Executive Chef

Sonesta Hotels•Columbus, OH

28d

About The Position

The Executive Chef is responsible for leading all culinary operations to deliver exceptional food quality, memorable guest experiences, and a positive, accountable kitchen culture. This role oversees menu development, kitchen leadership, food safety, and financial performance while partnering closely with hotel leadership to support guest satisfaction, employee engagement, and revenue goals.

Requirements

Minimum of 5 years of progressive culinary leadership experience, preferably in a hotel or high-volume environment
Proven experience managing food cost, labor budgets, and inventory
Strong leadership, communication, and organizational skills
ServSafe Certification (or ability to obtain)
Ability to stand and walk for extended periods
Ability to lift up to 50 pounds
Ability to work flexible hours, including evenings, weekends, and holidays

Nice To Haves

Ecosure experience preferred
Culinary degree or equivalent professional experience preferred

Responsibilities

Culinary Leadership & Quality Develop, implement, and maintain menus that align with brand standards, seasonality, and guest preferences
Ensure consistent food quality, presentation, and taste across all outlets, banquets, and events
Monitor and improve guest feedback related to food quality and dining experiences
Team Leadership & Development Lead, coach, and develop the culinary team, including Sous Chefs and line staff
Recruit, train, schedule, and retain kitchen team members
Foster a culture of accountability, teamwork, safety, and continuous improvement
Conduct performance reviews and support employee development plans
Operational & Financial Management Manage food and labor costs to meet or exceed budgeted targets
Oversee purchasing, inventory control, and waste reduction initiatives
Forecast culinary needs for daily operations, banquets, and special events
Ensure proper staffing levels to support business demands
Food Safety & Compliance Ensure compliance with all local, state, and federal food safety and sanitation regulations
Maintain cleanliness, organization, and safety throughout the kitchen and storage areas
Lead corrective actions related to health inspections and internal audits
Collaboration & Strategy Partner with Food & Beverage, Sales, and Banquets teams to support events and revenue opportunities
Collaborate with hotel leadership on strategic planning and guest experience initiatives
Support brand programs, promotions, and culinary innovation efforts