The Sous Chef is responsible for coordinating, supervising, and directing all aspects of the hotel’s food production 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.

Key Job Functions include:

• Performing all daily walk through inventory to determine daily production and prioritize product utilization.
• Helping assign production duties to all staff.
• Conducting a line check for dinner service to ensure quality of product.
• Meeting daily with line cooks to coordinate and ensure production standards.
• Performing all responsibilities of each position in kitchen.
• Properly using, handling, cleaning, breaking down, and maintaining all kitchen equipment.
• Maintaining food quality standards including consistency and presentation.
• Coordinating proper food storage according to standard operating procedure.
• Directing employees in proper service techniques.
• Assisting with expediting dinner service.
• Performing end of night walk through.
• Documenting appropriate information in kitchen management log books daily.
• Reviewing information in kitchen management log books daily.
• Controlling cleanliness and sanitation of all employees for the entire kitchen.
• Managing and overseeing all stations and walk-ins in the restaurant.
• Practicing, training, monitoring, and maintaining sanitation standards, including state and local health guidelines.

• Medical, Dental, and Vision Insurance.
• Health Savings Account with Company Match.
• 401(k) Retirement Plan with Company Match.
• Paid Vacation and Sick Days.
• Free parking.
• Free shift meal.
• $60 Shoes for Crew credit per year.
• Fun, family environment.
• Sonesta Hotel Discounts (over 1,200 hotels world-wide).
• 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.

• Experience in food production and kitchen management.
• Ability to train and supervise kitchen staff.
• Strong knowledge of food quality standards.
• Familiarity with portion control and sanitation guidelines.
• Excellent organizational and communication skills.
• Proficient in maintaining kitchen equipment.
• Experience in coordinating food storage and service techniques.