Description

Supervise a staff of cooks of diverse backgrounds and training to produce consistently superior cuisine. Responsible for day-to-day kitchen operations, production, and cooking to ensure all items are prepared to meet deadlines and standards Taste and review products daily to ensure quality and consistency with preparation and presentation. Maintain high standards of food quality Assist with developing, implementing, and maintaining new recipes, presentations and products Assist in the planning and execution of special events, catering, and private dining experiences. Ensure timely and accurate preparation and delivery of all menu items. Plan and organize production, purchasing and scheduling. Maintain a strong positive relationship with the FOH team to ensure strong communication and teamwork throughout the entire F&B team. Establish professional demeanor and standards of the management team for the outlet. Delegate responsibility effectively to use the strengths of the entire culinary team. Perform administrative tasks as assigned. Demonstrate a thorough mastery of all cooking techniques: sauté, braise, poach, grill, fry, steam, etc. Create innovative dishes and plate presentations using seasonal and regional ingredients. Work quickly and efficiently to meet deadlines and demands of business. Check staffing, uniforms, daily production sheets, etc. Check production for all meal periods to ensure consistency. Train staff on all menu items. Demonstrate responsibility for food and labor costs in all outlets. Hold and attend regular staff meetings. Maintain a clean and safe work environment, following rules and regulations of the local health department. Keep informed of guarantee and count for all banquet food functions and events on property. Check all event order sheets, breakfast, lunch, dinner, receptions and special events scheduled. Attend BEO, staff, pre shift, F&B meetings and any other meetings. Perform and assist with schedules, events and needs of other chefs within the property. Deliver Passionate & Engaging Service to our Guests. Build solid relationship with your Colleagues. Other duties and responsibilities may be assigned. Education and/or Experience The requirements listed below are representative of the knowledge, skill, and/or ability required. A minimum of 3-5 years of experience in a previous culinary supervisory or management experience within a high-volume kitchen setting is essential. A degree from internationally recognized culinary institution preferred. Highly developed knowledge of various culinary styles and mastery of all line level cooking stations Detail orientated & motivated to be proactive in a fast-paced setting Excellent verbal, written, communication, and leadership skills Food handling certificate Culinary degree or relative experience ServSafe certification. Additional Job Information/Anticipated Pay Range $65,000 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, Dental and Vision Insurance Health Savings Account with Company Match 401(k) Retirement Plan with Company Match Paid Vacation and Sick Days Sonesta Hotel Discounts Educational Assistance Paid Parental Leave Company Paid Life Insurance Company Paid Short Term and Long Term Disability Insurance Various Employee Perks and Discounts Hospital Indemnity Critical Illness Insurance Accident Insurance 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.