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Executive Sous Chef

Company: Virgin Hotels San Francisco
Location: San Francisco
Posted on: September 16, 2019

Job Description:

Who we are: We love what we do and what we do is important! We believe that everyone should leave feeling better this means not just our guests, but also our teammates. Everyone should go home feeling better because they learned something new, or had fun working that day. Therefore, we hire unique individuals who work together to create amazing experiences for our guests. We recognize that every member of the team contributes to the success of the whole hotel. No-one is more important than anyone else, and unless we are in it together, we cant create that special experience for our guest. Your mission: Should you decide to accept it The Executive Sous Chef is the right (and sometimes left) hand of the Executive Chef. You are passionate about the culinary world; you embrace our citys food offerings as a way of life. You must love the local food community as well as watch the world for the next great culinary idea. Our Food and Beverage areas are sure to impress! This wont just be a restaurant, or a hotel banquet operation. It will be a culinary hub for gatherings and entertaining. Open for all meal periods and late-night snacks. Our goal is to create an ambiance where locals and visitors feel at home and we always have something up our sleeve to impress. This is achieved with a solid grounded team lead by a seasoned hospitality professional. This position is made for someone who is driven by the need to create memorable cuisine and guest experiences each and every day. This person finds passion being present in the kitchen during service; directly impacting the guest and staff experience. The Nitty-Gritty: What exactly you will be doing In helping you understand your role in working for a world class organization, the following is a list of your essential job responsibilities. Please keep in mind that this list is not all inclusive and that you may be asked to perform other job tasks by your supervisors/managers not listed below in the constant quest to provide out of this world customer service experience for our guests:

  • Create weekly forecast of events and covers prior to scheduling
  • Schedule - complete weekly, using request off book and availability schedule - blackout dates upkeep
  • Attend weekly BEO meeting / post BEOs
  • Attend weekly 3pm F&B Meeting bringing topics of current training status, new hire training, challenges
  • Adjust schedules according to groups in house
  • Upkeep of employee performance log - positives and negatives
  • ADP - daily checking of job codes for AM
  • Maintain 7-day deep clean schedule
  • Perform weekly training for areas that need improvement / delegate
  • Hiring - setup interviews with Executive Chef / process new hires / setup training schedule with lead positions
  • Hire / Terminate employees - keep all Managers informed of staff hires / terms through email and weekly meetings
  • New Hire packs - update, print, and train supervisor on hiring procedures (if we have a supervisor / Sous)
  • Daily floor coaching, tasting, fixing of menu items - relative to meal period
  • Develop / assist in creating seasonal menu items - for AM
  • Promotions - ensure all promotion information and procedures are communicated to staff
  • Sidework - review and update all sidework SOPs for all culinary positions - review with chef and execute
  • Cost out and run weekly specials / present to execuive chef for review
  • Cost out and create Monthly employee dining room menus
  • Inventory - inventory all food and related and submit to Director of F&B by the 1st of the month
  • Create and maintain order guides for all outlets - food and dry goods
  • Daily walk throughs on equipment - report all repairs via app / follow up with Executive Chef / Director of F&B on major repairs
  • Ordering of POS Themal & Kitchen Tape / ink ribbon
  • Ordering of dry bar and restaurant goods - create and update order guide
  • Ordering of produce/ meat / fish according to meal period
  • Delegate projects to sous chef/ complete weekly follow ups
  • Train sous / leads on new standards / procedures
  • Delegate projects to sous chef/ complete weekly follow ups
  • Walk all F&B Areas with Executive Chef once weekly: create fix it lists and submit
  • Ensure all banquet checks are accurately rung in / cross check of items vs check
  • Log recap in Avero logbook daily
  • Use Avero to conduct research on best sellers / slow movers - make changes
  • Implement daily sidework sheets - staff accountability
  • Quality check of all ingredients / sauces / purees
  • manage cleanliness of respective store rooms *Virgin Hotels celebrates diversity and is proud to be an Equal Opportunity Employer* What qualities are we looking for? You got skills? If you are able to perform the following, then you have definitely come to the right place
    • Ability to work a shift other than a day shift, such as pm, swing or overnight shift
    • Ability to work on weekends and holidays
    • Stand for periods of 8-10 hours
    • Great team player with the ability create excellent working relationships across the group. Collaborative approach with all departments, particularly food & beverage and sales & marketing Ability to break down barriers and resolving potential conflicts swiftly and effortlessly
      • Strong communication and presentation skills to all levels of management
      • Ability to think outside the box and approach all issues with a completely fresh approach
      • Ability to anticipate needs and over deliver wherever possible
      • Able to change direction and work on multiple project aspects at once. Creatively solve problems
      • Enthusiastic, passionate, able to enthuse and motivate others
      • Leadership ability and behavior consistent with Virgin Hotels Core Values: Fun, innovative, original and personable, and striving to deliver high quality and brilliant customer service Background must-have:
        • Current, legal and unrestricted ability to work in the United States
        • Associate or Bachelors degree preferred but not required
        • Food Service Handler Card and TIPS certification that is currently valid for a minimum of at least 6 months
        • Preferred: 3-5 years experience in a full service restaurant or lounge in hotel management Just like you communicate through your smart phone via text, social media or an actual phone conversation, please communicate directly with the Assistant Director / Director of Food and Beverage regarding your work schedule, daily work tasks and responsibilities as well as general work-related issues. Face-to-face conversation is preferred of course!

Keywords: Virgin Hotels San Francisco, San Francisco , Executive Sous Chef, Hospitality & Tourism , San Francisco, California

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