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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $90,000.00 - $95,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Health savings account
401(k) retirement plan
Paid vacation
paid sick days
Paid parental leave
Company paid life insurance
company paid short term disability insurance
company paid long term disability insurance
educational assistance
Sonesta Hotel Discounts
employee perks
hospital indemnity
critical illness insurance
accident insurance
Job Description
Sonesta International Hotels is the 8th largest hotel company in the United States and is rapidly expanding its footprint. This dynamic hospitality company features an impressive mix of full-service and focused-service hotels located in major cities, creating a uniquely diverse portfolio that includes owned, managed, and franchised properties. With over 1000 properties across eight countries, Sonesta is recognized for delivering service with passion and loyalty, fostering exceptional guest experiences that truly connect. The company ethos centers around a Culture of Caring, driven by the human side of hospitality, and a mission to bring quality, value, and amazing hospitality to every... Show More
Job Requirements
- Bachelor's degree in Culinary Arts, Hospitality Management, or related field preferred
- Minimum 5 years of experience in executive culinary leadership roles, preferably within the hotel or hospitality industry
- Proven track record of managing high-volume kitchens and culinary teams
- Ability to manage budgets, control food costs, and optimize labor productivity
- Strong leadership skills with experience in hiring, training, and developing team members
- Knowledge of health, safety, and sanitation regulations
- Ability to work flexible hours including nights, weekends, and holidays
- Physical ability to perform duties under time constraints and in fast-paced environments
- Excellent communication and interpersonal skills
- Proficiency in Microsoft Office Suite
Job Qualifications
- Must be able to work in environment that requires physical activity under time constraints
- Must be able to work with all products and food ingredients used in the kitchen
- Excellent verbal and written communication skills
- Excellent interpersonal and customer service skills
- Excellent organizational skills and attention to detail
- Strong analytical and problem-solving skills
- Strong supervisory and leadership skills
- Extensive knowledge of hotel and hospitality industry
- Proficient with Microsoft Word, Excel and PowerPoint
Job Duties
- Provide directions for all day-to-day operations of the Culinary department and ensure the quality and standards meet the expectations of the customers and employees
- Write and test recipes
- Create menus and food displays and provide guidelines for food presentation to kitchen staff
- Review BEOs, make notes, develop and assign production and preparation tasks accordingly
- Ensure that supplies are ordered, received, and properly stored
- Maintain an inventory of supplies and kitchen equipment
- Work with the Catering department to develop special menus for functions and meet with meeting planners as requested
- Meet with guests to seek feedback and ensure food production meets and exceeds guest expectations
- Respond to guest complaints and ensure proper follow-up is completed
- Monitor payroll, approve time sheets, and process payroll at the end of the pay period
- Interview, hire, train, and promote culinary staff
- Provide constructive and consistent 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
- Prepare weekly work schedules in accordance with staffing guidelines and labor forecast and adjust schedules throughout the week to meet business demands
- Analyze guest satisfaction data to develop and implement plans to achieve established goals related to guest satisfaction scores
- Coordinate projects that require floor condensing and room inventory changes
- Conduct regular inventory of food items and equipment
- Manage department expenses and ensure food cost is reviewed daily
- Achieve budgeted revenues, control labor costs and expenses, and maximize profitability within the Culinary department
- Manage staffing levels to ensure that guest service, operational needs and financial objectives are met
- Actively participate and advise in the budget and forecasting processes which support the overall objectives of the hotel
- Attract, retain, and motivate your team to uphold company standards and practices
- Ensure employees receive proper training applicable to their position and career aspirations in accordance with company policy and/or local laws
- Conduct pre-shift meetings with staff and review all information pertinent to the day's business
- Monitor, measure, and recognize performance of employees
- Conduct the annual performance evaluations
- Coach team by providing specific feedback to improve knowledge, skills and performance
- Ensure employees are treated fairly and equitably
- Handle employee issues in a professional and timely manner
- Utilize and collaborate with resources across different departments and corporate office
- Motivate employees to perform to their highest standard and establish a trusting environment to enrich the culture
- Focus on the mission and well-being of the departments, hotel and company
- Lead by example and operate with integrity and respect
- Inspire your team to embrace and demonstrate Sonesta's core values and the guest service standards
- Perform any other job-related duties as assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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