9 days old

Sous Chef

Sonesta International Hotels Corporation
Chicago, IL 60602
  • Job Code
    R-0031015
  • Jobs Rated
    208th
Principle duties and responsibilities (Essential Functions) include:

  • Operational/Functional:

  • Assist in leading the Culinary Department and in providing direction for day to day operations.
  • Supervise and coordinate the food preparation and production. Assign specific tasks to the kitchen staff.
  • Ensure food preparation and production is done in a way that meet 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 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 system.
  • Attends all mandatory meetings and conduct 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.
  • 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 which support the overall objectives of the hotel.

  • Managing your Team:

  • Interview, hire, train, and promote Culinary 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.
    • 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.

  • 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.

  • Must be able to work in environment that require physical activity under time constraints.
  • Must be able 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.

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 and Various Employee Perks and Discounts.

We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or protected veteran status, or any other characteristic protected by local, state, or federal laws, rules, or regulations.





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Posted: 2021-09-11 Expires: 2021-10-10
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Sous Chef

Sonesta International Hotels Corporation
Chicago, IL 60602

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Chef
208th2019 - Chef
Overall Rating: 208/199
Median Salary: $48,460

Work Environment
221/220
Stress
Very High
199/220
Growth
Fair
105/220
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