Job Information
Sage Hospitality Group Executive Sous Chef in San Francisco, California
Why us?
Join Dirty Habit as our Executive Sous Chef!
Work Where You Belong! Hotel Zelos, a futuristic, fashion-forward oasis that fuses sleek lines and sophisticated style. Crisp, cool, and clean design and stylish onsite dining create a craveable retreat in the heart of the city. Indulge your vices in Hotel Zelos’ acclaimed fifth-floor sanctuary, Dirty Habit, where craft cocktails pair perfectly with light bites. Lounge in the expansive dining room or outside on the heated rooftop patio.
As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.
We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We’re not afraid to forge our own path. After all, it’s what industry leaders do. That’s why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do—it’s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!
Job Overview
In partnership with the Area Director of Food & Beverage, our Executive Sous Chef will plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Responsibilities
Position is responsible for day-to-day operations of the kitchen and related areas.
Recommends menu and procedural changes.
Recommends the budget and manages food and labor costs within approved budget constraints.
Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
Qualifications
Education/Formal Training
More than two years of post high school education.
Experience
Experience required by position is five or more years of employment in a related position with this company or other organization(s).
Knowledge/Skills
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
Requires oral and written communication skills.
Employer will consider qualified applicants with criminal histories in a manner with the local ordinance.
EOE
Benefits
Paid time off for vacation, sick time, and holidays
Medical, Dental, Vision Insurance
Health savings and flexible spending accounts
Basic life and AD&D insurance
Company paid short term disability
Long-term disability
Paid FMLA leave for up to a period of 12 weeks
Mental health resources including an Employer Assistance Program (EAP)
Eligible to participate in the company’s 401(k) program with employer matching
Discount rates on Sage and Marriott hotels and Sage Restaurants
Employee referral Bonus program ($500 for hourly roles and $1000 for salaried roles)
ID: 2024-23055
Position Type: Regular Full-Time
Property : Hotel Zelos
Outlet: Restaurant
Category: Culinary
Min: USD $85,000.00/Yr.
Max: USD $90,000.00/Yr.
Tipped Position: No
Address : 12 4th St
City : San Francisco
State : California
EOE Protected Veterans/Disability