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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $71,000.00 - $97,900.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Health savings account
401(k) retirement plan
Paid vacation
paid sick days
hotel discounts
educational assistance
Paid parental leave
Life insurance
Short term disability insurance
long term disability insurance
employee perks
hospital indemnity
critical illness insurance
accident insurance
Job Description
Sonesta International Hotels is recognized as the 8th largest hotel company in the United States, rapidly expanding to become a prominent name in the hospitality industry. The company's portfolio comprises an impressive blend of full-service and focused hotels strategically located in major cities. Sonesta's properties include owned, managed, and franchised hotels, allowing the brand to establish a strong presence across over 1000 properties in eight countries and counting. The company prides itself on delivering hospitality driven by human connection, epitomizing service with passion, loyalty with purpose, and providing experiences that resonate deeply with guests. This approach has helped Sonesta maintain... Show More
Job Requirements
- Ability to carry or lift items weighing up to 50 pounds
- Ability to move about the kitchen efficiently
- Ability to handle food, objects, products, and utensils safely
- Ability to bend, stoop, and kneel as required
- Ability to work nights, weekends, and/or holidays
- Compliance with all federal, state, and local health and safety regulations
- Completion of a full job application in addition to submitting a resume.
Job Qualifications
- Completion of a degree or certificate in culinary arts
- Five years of experience as a chef
- At least one year in a supervisory capacity
- Strong communication skills
- Ability to interact professionally with guests, employees, and third parties
- Competency in reading and writing for completing paperwork, reports, and inventory management
- Proficiency in basic math, budgeting, profit/loss concepts, and variances
- Strong problem solving, reasoning, motivating, organizational and training skills
- Alcohol awareness certification or valid food service permit as required.
Job Duties
- Manage the day-to-day operations and assignments of the kitchen staff
- Communicate and enforce policies and procedures with all staff
- Recommend and initiate salary, disciplinary, or other staffing/human resources-related actions
- Ensure all staff is properly trained and equipped
- Ensure all menu items are prepared and presented according to established recipes and standards
- Develop menu design and concepts for all food and bar outlets and catering events
- Monitor competitors and industry trends
- Maintain updated and accurate costing and documentation of all dishes
- Establish procedures and timeframes for conducting inventory
- Determine minimum and maximum stocks for food, material, and kitchen equipment
- Maintain procedures for security and proper storage of food and supplies
- Ensure timely replenishment of inventory, uniforms, and supplies
- Minimize waste and pilferage
- Ensure all kitchen equipment is operational and cleaned regularly
- Ensure all kitchen and storeroom areas are cleaned and stocked according to sanitation and health requirements
- Notify Engineering immediately of maintenance and repair needs
- Participate in preparation of hotel’s annual budget and departmental goals
- Promote teamwork and quality service through coordination with other departments
- Assist sales, catering, and banquet staff with special events
- Interact with guests to ensure satisfaction
- Liaise with vendors for ordering supplies and equipment
- Coordinate with health department and regulatory agencies for kitchen inspections
- Serve as Manager on Duty or perform other assigned duties.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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