Chef and B

Chef And Director Of Food And Beverage

The Chef and Director of Food and Beverage is responsible for overseeing all culinary operations and food and beverage services within the hotel. This role combines culinary expertise with strategic leadership, ensuring the highest standards of food quality, presentation, and service while maximizing profitability and guest satisfaction.

Key Responsibilities

• Culinary Leadership :
• Develop and execute innovative menus that reflect current food trends and guest preferences.
• Oversee food preparation, cooking, and presentation to ensure consistency and quality.
• Collaborate with kitchen staff to maintain high standards of food hygiene and safety.
• Food and Beverage Management :
• Manage all aspects of the food and beverage department, including restaurant, bar, and banquet services.
• Create and maintain budgets, forecast revenues, and control costs to ensure profitability.
• Analyze guest feedback and market trends to enhance offerings and service quality.
• Staff Management :
• Recruit, train, and develop kitchen and food service staff, ensuring a positive work environment.
• Conduct regular performance evaluations and implement training programs for skill enhancement.
• Foster teamwork and collaboration among staff to achieve departmental goals.
• Guest Experience :
• Ensure exceptional guest experiences by maintaining high standards of service and hospitality.
• Handle guest inquiries and complaints promptly and professionally.
• Organize special events and promotions to attract guests and enhance dining experiences.
• Inventory and Procurement :
• Oversee inventory management, including ordering and sourcing high-quality ingredients and supplies.
• Establish relationships with suppliers to negotiate favorable pricing and delivery terms.
• Monitor stock levels and minimize waste through effective management practices.
• Health and Safety Compliance :
• Ensure compliance with health and safety regulations, including food safety standards and workplace safety protocols.
• Conduct regular inspections of kitchen and dining areas to maintain cleanliness and safety.

Qualifications

Bachelor's degree in Culinary Arts, Hospitality Management, or related field preferred.

Proven experience as a Chef, with a minimum of 2 years in a leadership role within a hotel or upscale restaurant.

Strong knowledge of food and beverage operations, budgeting, and cost control.

Excellent leadership, communication, and interpersonal skills.

Ability to work in a fast-paced environment and manage multiple priorities.

This role is critical in enhancing the hotel's reputation and ensuring that every guest has a memorable dining experience. If you are passionate about food and beverage excellence and possess strong leadership skills, we invite you to apply.

Pay Range

Pay rate $115,000 Annually. Non-Union : The base pay offered may vary based on various factors, including but not limited to job-related knowledge, skills, and specific / overall experience.

Sonesta Recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. Employees are offered a variety of benefits including : Medical, Dental and Vision Insurance, Paid Vacation and Sick Days, Holidays and Personal Days (Floaters), 401(k) Retirement Plan with Company Match.

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.