Chef de Cuisine
Company: Highgate Hotels
Location: San Francisco
Posted on: August 6, 2022
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Job Description:
Highgate Hotels
Highgate is a leading real estate investment and hospitality
management company widely recognized as an innovator in the
industry. Highgate is the dominant player in major U.S. gateway
cities including New York, Boston, Miami, San Francisco and
Honolulu, with a growing Caribbean and Latin America footprint. The
hospitality forward company provides expert guidance through all
stages of the property cycle, from planning and development through
recapitalization or disposition. Highgate has a proven record of
developing its diverse portfolio of bespoke lifestyle hotel brands,
legacy brands, and independent hotels and resorts with contemporary
programming and digital acumen. The company utilizes
industry-leading revenue management tools that efficiently identify
and predict evolving market dynamics to drive outperformance and
maximize asset value. With an executive team consisting of some of
the most experienced hotel management leaders, the company is a
trusted partner for top ownership groups and major hotel brands.
Highgate maintains corporate offices in New York, Chicago, Dallas,
London, Miami, and Seattle. www.highgate.com .
TableOne Hospitality is a dynamic new partnership from leading
hospitality investment and management company, Highgate, the
culinary and creative expertise of Chef Michael Mina, and the
hospitality leadership of restaurateur Patric Yumul. Built on
decades of innovation, success, and expertise, TableOne is where
the brightest minds of the culinary world are setting the table for
truly memorable hospitality experiences. We bring together renowned
chefs, rising stars, breakthrough mixologists, designers,
innovators, and operators to create distinctive new concepts for
the world's leading hotels.
https://www.tableonehospitality.com/
Overview
At our Italian-inspired Cicchetti bar in the heart of San
Francisco's Financial Distric t, the Chef de Cuisine is responsible
for ensuring that all meals coming from the kitchen are well
prepared with regard to quality, consistency, eye appeal, taste and
food cost. He/she is expected to provide training for all staff;
meet corporate quality standards; and assist in establishing and
enforcing food specifications, portion control, recipes and
sanitation. The Chef de Cuisine is also responsible for controlling
food and labor costs while maximizing guest satisfaction.
Responsibilities
- Work with other F&B managers and keep them informed of
F&B issues as they arise.
- Keep immediate supervisor fully informed of all problems or
matters requiring his/her attention.
- Coordinate and monitor all phases of loss prevention in kitchen
areas.
- Prepare and submit required reports in a timely manner.
- Monitor quality of all food product and presentation.
- Ensure preparation of required reports, including (but not
limited to) wage progress, payroll, revenue, employee schedules,
quarterly actions plans.
- Oversee all aspects of the daily operation of the kitchen and
food production areas; hot food from the main kitchen and bakery,
and cold food from the pantry.
- Make cooks aware of daily forecasts and customer counts so that
they can be adequately prepared to serve both hot and cold food on
time.
- Respond to guest complaints in a timely manner.
- Ensure compliance with SOP's in all outlets.
- Ensure compliance with requisition procedures.
- Attend all meetings as required.
- Conduct staff performance reviews in accordance with Highgate
Hotel standards.
- Understand, implement and monitor corporate promotions in
outlets, including buffet and three-meal concept standards.
- Know and enforce all local health department sanitation laws.
- Work with the Executive Chef and Director of F&B to create
and implement menus.
- Design and employee cafeteria rotating menu and oversee cafeteria
operations.
- Assess food portion size, visual appeal, taste and temperature of
items served.
- Check all stations at the end of every shift for proper food
storage and sanitation.
- Review and approve weekly payroll.
- Check food purchases for proper ordering, quality and price
structure.
- Oversee daily activities such as preparation for all food items,
sanitation of the outlets, receiving daily inventories, log-on
report and food cost report.
- Prepare daily food production sheets.
- Cut meat, poultry, and seafood according to daily business.
Keywords: Highgate Hotels, San Francisco , Chef de Cuisine, Hospitality & Tourism , San Francisco, California
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