Executive Chef

Job Description

The Executive Chef plays a vital role in cultivating Sonesta’s Culture of Caring. We expect our leaders to create unforgettable moments for both guests and team members, actively seeking ways to foster success within their team.

Key Responsibilities

• Daily Operations: Oversee the culinary department’s day-to-day functions, ensuring that food quality and standards meet customer and employee expectations.

• Menu Development: Write and test recipes, create menus, and establish guidelines for food presentation to the kitchen staff.

• Event Planning: Collaborate with the Catering department to create special menus for functions and meetings, adjusting production tasks accordingly.

• Inventory Management: Manage the ordering, receipt, and proper storage of supplies, while maintaining an inventory of kitchen equipment.

• Guest Interaction: Meet with guests to gather feedback and ensure food production meets or exceeds expectations, addressing any complaints promptly.

• Payroll & Staffing: Monitor payroll, approve timesheets, and process payroll. Oversee the hiring, training, and promotion of culinary staff, offering constructive feedback and handling disciplinary actions when needed.

• Safety & Sanitation: Adhere to and enforce Sonesta’s safety and sanitation standards, maintaining high personal appearance and grooming standards.

• Scheduling: Create weekly staff schedules in line with staffing guidelines and labor forecasts, making adjustments as necessary.

• Guest Satisfaction: Analyze guest satisfaction data and implement plans to improve satisfaction scores.

• Cost Control: Review department expenses, manage food costs, and ensure revenue goals are met while controlling labor costs.

• Team Leadership: Guide and motivate your team to uphold company standards, ensuring consistent, high-quality guest service.

• Cross-department Collaboration: Collaborate with resources across departments and corporate offices to foster a cooperative work environment.

Qualifications and Skills

• Physical Activity: Able to perform physical tasks under time constraints.

• Knowledge of Kitchen Operations: Expertise with all products and food ingredients used in the kitchen.

• Communication Skills: Strong verbal and written communication skills.

• Customer Service: Exceptional interpersonal and customer service skills.

• Organization: Excellent organizational skills and attention to detail.

• Analytical Skills: Strong problem-solving and analytical abilities.

• Leadership: Proven supervisory and leadership skills.

• Industry Knowledge: Extensive understanding of the hotel and hospitality industry.

• Technical Skills: Proficient in Microsoft Word, Excel, and PowerPoint.

Compensation and Benefits

• Salary Range: $100,000 – $120,000, eligible for bonus.

• Benefits Include:

  • Medical, Dental, and Vision Insurance

  • Health Savings Account with Company Match

  • 401(k) Retirement Plan with Company Match

  • Paid Vacation and Sick Days

  • Hotel Discounts

  • Educational Assistance

  • Paid Parental Leave

  • Life Insurance (Company Paid)

  • Short and Long-Term Disability Insurance (Company Paid)

  • Various Employee Perks and Discounts

  • Accident, Critical Illness, and Hospital Indemnity Insurance