Sonesta Hotels
Overview
Job Description Summary The Sous Chef supports the Executive Chef by coordinating menus, purchasing, scheduling, food preparation, and plating for banquet and catering events while maintaining profitable F&B operations and high-quality products and service levels. They are expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes, and sanitation.
Responsibilities
Primarily responsible for ordering & requisitioning banquet products in a timely manner and in appropriate quantities
Coordinate, plan and supervise the production and presentation of food served at all banquet events in the hotels continuing effort to deliver outstanding guest service and profitability
Manage and participate in daily banquet culinary operations, including preparation and production of meals, supervision of food quality and presentation, compliance with safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
Analyze banquet event orders to plan and coordinate the food and beverage portion of client functions
Perform daily walk-through inventory to determine daily production and prioritize product utilization
Help assign production duties to all staff
Conduct a line check for dinner service to ensure quality of product
Meet daily with line cooks to coordinate and ensure production standards
Properly use, handle, clean, breakdown, and maintain all kitchen equipment
Maintain food quality standards including consistency and presentation
Coordinate proper food storage according to standard operating procedure
Direct employees in proper service techniques
Assist with expediting dinner service
Perform end of night walk-through
Document appropriate information in kitchen management log books daily
Review information in kitchen management log books daily
Control cleanliness and sanitation of all employees for entire kitchen
Manage and oversee all stations and walk-ins in restaurant
Practice, train, monitor, and maintain sanitation standards, including state and local health guidelines
Deliver Passionate & Engaging Service to our Guests
You will be passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs in order to exceed their expectations
You will consistently deliver our GUEST model:
G reet or welcome everyone, warmly with a smile
U se eye and ear contact and guest’s name
E stablish/anticipate needs
S olve and own all requests/complaints
T hank everyone
Build solid relationships with colleagues
Treat colleagues with respect and dignity
Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.
The Sous Chef is an Overtime Eligible Manager (OEM). Approximately a 45-hour workweek.
Additional Information Pay Range Pay range is $29.50 to $32.50.
The base pay offered may vary based on various factors, including but not limited to job-related knowledge, skills, and specific/overall experience.
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
Go Beyond @SonestaHotels WHO WE ARE
We are an organization made up of people, thoughts and ideas – all working towards fulfilling our simple mission:
To wow every guest, team member, partner & community we operate in by delivering quality, value & amazing hospitality.
We will achieve our mission by being passionate about exceeding expectations - by being persistent, resilient, and constantly seeking new and creative ways to succeed. Doing the Right Thing and Going Beyond are our principles that guide everything we do.
We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or protected veteran status, or any other characteristic protected by local, state, or federal laws, rules, or regulations.
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 or protected veteran status.
Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.
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Job Description Summary The Sous Chef supports the Executive Chef by coordinating menus, purchasing, scheduling, food preparation, and plating for banquet and catering events while maintaining profitable F&B operations and high-quality products and service levels. They are expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes, and sanitation.
Responsibilities
Primarily responsible for ordering & requisitioning banquet products in a timely manner and in appropriate quantities
Coordinate, plan and supervise the production and presentation of food served at all banquet events in the hotels continuing effort to deliver outstanding guest service and profitability
Manage and participate in daily banquet culinary operations, including preparation and production of meals, supervision of food quality and presentation, compliance with safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
Analyze banquet event orders to plan and coordinate the food and beverage portion of client functions
Perform daily walk-through inventory to determine daily production and prioritize product utilization
Help assign production duties to all staff
Conduct a line check for dinner service to ensure quality of product
Meet daily with line cooks to coordinate and ensure production standards
Properly use, handle, clean, breakdown, and maintain all kitchen equipment
Maintain food quality standards including consistency and presentation
Coordinate proper food storage according to standard operating procedure
Direct employees in proper service techniques
Assist with expediting dinner service
Perform end of night walk-through
Document appropriate information in kitchen management log books daily
Review information in kitchen management log books daily
Control cleanliness and sanitation of all employees for entire kitchen
Manage and oversee all stations and walk-ins in restaurant
Practice, train, monitor, and maintain sanitation standards, including state and local health guidelines
Deliver Passionate & Engaging Service to our Guests
You will be passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs in order to exceed their expectations
You will consistently deliver our GUEST model:
G reet or welcome everyone, warmly with a smile
U se eye and ear contact and guest’s name
E stablish/anticipate needs
S olve and own all requests/complaints
T hank everyone
Build solid relationships with colleagues
Treat colleagues with respect and dignity
Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.
The Sous Chef is an Overtime Eligible Manager (OEM). Approximately a 45-hour workweek.
Additional Information Pay Range Pay range is $29.50 to $32.50.
The base pay offered may vary based on various factors, including but not limited to job-related knowledge, skills, and specific/overall experience.
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
Go Beyond @SonestaHotels WHO WE ARE
We are an organization made up of people, thoughts and ideas – all working towards fulfilling our simple mission:
To wow every guest, team member, partner & community we operate in by delivering quality, value & amazing hospitality.
We will achieve our mission by being passionate about exceeding expectations - by being persistent, resilient, and constantly seeking new and creative ways to succeed. Doing the Right Thing and Going Beyond are our principles that guide everything we do.
We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or protected veteran status, or any other characteristic protected by local, state, or federal laws, rules, or regulations.
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 or protected veteran status.
Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.
#J-18808-Ljbffr