Sonesta Hotels International Corporation

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Executive Sous Chef - San Francisco, CA | The Clift Royal Sonesta Hotel | The Redwood Room | Fredericks (Finance)



Job Description Summary

The Executive Sous Chef follows, maintains and delivers the standard procedures for all Culinary and stewarding functions as it relates to the operation of Fredericks, The Redwood Room, In-Room Dinning and Banquet operations. The Executive Sous Chef is responsible for hiring, training and managing all culinary and stewarding staff; assuring Sonesta standards of service are achieved. This position is responsible for assuring budgeted profitably of all outlets and maintaining budgeted expenses and labor costs. Excellent organizational, communication and leadership skills are required. This position will report to the Director of F&B.

Job Description

Key Job Functions

  • Supervise a staff of cooks of diverse backgrounds and training to produce consistently superior cuisine.
  • 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 outlets
  • Delegate responsibility effectively to use the strengths of the entire culinary and stewarding team
  • Perform administrative tasks as assigned by the CheF&B.
  • 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 scheduling labor, 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.
  • Assist with F&B M.O.D shifts with front of the house oversight
  • May assist with other duties as assigned.

Leading with Passion

  • Responsible for ensuring success through the eyes of employees, guests, and owners.
  • Utilize and collaborate with resources across different departments and the corporate office.
  • Capable of influencing employees to perform to their highest standard and establishing a trusting environment to enrich the culture.
  • Focus on the mission and well-being of the department, hotel, and company as a whole.
  • Lead by example and operate with integrity and respect.
  • Inspire your team to embrace and demonstrate our values and GUEST People Standards.

Qualifications and Requirements

  • Three years' experience performing a supervisory or management role in Culinary.
  • Culinary degree or relative experience.
  • Previous background in a full service/upper upscale or luxury hotel or resort or independent high-volume standalone restaurant.
  • Experience managing in a union environment preferred.
  • 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.
  • Ability to prioritize and organize work assignments.
  • Customer oriented mindset.
  • Ability to communicate with all levels of staff
  • Excellent time management and organizational skills.
  • Proven leadership and creative abilities inside the kitchen.
  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
  • Must be available to work nights, week-ends 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
  • ServSafe certification.
  • Experience with Microsoft Office and Micros systems preferred.
  • Frequently standing up, bending, climbing, kneeling, and moving about the facility

Additional Job Information/Anticipated

Pay Range

Pay Range: $90,000 - $95,000 per year. Base pay offered may vary depending on various factors including but not limited to job related knowledge, skills and job specific/overall experience.

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

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

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