Sonesta International Hotels
Job Summary
Senior Sous Chef – Sonesta International Hotels – New York, NY
The Senior Sous Chef is a key member of the culinary leadership team, responsible for managing kitchen operations, supervising staff, and ensuring the highest standards of food quality, safety, and efficiency. This role requires advanced culinary expertise, independent decision‑making, and strategic oversight of daily and long‑term kitchen functions in support of the Executive Chef and overall business objectives.
Key Responsibilities
Leadership & Management
Supervise, schedule, and direct kitchen staff, including line cooks, prep cooks, and Utility Stewards.
Participate in hiring, onboarding, training, evaluating, and, when necessary, disciplining or recommending termination of employees.
Provide leadership and coaching to foster engagement, productivity, and career development.
Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical, technically correct, and within budgeted labor cost goals.
Approve the requisition of products and other necessary food supplies.
Ensure compliance with all health, sanitation, cleanliness, and safety standards throughout all kitchen areas at all times.
Establish controls to minimize food and supply waste and theft.
Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
Assist the Executive Chef in planning, developing, and executing menus aligned with guest expectations and business goals.
Maintain inventory controls, order supplies, and manage vendor relationships to achieve cost efficiency.
Establish and enforce kitchen policies, procedures, and workflows to optimize efficiency and quality.
Strategy and Planning
Collaborate with management on budget development, cost controls, and revenue goals.
Analyze kitchen operations, identify improvements, and implement process enhancements.
Contribute to long‑term culinary strategies, menu innovation, and guest satisfaction initiatives.
Participate in management meetings and provide input on operational and strategic decision‑making.
Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability.
Evaluate food products to ensure that quality standards are consistently attained.
Interact with food and beverage management to ensure that food production consistently exceeds the expectations of members and guests.
Assist in maintaining a high level of service principles by established standards.
Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Provide training and professional development opportunities for all kitchen staff.
Support safe work habits and a safe working environment at all times.
Conduct monthly inventory and update inventory pricing regularly.
The Sous Chef will be responsible for training all Utility and Tournant classifications in job‑specific tasks.
Leading with Passion
Responsible for ensuring success through the eyes of employees, guests, and owners.
Utilize and collaborate with resources across different departments.
Capable of influencing employees to perform to their highest standard and establishing a trusting environment to enrich the culture.
Focus on the mission and well‑being of the department, hotel, and company as a whole.
Lead by example and operate with integrity and respect.
Inspire the team to embrace and demonstrate core values and Guest People Standards.
Qualifications and Skills
Bachelor’s degree in Culinary Arts, Hospitality Management, or related field (or equivalent experience).
Track record of delivering exceptional guest or client experience.
Strong communication skills.
Appropriate professional appearance and demeanor.
5+ years in a similar role with multi‑outlet & large volume banquet experience.
Understanding of professional cooking and banquet production.
Great understanding and knowledge of safety, sanitation, and food handling procedures.
Previous executive chef/senior sous chef experience preferred.
Ability to take and give directions.
Ability to work in a team environment.
Ability to work calmly and effectively under pressure.
Must have problem‑solving abilities, be self‑motivated, and organized.
Commitment to quality service, food and beverage knowledge.
ServSafe certification is required.
Must be able to work nights, weekends, and some holidays.
Must be able to speak, read, and understand cooking directions.
Computer skills required: Microsoft Office and Windows.
Company Overview Sonesta – opening new horizons for guests and employees. Sonesta provides a diverse, distinctive portfolio of nearly 60 properties across three continents, each offering an authentic experience reflective of local culture. Sonesta celebrates individuality, provides growth opportunities, and invites you to join a community of hospitality excellence.
Additional Job Information / Anticipated Pay Range Salary Compensation Range is $80,000 – $82,000.00 annually. The base pay offered may vary depending on various factors including but not limited to job related knowledge, skills, and overall experience.
Benefits
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
Equal Opportunity Employer Statement 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, federal, or institutional law. Sonesta is an equal opportunity employer.
Application Instructions Please submit a complete application and attach a resume. Incomplete applications will not be considered.
