Executive Chef | Innovative Leadership in High-Volume Hotels

Sonesta Hotels International Corporation in; New Orleans (LA); On-site; USD 75,000 - 110,000; Full time

Benefits offered by this job

Health Savings Account

401(k) Retirement Plan

Paid Vacation & Sick Time

Company-Paid Life Insurance

Short-Term & Long-Term Disability

Hospital Indemnity, Critical Illness &

Accident Insurance

Educational Assistance

Sonesta Hotel Discounts

Additional Perks & Employee Discounts

Job summary

Sonesta Hotels International Corporation is seeking an Executive Chef to lead the culinary vision for the property, driving creativity, operational excellence, and guest satisfaction across all outlets and events.

The role requires strong leadership, menu development expertise, and a strategic approach to cost management while maintaining high standards of quality and service in a fast-paced hospitality environment.

Qualifications

• Proven leadership of high-volume culinary teams.
• Experience in menu development and banquet operations.
• Strong knowledge of HACCP, sanitation, and health regulations.

Responsibilities

• Lead culinary operations across all hotel food outlets and events.
• Develop innovative menus and catering concepts aligned with brand standards.
• Oversee food prep, presentation, and quality assurance.
• Recruit, train, coach, and develop kitchen staff and culture.
• Manage food and labor costs, inventory, and budgets for profitability.
• Ensure compliance with food safety regulations and health standards.
• Collaborate with F&B, Banquets, Sales, and Operations leadership.
• Monitor guest feedback and dining trends to improve offerings.

Skills

Culinary leadership

Menu development

Cost management

Team development

HACCP knowledge

Food safety

Communication

Education

Culinary degree or formal training

5+ years leadership in hotels/restaurants

Job description

Sonesta Hotels International Corporation is seeking an Executive Chef to lead the culinary vision for the property, driving creativity, operational excellence, and guest satisfaction across all outlets and events.

The role requires strong leadership, menu development expertise, and a strategic approach to cost management while maintaining high standards of quality and service in a fast-paced hospitality environment.