Executive Chef

Job Description Summary The Executive Chef sets the tone for Sonesta's Culture of Caring. Leaders focus on creating amazing moments for guests and team members, dig deep to find ways to create success for their team. The Executive Chef is responsible for all aspects of managing the Culinary department by providing leadership and ensuring effective daily operations of the Kitchen. The role's primary responsibility is to drive results through the entire Culinary department. In this role, the Executive Chef is expected to promote and implement property-wide strategies that will increase guest satisfaction, reduce employee turnover, maintain revenue and payroll budgets, and meet and exceed productivity goals. Job Description Operational/Functional Provide direction for all day‑to‑day operations of the Culinary department, ensuring quality and standards meet expectations of 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 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 meets and exceeds 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; adjust schedules throughout the week to meet business demands. Analyze guest satisfaction data to develop and implement plans to achieve established guest‑satisfaction goals. 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 and expenses, and maximize profitability within the Culinary department. Manage staffing levels to ensure guest service, operational needs and financial objectives are met. Actively participate and advise in the budget and forecasting processes that support the overall objectives of the hotel. Managing Your Team Attract, retain, and motivate the 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 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 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, the hotel, and the company. Lead by example and operate with integrity and respect. Inspire your team to embrace and demonstrate Sonesta's core values and guest‑service standards. Qualifications and Skills Must be able to work in an environment requiring 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 the hotel and hospitality industry. Proficient with Microsoft Word, Excel and PowerPoint. Benefits 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 Equal Opportunity Employer Sonesta is an equal‑opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status or other characteristics protected by law. #J-18808-Ljbffr