The Chef De Partie sets the tone for Sonesta’s mission by always going above and beyond for our guests and coworkers. The role’s primary responsibility is to supervise the production and service of food in her/his area of responsibility in the kitchen.
The ideal candidate has a passion for hospitality and providing exceptional guest service.
Work Environment
Must be able work in a fast-paced environment. Most work is done indoors. However, must be able to tolerate extreme temperatures for environments in kitchens and freezers.

Physical Demands

• Must be able to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Frequent bending, kneeling and reaching.
• Ability to stand during entire shift.

Expected Hours of Work

• Must be flexible to work variable days of the week to include weekends and holidays.
• Must be flexible to work variable shifts (days, nights, overnights).
• Ten to twelve hour shifts sometimes required.
• Must comply with the attendance policy and be available for scheduled hours of work.

Education and Experience

• Relevant experience in restaurant or hotel food preparation preferred.
• High school diploma, general education degree (GED), or equivalent.

Job Description

• Supervise line cooks and address the day-to-day concerns of the kitchen staff. Assist kitchen staff and provide them with the necessary tools to succeed.
• Produce all food orders in a timely and consistent manner and in accordance with established quality standards. Test food to ensure the quality and consistency of all meals served.
• Communicate with all line cooks for proper pars and production requirements in each station.
• Assist the management team in the control of food cost and labor expenses.
• Demonstrate knowledge of all relevant cooking techniques and procedures and the ability to follow a written recipe.
• Ensure proper portion, temperature, and presentation of food being served.
• Maintain an inventory of supplies and kitchen equipment.
• Prepare and cook specialty meals as necessary.
• Assist with interviewing, hiring, training, and promoting the Kitchen staff. Provide constructive and consistent feedback and recommend disciplinary action when appropriate.
• Operate all kitchen tools and equipment in a safe and responsible manner.
• Handle and store food items safely and keep the work area clean and sanitized.
• Adhere to established safety and sanitation guidelines.
• Adhere to uniform and grooming standards.
• Perform other duties or projects as requested by management.

Job Type: Full-time

Pay: $24.00 – $28.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Referral program
• Retirement plan
• Tuition reimbursement
• Vision insurance

Experience level:

• 4 years

Pay rate:

• Hourly pay

Shift:

• 10 hour shift
• Day shift
• Evening shift
• Morning shift

Supplemental pay types:

• Overtime pay

Weekly day range:

• Every weekend
• Monday to Friday
• Weekends as needed

Work setting:

• Upscale casual restaurant

Experience:

• Culinary experience: 4 years (Required)
• Cooking: 4 years (Required)

Work Location: In person