Job Description SummaryThe Executive Sous Chef / Restaurant Chef is responsible overseeing the kitchen by coordinating and supervising the food preparation and production of his/her designated area. The Executive Sous Chef / Restaurant Chef is responsible for managing the process of developing and executing the Orders from the menu. The role's primary responsibility is to drive results through their area.The ideal candidate has a passion for hospitality, promoting a positive and inviting service first work culture, and providing exceptional guest service.Job DescriptionWork EnvironmentMust be able work in a fast-paced environment.Majority of work takes place indoors.Must be able to tolerate extreme temperatures - i.e. freezers, loading dock.Physical DemandsMust be able to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.Must be able to push and pull equipment weighing up to 250 lbs.Frequent bending, kneeling and reaching.Ability to stand during entire shift.Expected Hours of WorkMust be flexible to work variable days of the week to include weekends and holidays.Must be flexible to work variable shifts (days, nights, overnights).Ten to twelve hour shifts sometimes required.Education and ExperienceHigh school graduate, some college or equivalent preferred. A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major preferred.5 years of experience with 2 years of experience in a hotel or a hospitality-related field preferred and supervision of employees.Principle duties and responsibilities (Essential Functions) include:Operational/Functional:Supervise and coordinate the food preparation and production in the Kitchen. Assign specific tasks to the kitchen staff.Interacts with guests to obtain feedback on product quality and service levels.Responds to and handles guest issues and complaints.Ensure proper portion, temperature, and presentation of food being served.Attend weekly BEO (Banquet Event Order) and Resume meetings and estimate daily production based on information.Oversee the preparation and accurate execution of Banquet Events and Restaurant.Choose ingredients and design a menu based on the seasonal availability of food items for all banquet functionsPractice food safety best practices and makes sure that all kitchen staff members do the same.Coach and inspire the kitchen staff so they perform at the highest level possible.Ensure that supplies are ordered, received, and properly stored. Maintain an inventory of supplies and kitchen equipment.Keep up with trends in cooking, innovate, and create new products to ensure that guests have positive and memorable experiences.Meet with Meeting/Event Planners to seek feedback and ensure food production meet and exceed client's expectations. Respond to guest complaints and ensure proper follow-up is completed.Monitor payroll, approve timesheets, and process payroll at the end of the pay period.Ensure all Sonesta safety and sanitation standards are adhered to.Maintain high standards of personal appearance and grooming.Ensure that associate meals and associate dining services are of a consistently high standard.Perform any other job-related duties as assigned.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.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.Managing your Team:I terview, hire, train, and promote Kitchen staff. Provide constructive and consistent feedback and recommend disciplinary action when appropriate.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.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 SkillsA 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.Ability to take direction and work with team members from other departments.Ability to work in environment that require physical activity under time constraints.Ability to work with all products and food ingredients used in the kitchen.Excellent verbal and written communication...Equal Opportunity Employer - minorities/females/veterans/individuals with disabilities/sexual orientation/gender identity