Executive Chef: Lead Culinary Innovation & Service

Sonesta Hotels International Corporation in; Columbus (OH); On-site; USD 85,000 - 105,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

401(k) Match

Paid Vacation/Sick Time

Parental Leave

Life Insurance

Disability Insurance

Educational Assistance

Hotel Discounts

Job summary

Sonesta International Hotels in Columbus, OH seeks an Executive Chef to lead the hotel’s culinary vision and high-volume operations. You will oversee restaurants, banquets, catering, room service, and events, driving creativity, quality, and guest satisfaction.

We value hands-on leadership, financial acumen, HACCP compliance, and the ability to develop a strong culinary team in a fast-paced hospitality setting.

Qualifications

• Culinary degree or formal culinary training preferred.
• 5+ years of progressive culinary leadership experience in hotels, restaurants, resorts, banquets, or high-volume hospitality environments.
• Previous Executive Chef, Sous Chef, or senior culinary leadership experience preferred.
• Strong knowledge of food preparation, banquet operations, catering, menu development, inventory management, and kitchen operations.
• Experience managing food costs, labor management, budgeting, purchasing, and operational performance metrics.
• Strong leadership, coaching, and team development skills with the ability to motivate and inspire culinary teams.
• Knowledge of food safety regulations, HACCP standards, sanitation practices, and health department compliance.
• Ability to thrive in a fast-paced hospitality environment while managing multiple priorities and operational demands.
• Creative mindset with a passion for culinary innovation, guest experience, and hospitality excellence.

Responsibilities

• Lead all culinary operations across hotel restaurants, banquets, catering, room service, bars, and special events.
• Develop innovative menus, seasonal offerings, catering packages, and food concepts that align with brand standards and guest preferences.
• Oversee food preparation, presentation, quality assurance, sanitation, and kitchen operations to ensure exceptional dining experiences.
• Recruit, train, coach, schedule, and develop culinary team members while fostering a positive, collaborative kitchen culture.
• Manage food costs, labor costs, inventory control, purchasing, menu pricing, and kitchen budgets to drive profitability and operational efficiency.
• Ensure compliance with food safety regulations, sanitation standards, HACCP guidelines, and health department requirements.
• Partner closely with Banquets, Catering Sales, Food & Beverage, and hotel leadership teams to execute meetings, weddings, conferences, and special events successfully.
• Monitor guest feedback, dining trends, and operational performance to continuously improve culinary offerings and guest satisfaction.
• Oversee vendor relationships, food ordering, inventory management, and product quality standards.
• Support employee engagement, culinary training, and succession planning initiatives within the kitchen team.
• Maintain consistency in food quality, presentation, portioning, and service standards across all culinary operations.
• Drive innovation and creativity while delivering memorable hospitality experiences that reflect Sonesta’s People People culture.
• Any other duties as assigned.

Skills

Culinary leadership

Menu development

Food cost management

Team development

Food safety HACCP

Education

Culinary degree or equivalent

Job description

Sonesta International Hotels in Columbus, OH seeks an Executive Chef to lead the hotel’s culinary vision and high-volume operations. You will oversee restaurants, banquets, catering, room service, and events, driving creativity, quality, and guest satisfaction.

We value hands-on leadership, financial acumen, HACCP compliance, and the ability to develop a strong culinary team in a fast-paced hospitality setting.