Executive Chef: Lead Dining, Banquets & Culinary Innovation

Sonesta; New Orleans (LA); On-site; USD 95,000 - 160,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

401(k) Plan

Paid Vacation

Parental Leave

Life Insurance

Disability Insurance

Hotel Discounts

Job summary

Sonesta International Hotels is seeking an Executive Chef to lead the culinary vision for Royal Sonesta New Orleans, overseeing restaurant dining, banquets, catering, room service, and events. You will develop menus, manage costs, lead a high-performing team, and ensure top-tier guest experiences across all culinary operations.

The role requires 5+ years of progressive culinary leadership in hospitality, with strong knowledge of menu development, inventory management, and HACCP compliance.

Qualifications

• 5+ years of progressive culinary leadership experience in hotels, restaurants, resorts, or high-volume hospitality environments.
• Executive Chef or senior culinary leadership experience preferred.
• Strong knowledge of food preparation, banquet operations, menu development, inventory management, and kitchen operations.
• Experience managing food costs, labor, budgeting, purchasing, and performance metrics.
• Leadership, coaching, and team development skills.
• Knowledge of food safety regulations and HACCP compliance.
• Ability to thrive in a fast-paced environment with multiple priorities.
• Creative mindset with passion for culinary innovation and guest experience.

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, 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 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 reflecting Sonesta's People People culture.

Skills

Culinary leadership

Menu development

Food cost control

Team management

HACCP compliance

Budgeting

Education

Culinary degree

Job description

Sonesta International Hotels is seeking an Executive Chef to lead the culinary vision for Royal Sonesta New Orleans, overseeing restaurant dining, banquets, catering, room service, and events. You will develop menus, manage costs, lead a high-performing team, and ensure top-tier guest experiences across all culinary operations.

The role requires 5+ years of progressive culinary leadership in hospitality, with strong knowledge of menu development, inventory management, and HACCP compliance.