Head Chef en Reitmr

Job Description Summary

The Head Chef follows and maintains the standard procedures for all kitchen functions. Supervision of Banquet Kitchen. Ordering for functions, maintaining food cost and inventory. Maintain quality, presentation and consistency of food.

Job Description

Principle duties and responsibilities (Essential Functions) include: 

Operational/Functional:

Assist the Executive Chef in providing 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.

• 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.
• Ensure all Sonesta safety and sanitation standards are adhered to.
• Maintain high standards of personal appearance and grooming.

Strategy and Planning:

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.

• Conduct regular inventory of food items and equipment.

Financial Management:

Manage department expenses and ensure food cost is reviewed daily.

• Monitor payroll, approve timesheets, and process payroll at the end of the pay period.
• Assist Executive Chef in achieving 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. 

Managing your Team:

• Attract, hire, 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.
• Provide constructive and consistent feedback and recommend disciplinary action when appropriate.
• 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.

Leading with Passion:

• 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.

Qualifications and Skills

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 with all products and food ingredients used in the kitchen.
• Track record of delivering exceptional guest or client experience
• Knowledgeable and dexterous using all manner of complex kitchen equipment.
• Expert skills and experience planning, designing, and preparing meals.
• Communication skills are utilized a significant amount of time for training and safety purposes, and when interacting with guests and associates.
• Strong communication skills (Effective and clear communicator).
• Excellent time management and organizational skills.
• Proven leadership and creative abilities inside the kitchen.
• Appropriate professional appearance and demeanor
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
• Ability to write routine reports and correspondence
• Must be available to work nights, weekends and holidays as needed.
• Ability to speak effectively before groups of customers or employees of organization
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form

Additional Job Information/Anticipated

Pay Range

Benefits

Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:

• Medical, Pharmacy, Dental, and Vision Insurance

• 401(k) Retirement Plan with Company Match

• Paid Vacation and Sick Days

• Paid Funeral Leave

• Sonesta Hotel Discounts

• Educational Assistance

• Paid Parental Leave

• Referral Incentive

• Doctor Clinic

• Sick Incentive

• Development Programs

• Milestone (Years of Service) Incentive

• Employee Cafeteria  

• Company Paid Life Insurance

• Company Paid Short-Term and Long-Term Disability Insurance

• Various Employee Perks and Discounts

Sonesta is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered. 

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