Executive Chef

Sonesta Hotels•Denver, CO

38d•$90,000 - $95,000

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 sets the tone for Sonesta’s Culture of Caring. We expect leaders to focus on creating amazing moments for guests and team members and dig deep to find ways to create success for their team. The Executive Chef is responsible for all aspects of managing the Culinary department by providing the leadership and ensuring the effectiveness and the success of the daily operations of the Kitchen. The Executive Chef is responsible for making sure that food preparation is executed at the highest standards and that food items and kitchen equipment are handled in accordance with safety and sanitation standards. The role’s primary responsibility is to drive results through their entire Culinary department. In this role, the Executive Chef is expected to promote and implement property-wide strategies that will increase guest satisfaction, reduce employee turnover, maintain revenue and payroll budgets, meet and exceed productivity goals. Sonesta managers are charged with providing strategic vision, ensuring tactical execution, and actively managing their department to achieve the company’s revenue and profitability goals and objectives. The ideal candidate has a passion for building and motivating teams that achieve results. Sonesta managers are guest-focused (both internal and external) and achievement-oriented leaders.

Requirements

A candidate for this position must possess the following applicable knowledge, skills and abilities and be able to demonstrate and provide applicable examples to support his/her competency.
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.

Responsibilities

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.
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.