Executive Sous Chef (Finance)
Job Description Summary
The Chef sets the tone for Sonesta's Culture of Caring. We expect leaders to focus on creating amazing moments for guests and team members and dig deep to find ways to create success for their team.
Job Description
- Assist in leading the Culinary Department and in providing direction for day-to-day operations.
- Supervise and coordinate food preparation and production. Assign specific tasks to the kitchen staff.
- Ensure food preparation and production are done in a way that meets sanitation, safety, and quality standards.
- Cook, carve meats, and prepares dishes during rush periods and banquets, and other social functions.
- Assumes responsibility for the Kitchen in absence of the Executive Sous Chef.
- Write and test recipes. Create menus and food displays and provide guidelines for food presentation to Kitchen staff.
- Monitor the quality of all food products in the kitchen to ensure standards are being met.
- Supervise and ensure strict compliance to recipe card system and maintains quarterly audit of the system.
- Attends all mandatory meetings and conducts regular department meetings.
- Review BEOs, make notes, develop, and assign production and preparation tasks accordingly.
- Ensure that supplies are ordered, received, and properly stored. Maintain an inventory of supplies and kitchen equipment.
- Meet with guests to seek feedback and ensure food production meet and exceed guest expectations. Respond to guest complaints and ensure proper follow-up is completed.
- Work with the Catering Department to develop special menus for functions and 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.
- 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.
- Manage staffing levels to ensure that guest service, operational needs, and financial objectives are met.
- Actively participate and advise in the budget and forecasting processes that support the overall objectives of the hotel.
Additional Job Information/Anticipated
Pay Range
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
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.
