Banquet Sous Chef

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.

The Banquet Sous Chef is responsible for coordinating, supervising, and directing all aspects of the banquet food production while maintaining profitable F&B operations and high-quality products and service levels. They are expected to provide training for all culinary and utility staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes, and sanitation.

• Oversee all banquet kitchen operation including planning, preparation, production and food presentation.
• Supervise and mentor culinary and utility staff, fostering skill development and teamwork.
• Perform daily walk-through inventory to determine daily production and prioritize product utilization
• Plan and coordinate kitchen and utility staff schedules to optimize productivity.
• Meet daily with line cooks to coordinate and ensure production standards
• Demonstrate a thorough mastery of all cooking techniques: sauté, braise, poach, grill, fry, steam, etc.
• Properly use, handle, clean, breakdown, and maintain all kitchen equipment
• Maintain food quality standards including consistency and presentation
• Direct employees in proper service techniques
• Work closely with the Exec Chef and Food & Beverage Director to create and update banquet menus, incorporating seasonal and local ingredients where possible.
• Manage inventory, including ordering, receiving, and maintaining fresh ingredients.
• Monitor food costs, portion control, and waste management to meet financial goals.
• Coordinate with the utility staff to ensure kitchen equipment and banquet setups are properly handled.
• Ensure all kitchen equipment is maintained and operates efficiently.
• Ensure hygiene and safety standards in compliance with local health regulations.
• Conduct regular inspections to ensure cleanliness and sanitation of the kitchen and storage area.
• Recruit, train, and evaluate kitchen staff performance.
• Promote a positive kitchen culture focused on creativity, efficiency, and respect.

• Perform administrative tasks as assigned by the Executive Chef or Executive Suos Chef.
• Understanding Sonesta’s company and safety policies and maintain compliance with OSHA and the health department requirements.
• Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist with operations to perform the job duties not necessarily contained in this job description.
• Step in for the Executive Chef and Executive Sous Chef as needed.

• High school diploma or GED required.
• Valid Driver’s License
• Reading and writing abilities to understand departmental correspondences and complete all required departmental documents.
• Excellent interpersonal and customer service skills, including dealing with difficult guests.
• Must have knowledge of F&B preparation techniques, health department rules and regulations.
• Possess high attention to detail, speed and accuracy while working as part of a highly functional team.
• Always convey a positive image of the restaurant and resort.
• Previous department managerial experience preferred
• 2 years minimum experience in a similar position and in a high-volume establishment and/or experience in working in fine dining.
• Associate degree in Culinary Arts or American Culinary Federation (AFC) certification is preferred.
• Advanced knife skills preferred.
• Valid food handler’s license.

• The noise level is generally moderate to loud.
• The temperature can vary from cold (walk‑in refrigerators and freezers) to hot…