Executive Chef: Innovative Hotel Dining Leader

Sonesta International Hotels; New Orleans (LA); On-site; USD 90,000 - 150,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

Health Savings Account (HSA) with 401k

401(k) Retirement Plan with Company 45

Paid Vacation & Sick Time

Paid Parental Leave

Company-Paid Life Insurance

Company-Paid Short-Term & Long-Term 
-

Hospital Indemnity, Critical Illness &

Educational Assistance

Sonesta Hotel Discounts

Additional Perks & Employee Discounts

Job summary

Sonesta International Hotels in New Orleans is seeking an Executive Chef to lead the hotel's culinary vision, overseeing restaurant dining, banquets, catering, room service, and events. The role demands a blend of culinary excellence, leadership, and business strategy in a fast-paced hospitality setting.

You will develop innovative menus, manage food costs and safety standards, mentor a high-performing team, and partner with Food & Beverage and hotel leadership to deliver memorable dining

Qualifications

• 5+ years of progressive culinary leadership in high-volume hospitality.
• Executive/Senior chef experience preferred.
• Strong knowledge of banquet operations and menu development.
• Leadership, coaching and team-building skills.

Responsibilities

• Lead culinary operations across hotel dining and events.
• Develop innovative menus and dining concepts aligned with brand standards.
• Oversee kitchen operations, quality, sanitation and food safety.
• Recruit, train, coach, and develop culinary team.
• Manage food costs, labor, inventory, and budgets.
• Collaborate with F&B, Banquets, Sales, and Operations to deliver events.
• Drive culinary innovation and guest satisfaction.

Skills

Culinary leadership

Food cost management

Menu development

Team development

Education

Culinary degree

Job description

Sonesta International Hotels in New Orleans is seeking an Executive Chef to lead the hotel's culinary vision, overseeing restaurant dining, banquets, catering, room service, and events. The role demands a blend of culinary excellence, leadership, and business strategy in a fast-paced hospitality setting.

You will develop innovative menus, manage food costs and safety standards, mentor a high-performing team, and partner with Food & Beverage and hotel leadership to deliver memorable dining