Executive Chef

Portland, OR, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Flexible

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Health savings account

401(k) retirement plan

Paid vacation

paid sick days

Employee Discounts

educational assistance

Paid parental leave

Life insurance

short term disability

long term disability

employee perks

hospital indemnity

critical illness insurance

accident insurance

Job Description

Sonesta International Hotels is the eighth largest hotel company in the United States, known for its rapid growth and expanding presence across key cities. The company operates a unique and diverse portfolio that includes full-service hotels, focused-service hotels, as well as owned, managed, and franchised properties, making Sonesta a prominent player in the hospitality industry. With over 1000 properties in eight countries, Sonesta strives to deliver exceptional quality, value, and hospitality to every guest. Its philosophy centers on the human side of hospitality, emphasizing service with passion, loyalty with purpose, and creating meaningful experiences that truly connect with guests. This commitment to excellence is reflected in the company’s culture and operational standards, which prioritize guest satisfaction, employee engagement, and operational success.

The role of Executive Chef at Sonesta International Hotels is an integral leadership position that sets the tone for the company’s Culture of Caring. The Executive Chef is entrusted with managing all aspects of the Culinary department, leading the kitchen operations to ensure smooth and successful daily functioning. This involves maintaining the highest standards of food preparation, safety, and sanitation, while also focusing on guest satisfaction and team development. The Executive Chef is responsible for driving departmental results by boosting guest satisfaction, reducing staff turnover, managing budgets, and optimizing productivity. This role calls for a strategic and hands-on leader who can provide clear direction, create innovative menus, and promote exemplary food presentation that aligns with Sonesta’s premium hospitality standards.

Furthermore, the Executive Chef collaborates with various departments such as Catering to develop customized menus for special events and functions, reflecting both creativity and operational efficiency. The role includes managing inventory and supplies carefully to ensure seamless kitchen operations and cost control. Leadership duties encompass hiring, training, mentoring, and performance management of culinary staff to build motivated, high-performing teams. Financial management is also a critical responsibility, with the Executive Chef expected to monitor food costs, labor costs, and departmental expenses regularly to achieve profitability targets.

Sonesta International Hotels values leaders who are guest-focused, achievement-oriented, and capable of inspiring their teams to deliver superior service. The Executive Chef must foster a trusting and positive work environment that supports employee growth and engagement. By embodying Sonesta’s core values and guest service standards, the Executive Chef plays a pivotal role in enhancing the overall guest experience and contributing to the hotel’s success. This role offers an exciting opportunity for experienced culinary professionals passionate about leading dynamic teams in the hospitality sector, working within a reputable and forward-thinking company that prioritizes both employee well-being and guest satisfaction.

Job Requirements

High school diploma or equivalent
Proven experience as an Executive Chef or in a similar culinary leadership role
Strong leadership and team management skills
Knowledge of food safety and sanitation regulations
Ability to manage budgets and control costs
Excellent communication and interpersonal skills
Ability to work in a fast-paced environment and handle multiple priorities
Physical stamina to perform kitchen duties
Proficiency in menu design and food preparation techniques

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 the direction for all day-to-day operations of the Culinary department and ensure the quality and standards are meeting 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 meet and exceed guest expectations
Respond to guest complaints and ensure proper follow-up is completed
Monitor payroll, approve timesheets, 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
Perform any other job-related duties as assigned
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 & 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