Executive Sous Chef

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We're Sonesta International Hotels. The 8th largest hotel company in the U.S.-and growing fast. An epic blend of full-service and focused hotels in major cities, Sonesta's uniquely diverse portfolio of owned, managed, and franchised properties makes us everywhere you want to be. Driven by the human side of hospitality, we deliver service with passion, loyalty with purpose, and experiences that truly connect. Together We Thrive -bringing quality, value, and amazing hospitality to every guest, every stay, across 1000+ properties in eight countries and counting. Job Description Summary The Executive Sous Chef follows and maintains the standard procedures for all banquet functions. Supervision of Banquet Kitchen. Ordering for functions, maintaining food cost and inventory. Maintain quality, presentation and consistency of food. Job Description Key Job Functions Supervise a staff of cooks of diverse backgrounds and training to produce consistently superior cuisine. Responsible for day-to-day kitchen operations, production, and cooking to ensure all items are prepared to meet deadlines and standards Properly execute plated dishes with varying components to standards set by Executive Chef Complete all closing requirements as directed by Executive Chef Taste and review products daily to ensure quality and consistency with preparation and presentation. Maintain high standards of food quality Assist with developing, implementing, and maintaining new recipes, presentations and products Assist in the planning and execution of special events, catering, and private dining experiences. Ensure timely and accurate preparation and delivery of all menu items. Plan and organize production, purchasing and scheduling. Maintain a strong positive relationship with the FOH team to ensure strong communication and teamwork throughout the entire F&B team. Establish professional demeanor and standards of the management team for the outlet. Delegate responsibility effectively to use the strengths of the entire culinary team. Perform administrative tasks as assigned by the Executive Chef Demonstrate a thorough mastery of all cooking techniques: sauté, braise, poach, grill, fry, steam, etc. Create innovative dishes and plate presentations using seasonal and regional ingredients. Work quickly and efficiently to meet deadlines and demands of business. Check staffing, uniforms, daily production sheets, etc. Check production for all meal periods to ensure consistency. Train staff on all menu items Demonstrate responsibility for food and labor costs in all outlets. Hold and attend regular staff meetings. Maintain a clean and safe work environment, following rules and regulations of the local health department. Keep informed of guarantee and count for all banquet food functions and events on property. Check all event order sheets, breakfast, lunch, dinner, receptions and special events scheduled. Attend BEO, staff, pre shift, F&B meetings and any other meeting assigned by Executive Chef. Perform and assist with schedules, events and needs of other chefs within the property. Deliver Passionate & Engaging Service to our Guests. Build solid relationship with your Colleagues. Treat colleagues with respect and dignity Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description. 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. Track record of delivering exceptional guest or client experience Knowledgeable and dexterous using all manner of complex kitchen equipment. Expert skills and experience planning, designing, and preparing meals. Communication skills are utilized a significant amount of time for training and safety purposes, and when interacting with guests and associates. Strong communication skills (Effective and clear communicator). Excellent time management and organizational skills. Proven leadership and creative abilities inside the kitchen. Appropriate professional appearance and demeanor Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Must be available to work nights, weekends and holidays as needed. Ability to speak effectively before groups of customers or employees of organization. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Education and/or Experience The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to e

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