Executive Chef

1w1 week ago

Sage Hospitality

San Francisco, US · Full-time · $120,000 – $180,000

About this role

Join Dirty Habit as our Executive Chef at Hotel Zelos, a futuristic, fashion-forward oasis fusing sleek lines and sophisticated style. Crisp, cool design and stylish onsite dining create a craveable retreat in the city. Indulge in the fifth-floor sanctuary with craft cocktails and light bites on the heated rooftop patio.

Plan and manage kitchen staff in procurement, production, preparation and presentation of all food in a safe, sanitary environment. Achieve profitable, competitive, quality products conforming to all standards and regulations. Handle long and short-term planning and day-to-day operations of the kitchen.

As part of Sage Hospitality Group, passionately strive for excellence in everything. Empower employees to make positive impacts on communities through genuine service. Welcome independent thinkers, risk takers and creative spirits who forge their own path.

Invest in personal and professional growth recognizing success beyond daily roles. Build relationships with guests and value for shareholders through unforgettable experiences. Harness entrepreneurial spirit to break preconceived notions as industry leaders do.

Requirements

More than two years of post high school education, but less than a four-year college degree
Five to ten years of employment in a related position
Advanced knowledge of culinary principles and practices
Ability to manage kitchen staff including hiring, training, coaching and performance reviews
Proficiency in budgeting, forecasting and controlling food and labor costs
Knowledge of federal, state and corporate sanitation and safety regulations
Skills in menu development and production planning
Experience executing accident prevention programs

Responsibilities

Plan and manage long and short term planning and day-to-day operations of the kitchen
Recommend menu and procedural changes
Recommend the budget and manage food and labor costs within approved constraints
Manage associates and managers in the kitchen to attract, retain and motivate employees
Plan and manage procurement, production, preparation and presentation of all food safely and cost effectively
Monitor and control maintenance and sanitation of kitchen and equipment to meet standards
Develop, recommend, implement and manage the department's budget analyzing costs
Develop and implement menus within corporate guidelines to improve revenues and margins