Executive Chef

Oak Park, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $100,000.00 - $120,000.00

Work Schedule

Standard Hours

Benefits

Health savings account

Dental Insurance

Disability insurance

401(k) matching

Tuition Reimbursement

Vision Insurance

Parental leave

Life insurance

Health Insurance

Paid parental leave

Job Description

Sonesta International Hotels is the 8th largest hotel company in the United States, distinguished by its rapid growth and expansive global footprint. The company operates a diverse portfolio of over 1000 owned, managed, and franchised properties across eight countries, ranging from full-service luxury hotels to focused-service accommodations in major cities. Known for its commitment to delivering exceptional hospitality, Sonesta emphasizes the human side of service, creating memorable experiences that foster loyalty and value for every guest. Sonesta's culture, branded as "Together We Thrive," centers around quality, value, and astounding hospitality, making it a leading player in the hotel industry that continually expands its presence and influence worldwide.

The Executive Chef at Sonesta plays a pivotal role in embodying the company's Culture of Caring by setting the tone for culinary excellence and team management. This leadership position is responsible for overseeing all culinary operations, ensuring food quality adheres to the highest standards while maintaining safety and sanitation protocols. The Executive Chef leads the kitchen team by providing strategic direction, training, and motivation to ensure the department operates efficiently and enjoys sustained success. In managing culinary operations, this role requires close collaboration with other departments including Catering and Meetings to develop specialized menus and exceed guest expectations.

This full-time leadership role offers a competitive salary range of $100,000 to $120,000, with eligibility for bonuses, reflecting Sonesta’s commitment to rewarding talent and performance. The Executive Chef must balance operational management, strategic planning, and financial oversight, including budget adherence, food cost control, and labor management to maximize profitability. They are also tasked with employee relations, including hiring, training, performance evaluations, disciplinary actions, and fostering an inclusive and motivating workplace that aligns with Sonesta's core values.

With a strong focus on guest satisfaction, the Executive Chef actively seeks and responds to guest feedback, ensuring continual improvement in culinary offerings and service. Key responsibilities extend to inventory management, recipe development, menu creation, and maintaining compliance with health and safety standards. This role also emphasizes leadership development by coaching and mentoring culinary staff to achieve career growth and departmental success.

At its core, the Executive Chef at Sonesta is not only a culinary expert but a transformative leader who inspires teams to deliver excellence, operates with integrity, and advances the company’s mission to wow guests, team members, partners, and communities. By fostering a culture driven by passion and purpose, the Executive Chef ensures the kitchen contributes significantly to Sonesta’s global reputation for hospitality and service excellence.

Job Requirements

Bachelor’s degree in Culinary Arts, Hospitality Management, or related field preferred
Minimum of 5 years experience in a culinary leadership role preferably in the hotel industry
Ability to work in a fast-paced environment requiring physical activity
Strong communication skills
Proficiency in Microsoft Office applications
Knowledge of safety and sanitation standards
Ability to manage budgets and control costs
Experience in employee hiring, training, and performance management
Commitment to maintaining high standards of personal appearance and grooming
Willingness to work flexible hours as required by operations

Job Qualifications

Proven leadership experience in a culinary or hospitality management role
Strong knowledge of food preparation, safety, and sanitation standards
Ability to develop menus, recipe writing, and food presentation skills
Experience managing kitchen operations and culinary teams
Excellent verbal and written communication skills
Strong interpersonal and customer service skills
Excellent organizational skills and attention to detail
Strong analytical and problem-solving abilities
Proficient in Microsoft Word, Excel, and PowerPoint
Extensive knowledge of hotel and hospitality industry standards
Ability to work under time constraints and handle physical activity
Demonstrated supervisory and leadership skills

Job Duties

Provide the direction for all day-to-day operations of the Culinary department and ensure quality and standards meet expectations
Write and test recipes, create menus and food displays, and provide guidelines for food presentation
Review BEOs, make notes, develop and assign production and preparation tasks accordingly
Ensure supplies are ordered, received, and properly stored, maintain inventory of supplies and kitchen equipment
Work with the Catering department to develop special menus for functions and meet with meeting planners
Meet with guests to seek feedback and ensure food production meets and exceeds expectations, respond to guest complaints and ensure proper follow-up
Monitor payroll, approve timesheets, and process payroll
Interview, hire, train, and promote Culinary staff, provide feedback and recommend disciplinary action when appropriate
Ensure all Sonesta safety and sanitation standards are adhered to
Maintain high standards of personal appearance and grooming
Perform other job-related duties as assigned
Prepare weekly work schedules and adjust to meet business demands
Analyze guest satisfaction data and implement plans for improvement
Coordinate projects involving floor condensing and room inventory changes
Conduct regular inventory of food items and equipment
Manage department expenses, review food cost daily
Achieve budgeted revenues, control labor costs and expenses
Manage staffing levels to meet service, operational, and financial goals
Participate in budget and forecasting processes
Attract, retain, and motivate team members
Ensure employees receive proper training
Conduct pre-shift meetings and communicate daily information
Monitor and recognize employee performance, conduct annual evaluations
Provide coaching to improve skills and performance
Handle employee issues professionally and timely
Collaborate with resources across departments and corporate office
Motivate employees to perform at high standards and enrich culture
Focus on the mission and well-being of departments, hotel and company
Lead by example with integrity and respect
Inspire team to embrace Sonesta’s core values and guest service standards