Executive Chef

Sonesta International Hotels Corporation•Sonesta White Plains, NY

11d•$95,000 - $120,000

About The Position

We’re Sonesta International Hotels. The 8th largest hotel company in the U.S.—and growing fast. An epic blend of full-service and focused hotels in major cities, Sonesta’s uniquely diverse portfolio of owned, managed, and franchised properties makes us everywhere you want to be. Driven by the human side of hospitality, we deliver service with passion, loyalty with purpose, and experiences that truly connect. Together We Thrive —bringing quality, value, and amazing hospitality to every guest, every stay, across 1000+ properties in eight countries and counting. Job Description Summary The Executive Chef establishes and maintains the Sonesta standards in the Food & Beverage Department related to overall quality of product and service, compliance with all health and safety standards, revenue generation, operating costs, staffing and training, and attainment of budgeted objectives. The Executive Chef actively leads by example for the entire Culinary operation, from menu planning to food prep/production, to front of house presentation in a manner that will inspire and motivate the Culinary Team and deliver an exceptional F&B product and guest/client experience. Our mantra is to “continually re-imagine, evolve and elevate the experience for both customers and associates alike while maximizing revenues and departmental profit. Job Description Maintain adequate staffing levels for Food and Beverage department utilizing HLO (Hotel Labor Optimization) and Shift Force. Development of positional F&B Dept. job descriptions Hiring, training and staffing of all food and beverage department employees working with the HR Manager and utilizing WORKDAY. Ensure proper food & beverage order and supplies utilizing Avendra approved vendors and iBuyEfficient.com for F&B and all other related operational items, and Fintech for all alcoholic beverage purchasing. Ensure all levels of cleanliness and sanitation are met in accordance with policies set up by the health department and Sonesta standards. Ensure all levels of customer service, food and beverage quality and presentation are in accordance with Sonesta “Food is Art” and "4-Star" standards. Lead by example. Requires working and covering scheduled shifts for both am/pm, and actively leading by example on the front line in all aspects of the F&B operation, to food prep/production, to front of house presentation & service, and banquet/catering meeting & event set-up and service, in a manner that will inspire and motivate the F&B Team and deliver an exceptional F&B product and guest/client experience. Ensure continual training of employees OTJ and via departmental meetings, training aids and interactive modules i.e., COMPASS, and work details. In conjunction with the GM and HR Manager, implement ongoing team training and team building initiatives and programs that will facilitate individual and team growth and performance, and continually elevating the consistency and quality of the F&B product, service, and ultimately, the guest experience. Review menus every 3 months to update menu items and pricing as/if necessary, based on costs and market trends. Ensure all staff in proper uniforms with nametags, and well groomed. Maintain a daily/weekly side work and cleaning schedule for dining area and buffet service area, Hearth Room Patio, Terrace Bar, kitchen, walk-in, and F&B storage. Receive and break down orders. Maintain appropriate par levels of all china, glass, silverware, and utensils. Maintain all kitchen food service equipment. Maintain all food and beverage service equipment. Maintain all food and beverage décor and props. Ensure continual training of employees OTJ and via departmental meetings, training aids and interactive modules i.e., COMPASS, and work details. Ensuring procedures and practices in place to minimize food and beverage product waste. Coding and monitoring of departmental expenses versus budget. Tracking of employee punches in e-Time, missed punch reports, and processing of departmental payroll. Reconciliation/separation of Hospitality costs and actual banquet costs. Monitor food and beverage cost, other expenses, and payroll…meet goals as determined by budget. Maintain a clean, organized, and safe work area. Follow all Stay Safe with Sonesta protocols and procedures. Attend scheduled meetings. Must be aware and practice all emergency and safety procedures. Completes any additional duties as designated by the general manager.

Requirements

3+ years previous experience as a Chef or Sous Chef required.
Experience in a hotel environment preferred.
Solid understanding of banquets/catering food preparation, set up and service required.
Thorough understanding and knowledge of safety, sanitation, and food handling procedures.
ServSafe Food Handlers certification required.
Clear understanding of DC liquor laws and best practices re: alcoholic beverage purchasing and service. TIPS Course certification preferred but can be obtained later.
Track record of delivering exceptional guest/client experience and an uplifting positive and safe work environment for all associates.
Strong communication skills.
Appropriate professional appearance and demeanor.
Understanding of professional cooking and knife handling skills.
Must be able to work nights, weekends and some holidays.
Must be able to speak, read and understand cooking directions.
Computer skills required: Microsoft Office and Windows
Ability to speak and hear
Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Constant standing with some walking
Be able to work in a standing position for long periods of time (up to 8 hours).
Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.
Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills

Nice To Haves

Experience in a hotel environment preferred.
TIPS Course certification preferred but can be obtained later.

Responsibilities

Maintain adequate staffing levels for Food and Beverage department utilizing HLO (Hotel Labor Optimization) and Shift Force.
Development of positional F&B Dept. job descriptions Hiring, training and staffing of all food and beverage department employees working with the HR Manager and utilizing WORKDAY.
Ensure proper food & beverage order and supplies utilizing Avendra approved vendors and iBuyEfficient.com for F&B and all other related operational items, and Fintech for all alcoholic beverage purchasing.
Ensure all levels of cleanliness and sanitation are met in accordance with policies set up by the health department and Sonesta standards.
Ensure all levels of customer service, food and beverage quality and presentation are in accordance with Sonesta “Food is Art” and "4-Star" standards.
Lead by example. Requires working and covering scheduled shifts for both am/pm, and actively leading by example on the front line in all aspects of the F&B operation, to food prep/production, to front of house presentation & service, and banquet/catering meeting & event set-up and service, in a manner that will inspire and motivate the F&B Team and deliver an exceptional F&B product and guest/client experience.
Ensure continual training of employees OTJ and via departmental meetings, training aids and interactive modules i.e., COMPASS, and work details. In conjunction with the GM and HR Manager, implement ongoing team training and team building initiatives and programs that will facilitate individual and team growth and performance, and continually elevating the consistency and quality of the F&B product, service, and ultimately, the guest experience.
Review menus every 3 months to update menu items and pricing as/if necessary, based on costs and market trends.
Ensure all staff in proper uniforms with nametags, and well groomed.
Maintain a daily/weekly side work and cleaning schedule for dining area and buffet service area, Hearth Room Patio, Terrace Bar, kitchen, walk-in, and F&B storage.
Receive and break down orders.
Maintain appropriate par levels of all china, glass, silverware, and utensils.
Maintain all kitchen food service equipment.
Maintain all food and beverage service equipment.
Maintain all food and beverage décor and props.
Ensure continual training of employees OTJ and via departmental meetings, training aids and interactive modules i.e., COMPASS, and work details.
Ensuring procedures and practices in place to minimize food and beverage product waste.
Coding and monitoring of departmental expenses versus budget.
Tracking of employee punches in e-Time, missed punch reports, and processing of departmental payroll.
Reconciliation/separation of Hospitality costs and actual banquet costs.
Monitor food and beverage cost, other expenses, and payroll…meet goals as determined by budget.
Maintain a clean, organized, and safe work area.
Follow all Stay Safe with Sonesta protocols and procedures.
Attend scheduled meetings.
Must be aware and practice all emergency and safety procedures.
Completes any additional duties as designated by the general manager.