*The Sous Chef is responsible overseeing the kitchen by coordinating and supervising the food preparation and production of his/her designated area. The Sous Chef is responsible for managing the process of developing and executing the Orders from the menu. The role’s primary responsibility is to drive results through their area of responsibility.
Work Environment
* Must be able work in a fast-paced environment.
* Majority of work takes place indoors.
* Must be able to tolerate extreme temperatures - i.e. freezers, loading dock.
Physical Demands
- Must be able to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
- Must be able to push and pull equipment weighing up to 250 lbs.
- Frequent bending, kneeling and reaching.
- Ability to stand during entire shift.
Expected Hours of Work
- Must be flexible to work variable days of the week to include weekends and holidays.
- Must be flexible to work variable shifts, PMs and AMs when needed
- Ten to twelve hour shifts sometimes required.
Education and Experience
- High school graduate, some college or equivalent required. A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major preferred.
- Experience in a hotel or a hospitality-related field preferred.
- Understanding of and previous experience in a union environment a plus.
Principle duties and responsibilities (Essential Functions) include:
- Operational/Functional:
- Supervise and coordinate the food preparation and production in the Kitchen. Assign specific tasks to the kitchen staff.
- Ensure proper portion, temperature, and presentation of food being served.
- Attend daily BEO (Banquet Event Order) meetings and estimate daily production based on information.
- Prepare and cook specialty dishes for all banquet functions.
- Choose ingredients and design a menu based on the seasonal availability of food items for all banquet functionsPractice food safety best practices and makes sure that all kitchen staff members do the same.
- Coach and inspire the kitchen staff so they perform at the highest level possible.
- Ensure that supplies are ordered, received, and properly stored. Maintain an inventory of supplies and kitchen equipment.Keep up with trends in cooking, innovate, and create new products to ensure that guests have positive and memorable experiences.
Meet with Meeting/Event Planners to seek feedback and ensure food production meet and exceed client’s expectations. Respond to guest complaints and ensure proper follow-up is completed.
- Monitor payroll, approve timesheets, and process payroll at the end of the pay period.Ensure all Sonesta safety and sanitation standards are adhered to.
Maintain high standards of personal appearance and grooming.Manage staffing levels to ensure that guest service, operational needs and financial objectives are met.Conduct pre-shift meetings with staff and review all information pertinent to the day’s business.Monitor, measure, and recognize performance of employees. Conduct the annual performance evaluations.Coach team by providing specific feedback to improve knowledge, skills and performance.Ensure employees are treated fairly and equitably. Handle employee issues in a professional and timely manner.
- Perform any other job-related duties as assigned.
- Strategy and Planning:
- Prepare weekly work schedules in accordance with staffing guidelines and labor forecast and adjust schedules throughout the week to meet business demands.
- Analyze guest satisfaction data to develop and implement plans to achieve established goals related to guest satisfaction scores.
- Conduct regular inventory of food items and equipment.
- Financial Management:
- Manage department expenses and ensure food cost is reviewed daily.Achieve budgeted revenues, control labor costs & expenses, and maximize profitability within the Culinary department.
- Managing your Team:
- Interview, hire, train, and promote Kitchen staff. Provide constructive and consistent feedback and recommend disciplinary action when appropriate.Ensure employees receive proper training applicable to their position and career aspirations in accordance with company policy and/or local laws.
- Leading with Passion:
- Utilize and collaborate with resources across different departments and corporate office.
- Motivate employees to perform to their highest standard and establish a trusting environment to enrich the culture.
- Focus on the mission and well-being of the departments, hotel and company.
- Lead by example and operate with integrity and respect.
- Inspire your team to embrace and demonstrate Sonesta’s core values and the guest service standards.
- Qualifications and Skills
A candidate for this position must possess the following applicable knowledge, skills and abilities and be able to demonstrate and provide applicable examples to support his/her competency.
- Ability to take direction and work with team members from other departments.
- Ability to work in environment that require physical activity under time constraints.
- Ability to work with all products and food ingredients used in the kitchen.Excellent verbal and written communication skills.
- Excellent interpersonal and customer service skills.Excellent organizational skills and attention to detail.Strong analytical and problem-solving skills.Strong supervisory and leadership skills.Extensive knowledge of hotel and hospitality industry.Proficient with Microsoft Word, Excel and PowerPoint.
- The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. This job description is subject to change at any time.
- 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
* Pay rate $27.00 to $30.00
Non-Union: The base pay offered may vary based on various factors, including but not limited to job-related knowledge, skills, and specific/overall experience.
Sonesta Recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. Employees are offered a variety of benefits including:
* Medical, Dental and Vision Insurance
* Paid Vacation and Sick Days
* Holidays and Personal Days (Floaters)
* 401(k) Retirement Plan
All qualified applicants will receive consideration for employment regardless of race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.
Job Type: Full-time
Pay: $27.00 - $30.00 per hour
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Flexible schedule
- Food provided
- Health insurance
- Paid time off
- Referral program
- Retirement plan
- Tuition reimbursement
- Vision insurance
Shift:
- 8 hour shift
- Day shift
- Evening shift
- Morning shift
- Night shift
Experience:
- Culinary experience: 3 years (Preferred)
- Cooking: 3 years (Preferred)
Work Location: In person
