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 while digging deep to find ways to create success for their team.

Accountable for overall success of the daily kitchen and F&B operations, the Executive Chef exhibits culinary and F&B talents by personally performing tasks while leading the staff and managing all food related functions. This role works to continually improve guest and employee satisfaction while maintaining the operating budget. The Executive Chef supervises all kitchen and F&B areas to ensure a consistent, high quality product is produced and is responsible for guiding and developing staff, including direct reports. It is essential to ensure sanitation and food standards are achieved.

The Executive Chef leads shifts while personally preparing food items and executing requests based on required specifications. This includes estimating daily production needs on a weekly basis and communicating production needs to F&B personnel daily. The role supervises and coordinates activities of cooks and staff engaged in food preparation for banquets and F&B outlets, reviews and adjusts systems and procedures in the kitchen to ensure their effectiveness, and develops, designs, or creates new menus and recipes based on standards and financial effectiveness with the expectation that food cost is at or below budget.

The Executive Chef demonstrates knowledge of high quality food products, presentations, and flavor. It is critical to ensure compliance with food handling and sanitation standards, laws, and regulations, as well as to follow proper handling and right temperature of all food products. The Executive Chef knows and implements the brand’s Safety Standards, manages kitchen shift operations, and ensures compliance with all Food & Beverage policies, standards, and procedures. Additionally, the role maintains purchasing, receiving, and food storage standards and operates and maintains all department equipment while reporting malfunctions.

This position also supports procedures for food & beverage portion and waste controls, develops and implements environmentally friendly processes and procedures for food preparation, energy use, and waste management in the restaurant, checks the quality of raw and cooked food products to ensure that standards are met, and assists in determining how food should be presented while creating decorative food displays.

The Executive Chef leads the F&B team ensuring consistent feedback, accurate scheduling, up to date training, and Sonesta brand standards are met. The role assists as needed in the interviewing and hiring of Sonesta team members with appropriate skills for the entire F&B department. It manages day-to-day operations, ensuring the quality, standards, and expectations of the customers and employees are met on a daily basis. The Executive Chef may serve as Manager on Duty or perform other duties as assigned and is a member of the executive committee, required to complete monthly P&L commentary, scheduling, forecasting, purchasing, and prepare the budget among other EC responsibilities.

This position will report to the General Manager.

• 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.

• Completion of a degree or certificate in culinary arts.
• Five years of experience as a chef, with at least one year in a supervisory capacity.
• Banquet operations and FOH F&B leadership experience.
• ServSafe certifications.
• Ability to carry or lift items weighing up to 50 pounds.
• Strong communication skills.
• Basic math, budgeting, profit/loss concepts, percentages, and variances.
• Problem solving, reasoning, motivating, organizational, and training abilities.