Executive Chef

Sonesta International Hotels is the eighth largest hotel company in the United States and continues to expand rapidly. Known for its unique blend of full-service and focused hotels located in major cities, Sonesta offers a diverse portfolio that includes owned, managed, and franchised properties. This widespread presence ensures Sonesta is everywhere you want to be, serving guests with exceptional hospitality. The company's approach is driven by the human side of hospitality and focuses on delivering service with passion, loyalty with purpose, and creating experiences that genuinely connect with each guest. With over 1000 properties across eight countries and counting, Sonesta International Hotels emphasizes quality, value, and amazing hospitality at every stay, making it a trusted and respected name in the hotel industry.

The role available is a Kitchen Manager position within one of Sonesta's large full-service, luxury, or resort hotels. This position entails managing the operation of one or multiple kitchens, overseeing food preparation and quality, handling physical maintenance, and managing inventory functions to ensure that the hotel’s quality standards and revenue goals are met. The Kitchen Manager will be entrusted with controlling food and supply costs while adhering to regulations related to health, safety, and compliance. Furthermore, brand standards and local policies must be strictly followed. This role may also serve as the Director of Food and Beverage during their absence.

The Kitchen Manager supervises a large team of kitchen employees, potentially overseeing subordinate managers, supervisors, and professional culinary staff. Responsibilities include managing the day-to-day operations of the kitchen, providing guidance and assigning work to staff, ensuring thorough training and adequate tools for team members, and enforcing policies and procedures consistently. They will also be responsible for the presentation and preparation of all menu items according to established recipes and standards, contributing to menu design and concept development for all food and bar outlets, as well as catering events. Staying current with competitors and industry trends is essential for maintaining a competitive edge.

Cost control and inventory management are key components of the role. The Kitchen Manager must keep detailed and accurate costing and documentation of all prepared and sold dishes. Inventory procedures, including security and proper storage of food and beverage products and kitchen equipment, are to be maintained efficiently. Minimizing waste and pilferage is critical to the financial success of the department. Additionally, all kitchen equipment must be maintained and cleaned regularly, and any maintenance requirements should be promptly reported to Engineering. The role requires collaboration across departments such as Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services to promote teamwork and high-quality service.

As part of their duties, the Kitchen Manager will interact with guests to ensure satisfaction, coordinate with vendors for ordering supplies, and communicate with health and regulatory agencies concerning safety and inspections. The position also occasionally requires serving as Manager on Duty or performing other assigned tasks. This is a demanding yet rewarding role that requires leadership, organization, and culinary expertise to ensure that every guest’s dining experience is exceptional, supporting Sonesta’s mission to provide quality and memorable hospitality.