Job Description

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.

The Chef de Cuisine is responsible for all culinary activities for restaurant. This position will oversee all activity in the kitchen. The Chef de Cuisine will also train personnel, plan menus, oversee product purchasing and manage culinary budget. Leads the Restaurant R'evolution Culinary team with a focus on the fine dining experience.

Key Job Functions

o Follow and maintain standard procedures for overall food preparation
o Coordinate and direct all food preparation, from prep through service
o Monitor the quality of all food and beverages
o Track, record, and maintain inventory stock including foods, beverages, and kitchen supplies
o Delegate daily tasks to sous chef and other kitchen staff; manage their progress throughout the day
o Oversee entire kitchen staff activity and ensure efficient work
o Responsible for successful audits including those for the brand and health department
o Order and arrange pickup or delivery of foods for the week
o Oversee repairs of kitchen appliances
o Create new recipes and design overall menu, including specials each week
o Help determine pricing for menu items
o Hire and train new kitchen staff
o Work efficiently to resolve any problems that arise in the kitchen
o Research and implement new culinary trends
o Maintain a clean kitchen and abide by all state food safety and sanitation laws
o Maintain knowledge in culinary arts, including any new up and coming food trends
o Maintain good relations and communications between his department and all other departments in hotel.
o Participate in community activities to promote hotel and outlets
o Develop special event meals for holidays and French Quarter events
o Deliver Passionate & Engaging Service to our Guests
 You will be passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs in order to exceed their expectations
o Build solid relationship with your Colleagues
 Treat colleagues with respect and dignity
 Balance team and individual responsibilities; Exhibit objectivity and openness to others' views; Give and welcomes feedback; Contribute to building a positive team spirit; Put success of team above own interests; Able to build morale and group commitments to goals and objectives; Support everyone's efforts to succeed.
 Treat people with respect; Keep commitments; Inspire the trust of others; Work with integrity and ethically; Uphold organizational values.
o Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.

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.
o Knowledgeable and dexterous using all manner of complex kitchen equipment
o Expert skills and experience planning, designing, and preparing meals
o Proficiency using Microsoft Suite to monitor and track inventory and maintain recipe records
o Excellent time management and organizational skills
o Proven leadership and creative abilities inside the kitchen
o Expert problem solver who thrives under pressure
o Track record of delivering exceptional guest or client experience
o Communication skills are utilized a significant amount of time for training and safety purposes, and when interacting with guests and associates.
o Strong communication skills (Effective and clear communicator)
o Appropriate professional appearance and demeanor
o Must be available to work nights, week-ends, holidays as needed
o Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Education and/or Experience
o 2-year Culinary Arts degree and/or other culinary certification
o Bachelor’s degree preferred
o 5+ years’ experience in a head chef or managerial kitchen position
o American Culinary Federation certification preferred
o ServSafe certification

Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to stand; walk and talk or hear. The employee is frequently required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must regularly lift and /or move up to 50 pounds.

Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate to loud.

This position reports to the Restaurant R'evolution General Manager

“Since the 1970s, I have worked in the food and beverage industry, starting my career in earnest at the Prince Murat Inn in Baton Rouge. Shortly thereafter, I opened The Rathskeller on Third Street in the same city, and discovered my entrepreneurial spirit. My world exploded! I opened Lafitte’s Landing Restaurant – on a wish and a prayer – in 1978 at the foot of the Sunshine Bridge in Donaldsonville, LA. As I renovated the old home, local legend intimated that it had been the residence of privateer Jean Lafitte, thus the restaurant’s name. In 1983, I opened A Taste of Louisiana restaurants throughout the world, introducing Cajun and Creole cuisine from Japan to Beijing, Hong Kong to Seoul, Bogota to Taiwan, and Rome to Moscow. In my fifty-year culinary odyssey around the globe, nuisance of flavors influenced my palate and crept into my culinary melting pot. Restaurant R’evolution is the epitome of diverse tastes and flavors; the Holy Grail of dining experiences; my magnum opus. Your overture begins.” – Chef John Folse

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, 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, protected veteran status or other characteristics protected by law.

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