Job Description Summary 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. Job Description 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.

• Operational/Functional:

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``` - Provide 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. - 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 meet and exceed guest 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. - 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.

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``` - Strategy and Planning:

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``` - 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.

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``` - Conduct regular inventory of food items and equipment.

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``` - Financial Management:

Manage department expenses and ensure f