
• To act as manager on duty for the hotel as scheduled.
• Complete other tasks as assigned.

Fundamental Requirements

• 3-5 years as culinary supervisor, manager, sous chef in hotel or restaurant kitchens required.
• Hotel culinary experience preferred.
• State / City Food Manager Safety certification required.
• Ability read, write and communicate in English.
• Ensure that the hotel kitchens and outlets comply with all local, state, and federal food and beverage laws and health codes.
• Supervise and assist the culinary teams to ensure brand standards and cleanliness scores are met.
• Review guest reviews to ensure that problems are identified and corrected promptly.
• Assist as necessary with special projects, menu creation and events.

Physical requirements

• Flexible and long hours are sometimes required.
• Ability to stand, kneel, carry and lift 20-50lbs.
• Ability to work in cold and hot environments.
• Frequently standing up, bending, kneeling, pulling and moving about the facility.
• • Frequently handling objects and equipment.
• Will be required to work mornings, evening, weekends, and holidays on-site.

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.

Skills

Administrative Skills, Budgeting, Coaching, Cook Dishes, Corporate Policies, Culinary Operations, Dental Insurance, Disability Insurance, English Language, Exceeded Sales Goal, Food Production, Food Safety, Food Services, Food and Beverage Industry, Forecasting, Franchise Management, Hospital, Hotel Industry, Identify Issues, Insurance, Leadership, Lift/Move 20 Pounds, Lift/Move 50 Pounds, Marketing Plan, Menu Development, Menu Management, Needs Assessment, Physical Demands, Portion Control, Property Management, Restaurant, Safety Standards, Service Delivery, Succession Planning, Time Management, Vision Plan

About the Company

Sonesta Great Bay Beach Resort & Casino