The 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 Chef is responsible for leading, supervising, and coordinating all activities of the culinary team to ensure that food preparation and production consistently meets and exceeds quality and safety standards. The role’s primary responsibility is to help drive results through the entire Culinary department. In this role, the Chef is expected 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.
Sonesta managers are charged with providing strategic vision, ensuring tactical execution, and actively managing their department to achieve the company’s revenue and profitability goals and objectives.
The ideal candidate has a passion for building and motivating teams that achieve results. Sonesta managers are guest-focused (both internal and external) and achievement-oriented leaders.
Work Environment
o Must be able to work in a fast-paced environment. o Majority of work takes place indoors. o Must be able to tolerate extreme temperatures - i.e. freezers, loading dock.
Physical Demands
o Must be able to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. o Must be able to push and pull equipment weighing up to 250 lbs. o Frequent bending, kneeling, and reaching. o Ability to stand during the entire shift.
Expected Hours of Work
• Must be flexible to work variable days of the week to include weekends and holidays. • Must be flexible to work variable shifts (days, nights, overnights). • Ten to twelve-hour shifts sometimes required.
Education and Experience o High school graduate, some college or equivalent. A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major preferred. o Must have a minimum of 6 years experience in the culinary, food and beverage, or related professional area. o Experience in a hotel or a hospitality-related field preferred. o Understanding of and previous experience in a union environment a plus.
Job Description
Assist in leading the Culinary Department and in providing direction for day-to-day operations.
Supervise and coordinate food preparation and production. Assign specific tasks to the kitchen staff.
Ensure food preparation and production are done in a way that meets sanitation, safety, and quality standards.
Cook, carve meats, and prepares dishes during rush periods and banquets, and other social functions.
Assumes responsibility for the Kitchen in absence of the Executive Sous Chef.
Write and test recipes. Create menus and food displays and provide guidelines for food presentation to Kitchen staff.
Monitor the quality of all food products in the kitchen to ensure standards are being met.
Supervise and ensure strict compliance to recipe card system and maintains quarterly audit of the system.
Attends all mandatory meetings and conducts regular department meetings.
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.
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.
Work with the Catering Department to develop special menus for functions and Monitor payroll, approve timesheets, and process payroll at the end of the pay period.
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.
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 that support the overall objectives of the hotel.
Managing your Team:
Interview, hire, train, and promote Culinary staff. Provide constructive and consistent feedback and recommend disciplinary action when appropriate.
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 the 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 offices.
Motive 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 guest service standards.
Additional Job Description
Must be able to work in an environment that require 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.
Benefits
Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:
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
Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.
