Executive Chef

Job Description Summary

The Executive Chef sets the tone for Sonesta’s Culture of Caring. We expect leaders to focus on creating amazing moments for guests and team members and dig deep to find ways to create success for their team. The Executive Chef is responsible for all aspects of managing the Culinary department, ensuring the effectiveness and success of daily kitchen operations, food preparation standards, safety and sanitation standards, and driving results of the entire Culinary department.

Sonesta managers are charged with providing strategic vision and ensuring tactical execution to achieve revenue and profitability goals.

Operational / Functional Responsibilities

• Provide the direction for all day-to-day operations of the Culinary department and ensure the quality and standards are meeting the expectations of the customers and employees.
• Write and test recipes. Create menus and food displays and provide guidelines for food presentation to kitchen staff.
• 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.
• Work with the Catering department to develop special menus for functions and meet with meeting planners as requested.
• 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.
• Monitor payroll, approve timesheets, and process payroll at the end of the pay period.
• Interview, hire, train, and promote Culinary staff. Provide constructive and consistent feedback and recommend disciplinary action when appropriate.
• 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.
• Coordinate projects that require floor condensing and room inventory changes.
• 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

• Attract, retain, and motivate your team to uphold company standards and practices.
• 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

• Must be able to work in environment that requires 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.

Pay Range

Pay range is $100,000 - $120,000 and are eligible for bonus. The base pay offered may vary based on various factors, including but not limited to job-related knowledge, skills, and specific/overall experience.

Benefits

• Medical, Dental and Vision Insurance
• Health Savings Account with Company Match
• 401(k) Retirement Plan with Company Match
• Paid Vacation and Sick Day
• 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

Who We Are

We are an organization made up of people, thoughts and ideas – all working towards fulfilling our simple mission: To wow every guest, team member, partner & community we operate in by delivering quality, value & amazing hospitality. We will achieve our mission by being passionate about exceeding expectations - by being persistent, resilient, and constantly seeking new and creative ways to succeed. Doing the Right Thing and Going Beyond are our principles that guide everything we do.

Equal Opportunity Statement

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.

Application Instructions

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

Senior Role Level

Director

Employment Type

Full-time

Job Function & Industry

• Management and Manufacturing
• Hospitality