Job Details
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Manufacturing
Industries: Hospitality
Location: New York, NY
Salary: $58,500.00 – $70,000.00 (annual range)
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The Senior Sous Chef is a key member of the culinary leadership team, responsible for managing kitchen operations, supervising staff, and ensuring the highest standards of food quality, safety, and efficiency. This role requires advanced culinary expertise, independent decision‑making, and strategic oversight of daily and long‑term kitchen functions in support of the Executive Chef and overall business objectives.
Key Responsibilities
Leadership & Management
Supervise, schedule, and direct kitchen staff, including line cooks, prep cooks, and Utility Stewards.
Participate in hiring, onboarding, training, evaluating, and, when necessary, disciplining or recommending termination of employees.
Provide leadership and coaching to foster engagement, productivity, and career development.
Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical, technically correct, and within budgeted labor cost goals.
Approve the requisition of products and other necessary food supplies.
Ensure compliance with all health, sanitation, cleanliness, and safety standards throughout all kitchen areas at all times.
Establish controls to minimize food and supply waste and theft.
Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
Assist the Executive Chef in planning, developing, and executing menus aligned with guest expectations and business goals.
Maintain inventory controls, order supplies, and manage vendor relationships to achieve cost efficiency.
Establish and enforce kitchen policies, procedures, and workflows to optimize efficiency and quality.
Strategy and Planning
Collaborate with management on budget development, cost controls, and revenue goals.
Analyze kitchen operations, identify improvements, and implement process enhancements.
Contribute to long‑term culinary strategies, menu innovation, and guest satisfaction initiatives.
Participate in management meetings and provide input on operational and strategic decision‑making.
Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability.
Evaluate food products to ensure that quality standards are consistently attained.
Interact with food and beverage management to ensure that food production consistently exceeds the expectations of members and guests.
Assist in maintaining a high level of service principles by established standards.
Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Provide training and professional development opportunities for all kitchen staff.
Support safe work habits and a safe working environment at all times.
Conduct monthly inventory and update inventory pricing regularly.
The Sous Chef will be responsible for training all Utility and Tournant classifications in job‑specific tasks.
Leading with Passion
Responsible for ensuring success through the eyes of employees, guests, and owners.
Utilize and collaborate with resources across different departments.
Capable of influencing employees to perform to their highest standard and establishing a trusting environment to enrich the culture.
Focus on the mission and well‑being of the department, hotel, and company as a whole.
Lead by example and operate with integrity and respect.
Inspire the team to embrace and demonstrate core values and Guest People Standards.
Qualifications and Skills
Bachelor’s degree in Culinary Arts, Hospitality Management, or related field (or equivalent experience).
Track record of delivering exceptional guest or client experience.
Strong communication skills.
Appropriate professional appearance and demeanor.
5+ years in a similar role with multi‑outlet & large volume banquet experience.
Understanding of professional cooking and banquet production.
Great understanding and knowledge of safety, sanitation, and food handling procedures.
Previous executive chef/senior sous chef experience preferred.
Ability to take and give directions.
Ability to work in a team environment.
Ability to work calmly and effectively under pressure.
Must have problem‑solving abilities, be self‑motivated, and organized.
Commitment to quality service, food and beverage knowledge.
ServSafe certification is required.
Must be able to work nights, weekends, and some holidays.
Must be able to speak, read, and understand cooking directions.
Computer skills required: Microsoft Office and Windows.
Company Overview Sonesta – opening new horizons for guests and employees. Sonesta provides a diverse, distinctive portfolio of nearly 60 properties across three continents, each offering an authentic experience reflective of local culture. Sonesta celebrates individuality, provides growth opportunities, and invites you to join a community of hospitality excellence.
Additional Job Information / Anticipated Pay Range Salary Compensation Range is $80,000 – $82,000.00 annually. The base pay offered may vary depending on various factors including but not limited to job related knowledge, skills, and overall experience.
Benefits
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
Equal Opportunity Employer Statement 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, federal, or institutional law. Sonesta is an equal opportunity employer.
Application Instructions Please submit a complete application and attach a resume. Incomplete applications will not be considered.
Job Details
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Manufacturing
Industries: Hospitality
Location: New York, NY
Salary: $58,500.00 – $70,000.00 (annual range)
#J-18808-Ljbffr