Executive Chef - Dirty Habit

4w1 month ago

Sage Hospitality

San Francisco, US · Full-time · $90,000 – $130,000

About this role

As Executive Chef of Dirty Habit, you will lead the kitchen at Hotel Zelos, a futuristic, fashion-forward oasis. You will plan and manage food procurement, production, preparation and presentation in a safe, sanitary environment.

Your day-to-day involves executing high-volume and high-level banquet events, including buffet and plated service, while also managing breakfast and dinner restaurant operations. Strong organizational skills are required to lead multiple service styles simultaneously and maintain a flexible schedule based on business demands.

You will manage associates and managers, hiring, training, and motivating them while providing a safe environment. We embrace independent thinkers and entrepreneurial spirits, welcoming risk takers and creative individuals to forge their own path. Sage Hospitality invests in your personal and professional growth.

This role empowers you to make a positive impact on the community and build genuine relationships with guests. We believe in enriching lives one experience at a time, and your success is about more than the work—it's about who you are.

Requirements

Proven ability to lead a kitchen team in a high-volume hotel with banquet and restaurant operations.
Strong organizational skills and attention to detail for managing multiple service styles simultaneously.
Expertise in food cost control, labor management, and budget planning.
Experience developing menus and implementing back-up systems (production lists, pars, training).
In-depth knowledge of food safety, sanitation, and maintenance standards and regulations.
Ability to hire, train, and motivate associates and managers.
Flexibility to work varying hours including breakfast, dinner, and banquet events on any day.

Responsibilities

Plan and manage kitchen staff in procurement, production, preparation and presentation of all food for the hotel.
Execute high-volume and high-level banquet events including buffet and plated service.
Maintain a flexible schedule to cover breakfast and dinner restaurant operations and banquet events.
Recommend menu and procedural changes to improve operations.
Manage food and labor costs within approved budget constraints.
Hire, train, develop, empower, coach, and counsel associates and managers in the kitchen.
Monitor and control maintenance and sanitation of kitchen, equipment, and related areas.
Develop and implement menus with supporting records, production lists, and pars.