Executive Chef

Castle Rock, CO, USA|Onsite

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 guest, every stay. Sonesta prides itself on its inclusive and supportive work environment, promoting growth and success for both team members and guests alike.

The Executive Chef role at Sonesta Denver Downtown is a pivotal leadership position within the Culinary department, reporting directly to the Hotel Manager or General Manager. This exempt, salaried position offers a competitive annual salary ranging from $90,000 to $95,000 with eligibility for bonuses. The Executive Chef is entrusted with setting the tone for the department and embodying Sonesta's core values and Culture of Caring. The role demands an inspiring leader who focuses on creating memorable moments for guests and empowering their team, ensuring culinary operations run smoothly and efficiently. This includes overseeing food preparation, presentation, and sanitation to meet the highest quality standards.

The Executive Chef is responsible for comprehensive management of the Culinary department, including writing and testing recipes, creating engaging menus, managing kitchen inventory and supplies, and collaborating with the Catering department for special functions. They handle various operational, strategic, financial, and team management duties - from scheduling and labor forecasting to monitoring budgets and payroll, maintaining profitability, and improving guest satisfaction scores. The successful candidate actively participates in budget and forecasting processes, drives productivity goals, and works tirelessly to reduce employee turnover by building, training, and motivating culinary staff.

This leadership role requires a hands-on, guest-focused, achievement-oriented individual who values integrity, respect, and exceptional service. The Executive Chef leads by example, inspiring the team to uphold company standards and hospitality excellence. Strong interpersonal skills, attention to detail, and the ability to thrive in a fast-paced environment are essential. Sonesta fosters a culture where doing the right thing and going beyond expectations guide all actions. At Sonesta Denver Downtown, the Executive Chef has the unique opportunity to contribute to strategic initiatives that enhance guest satisfaction and operational success while championing a positive and inclusive workplace culture. Potential candidates are encouraged to apply promptly as the position closes on April 11th, 2026.

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