Executive Chef

Job Description Summary

The Executive Chef is responsible for leading all culinary operations to deliver exceptional food quality, memorable guest experiences, and a positive, accountable kitchen culture. This role oversees menu development, kitchen leadership, food safety, and financial performance while partnering closely with hotel leadership to support guest satisfaction, employee engagement, and revenue goals.

Job Description

Key Responsibilities

Culinary Leadership & Quality

• Develop, implement, and maintain menus that align with brand standards, seasonality, and guest preferences
• Ensure consistent food quality, presentation, and taste across all outlets, banquets, and events
• Monitor and improve guest feedback related to food quality and dining experiences

Team Leadership & Development

• Lead, coach, and develop the culinary team, including Sous Chefs and line staff
• Recruit, train, schedule, and retain kitchen team members
• Foster a culture of accountability, teamwork, safety, and continuous improvement
• Conduct performance reviews and support employee development plans

Operational & Financial Management

• Manage food and labor costs to meet or exceed budgeted targets
• Oversee purchasing, inventory control, and waste reduction initiatives
• Forecast culinary needs for daily operations, banquets, and special events
• Ensure proper staffing levels to support business demands

Food Safety & Compliance

• Ensure compliance with all local, state, and federal food safety and sanitation regulations
• Maintain cleanliness, organization, and safety throughout the kitchen and storage areas
• Lead corrective actions related to health inspections and internal audits

Collaboration & Strategy

• Partner with Food & Beverage, Sales, and Banquets teams to support events and revenue opportunities
• Collaborate with hotel leadership on strategic planning and guest experience initiatives
• Support brand programs, promotions, and culinary innovation efforts

Qualifications

• Minimum of 5 years of progressive culinary leadership experience, preferably in a hotel or high-volume environment
• Proven experience managing food cost, labor budgets, and inventory
• Strong leadership, communication, and organizational skills
• ServSafe Certification (or ability to obtain)
• Ecosure experience preferred
• Culinary degree or equivalent professional experience preferred

Physical Requirements

• Ability to stand and walk for extended periods
• Ability to lift up to 50 pounds
• Ability to work flexible hours, including evenings, weekends, and holidays

What Success Looks Like

• High guest satisfaction scores related to food and dining
• Engaged, well-trained culinary team with strong retention
• Controlled food and labor costs within budget
• Consistent compliance with food safety and sanitation standards

Additional Job Information/Anticipated

Pay Range

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
• Hospital Indemnity
• Critical Illness Insurance
• Accident Insurance

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 or protected veteran status.

Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.