Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,100.00 - $95,100.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Health savings account
401(k) retirement plan
Paid vacation
paid sick days
Sonesta Hotel Discounts
educational assistance
Paid parental leave
Company paid life insurance
company paid short term disability insurance
company paid long term disability insurance
hospital indemnity
critical illness insurance
accident insurance
Job Description
Sonesta International Hotels is renowned as the 8th largest hotel company in the United States and is rapidly expanding its footprint globally. With a distinctive blend of full-service and focused hotels located in major cities, Sonesta boasts a uniquely diverse portfolio that includes owned, managed, and franchised properties. This wide-reaching presence places Sonesta hotels in more than 1000 locations across eight countries, offering guests a consistent blend of quality, value, and exceptional hospitality. Driven by a commitment to the human side of hospitality, Sonesta International Hotels prides itself on delivering service imbued with passion, loyalty, and purpose. The hotel group... Show More
Job 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
- minimum of 5 years of progressive culinary leadership experience
- proven experience managing food cost and labor budgets
- strong leadership and communication skills
- ServSafe Certification or ability to obtain
Job 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
Job Duties
- 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
- 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
- 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
- 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
- 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
OysterLink focuses on restaurant and hospitality jobs.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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