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. Sonesta managers are guest-focused (both internal and external), achievement-oriented leaders.

The Executive Chef is responsible for all aspects of the culinary department, living up to our “Food is Art” principle. They develop, implement, and execute at the highest standards. The role’s primary responsibility is to promote and implement property-wide strategies that will increase guest satisfaction, reduce employee turnover, maintain revenue and payroll budgets, meet and exceed productivity goals.

• Operational/Functional:

• 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.
  • Ensure all Sonesta safety and sanitation standards are adhered to.
  • Maintain high standards of personal appearance and grooming.

• 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.

• Conduct regular inventory of food items and equipment.

• Financial Management:

• Manage department expenses and ensure food cost is reviewed daily.
• Monitor payroll, approve timesheets, and process payroll at the end of the pay period.
  • 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, hire, 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.
  • Provide constructive and consistent feedback and recommend disciplinary action when appropriate.
  • 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.

• Must be able workin a fast-paced environment.
• Majority of work takes place indoors.
• Must be able to tolerate extreme temperatures - i.e. freezers, loading dock.

• Must be able to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently.
• Must be able to push and pull equipment weighing up to…