24 days old

Sous Chef

Sonesta International Hotels Corporation
Philadelphia, PA
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Job Description Summary

This position is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules. The individual is also responsible for overseeing culinary and stewarding staff in the preparation of meals, while meeting required safety, hygiene, State and local board of local health regulations and quality standards. This position reports directly to the Chef and works closely to provide support to the kitchen in the absence of the Chef. Experienced kitchen leader with proven ability to supervise the production of upscale food at high volume levels.

Job Description

Food Production

  • Executes and supervises food production activities, e.g. proper preparation of food items, etc.
  • Coordinates and oversees staff in proper food storage (e.g. maintaining product rotation, following the first in first out principle)
  • Oversee day-to-day production and operations in the kitchen which includes the planning and directing of all food preparation.
  • Conducts, coordinates and supervises inventories
  • Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan
  • Participates in the menu development of all food products
  • Supports training of kitchen staff


  • Maintains and monitors quality, conducts quality control checks according to State and local board of regulations
  • Conducts quality checks of goods received
  • Monitors and ensures compliance with recipe specifications


  • Create daily schedule to ensure proper staffing requirements are met
  • Guide, motivate and develop associates within the Human Resources Policy
  • Teach and train staff any production and presentation changes to menu items
  • Ensure that the companys values and management principles live in the department(s)
  • Implement and control the cost budgets; initiate and direct corrective actions in case of deviations
  • Coaching and Counseling of staff that are not meeting expectations
  • Act as lead in the absence of the Executive Chef
  • Performs other related duties as assigned or requested
  • May assist with other duties as assigned.

Additional Job Description

  • Minimum 2 years, high volume catering/banquet experience
  • Minimum  2 years supervisory experience in culinary operations
  • Strong and effective communication and organizational skills
  • Ability to maintain cost expenditures
  • Knowledge of food and hygiene regulations  is required, ServSafe certified
  • Ability to lead and mentor a team
  • Must be able to demonstrate strong leadership skills
  • Professional appearance demeanor and conduct
  • Working knowledge of Microsoft Office and Windows-based computer applications.
  • Able to work varied shifts including nights, holidays and weekends
  • Able to work in a high pressure, fast paced environment
  • Skilled in writing production lists, F&B proposals and requisitions
  • Experience with purchasing, receiving and inventory control  a plus
  • Experience with document and enforcing food safety procedures and workplace safety procedures
  • Upscale hotel catering experience a plus
  • Skilled in various styles of cooking
  • Culinary Arts degree preferred
  • Financial understanding in food costs and minimizing waste in the kitchen is required

This job requires ability to perform the following:

  • General high volume kitchen equipment
  • General office equipment and supplies
  • Must be able to stand for extended periods of time.
  • Carrying or lifting items weighing up to 50 pounds
  • Standing up and moving about the kitchen
  • Handling food, objects, products and utensils
  • Bending, stooping, kneeling


  • Communication skills are utilized a significant amount of time when interacting with the cooks, wait staff and supervisors.
  • Reading and writing abilities are utilized often when preparing meals from a recipe, when assisting in the scheduling of the kitchen staff, or when monitoring inventory.
  • Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.
  • Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
  • May be required to work nights, weekends, and/or holidays.

Work Area:  Main Kitchen, F&B service areas.

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 position is classified as non-exempt (per the Fair Labor Standards Act) and is subject to overtime in accordance with Federal and State Regulations.


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:

  • Health Benefits (Health & Dental Insurance)
  • 401(k) Retirement Plan
  • Vacation
  • Sonesta Hotels & Other Outlets Discounts
  • Paid Holidays
  • Sick Days
  • Educational Assistance
  • Employee Recognition Programs
  • Newborn & Adopted Child Leave
  • Spousal & Domestic Partner Leave
  • Life Insurance
  • Short Term Disability
  • Long term Disability
  • Employee Referral Program
  • Credit Union
  • Direct Deposit
  • Employee Activities & Events

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

Jobs Rated Reports for Chef

Posted: 2018-09-26 Expires: 2018-10-25
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Sous Chef

Sonesta International Hotels Corporation
Philadelphia, PA

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208th2018 - Chef
Overall Rating: 208/220
Median Salary: $45,950

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