Sonesta

Job Description Summary

The Executive Sous Chef follows, maintains and delivers the standard procedures for all Culinary and stewarding functions as it relates to the operation of Fredericks, The Redwood Room, In-Room Dinning and Banquet operations. The Executive Sous Chef is responsible for hiring, training and managing all culinary and stewarding staff; assuring Sonesta standards of service are achieved. This position is responsible for assuring budgeted profitably of all outlets and maintaining budgeted expenses and labor costs. Excellent organizational, communication and leadership skills are required. This position will report to the Director of Food & Beverage.

Job Description

Job Purpose:

Under the general guidance of the Food & Beverage Department Head, responsible for assisting in 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. Train, supervise, and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.

Duties & Functions:

• Approach all encounters with guests and employees enlivening Sonesta values
• Comply at all times with Sonesta standards and regulations to encourage safe and efficient hotel operations
• Assign, in detail, specific duties to all employees for efficient operation of the kitchen
• Oversee the procurement of all food items. 
• Inspect, select and use only the freshest products of the highest standards in the preparation of all menu items.
• Working closely with the stewarding team to ensure all storage areas & facilities are well kept & maintained
• Work with other Food and Beverage managers and keep them informed of Food and Beverage issues as they arise
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention
• Coordinate and monitor all phases of Loss Prevention in kitchen areas
• Prepare and submit required reports in a timely manner
• Assist in preparation of required reports, including (but not limited to) wage progress, payroll, revenue, employee Schedules, quarterly actions plans
• Oversee all aspects of the daily operation of the kitchen and food production areas, to include all Restaurant meal periods, Banquet/Catering, Bar, Room Service (If applicable)
• Respond to guest complaints in a timely manner
• Ensure compliance with SOPs in all outlets
• Ensure compliance with requisition procedures
• Conduct staff performance reviews in accordance with Sonesta standards
• Conduct Quarterly Kitchen Meetings
• Know and enforce all local health department sanitation laws
• Work with the Executive Chef and/or the Director of F&B to create and implement menus for all Outlets, Banquets & Events.
• Design and implement employee cafeteria menu and oversee cafeteria operations
• Coordinate, supervise and direct the Stewarding Department
• Assist in computing daily food cost
• Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc
• Understand daily forecasts and customer counts
• Coordinate all par stock levels
• Assess food portion size, visual appeal, taste and temperature of items served
• Assist in the direction and training of all chefs to ensure adequate operation in all outlets
• Assist in creating menus for prospective clients
• Review and approve weekly payroll
• Check food purchases for proper ordering, quality and price structure
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report
• Proficiency in catered events, both on & off-site

Specific Job Knowledge & Skills:

• Culinary or Apprenticeship Program required. High School Diploma or equivalent required
• Minimum of two years Sous Chef experience is required
• Prior supervisory experience required with previous hospitality experience
• Must obtain any government required licenses, certificates or permits
• Must have knowledge of Food and Beverage preparation techniques, health department rules and regulations, liquor laws and regulations
• Ability to multitask, work in a fast paced environment and have a high level attention to detail
• Strong verbal and written communication skills in English
• Maintain positive and productive working relationships with other employees and departments
• Ability to work independently and to partner with others to promote an environment of teamwork
• Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations
• Flexible schedule with the availability to work mornings, nights, weekends & holidays based on business

Physical Abilities:

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
• Stand, sit, or walk for an extended period of time or for an entire work shift
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division.

Additional Job Information/Anticipated

Pay Range

Pay Range: $78,000 - $97,000 per year. Base pay offered may vary depending on various factors including but not limited to job related knowledge, skills and job 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

Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.