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Executive Chef

Company: Beacon Grand Hotel
Location: San Francisco
Posted on: November 26, 2022

Job Description:

Executive Chef

Job Category: Kitchen Cook
Requisition Number: EXECU001050
Schedule: Full-Time

San Francisco, CA, 94102, USA

Join our Team as the Beacon Grand reclaims its legendary status and becomes a hub for The City's history makers once more. We are actively searching for an Executive Chef. As the Executive Chef, you will inspire, nurture, and refresh our culinary team, driving self-motivation and energy into exceeding our guest expectations. The Executive Chef is responsible for directing and administering the planning, preparation, production, and control of all culinary operations in the Hotel's continuing effort to deliver a unique guest experience with financial profitability. The above goals will be accomplished by the proper implementation, promotion, and success of our operations through continual evaluation of the products/services provided while insuring effective training of the service teams. The Executive Chef will instill a strong atmosphere of service excellence and will redirect performance as soon as discrepancies are observed/experienced. The Executive Chef will develop guidelines and goals within the structure of the budget, achieving results through prudent management techniques and cost control measures. This position will coordinate and oversee all aspects and functions of the restaurants, banquets, and outlets.

Responsibilities:

  • Direct and oversee all culinary operations, including, but not limited to, production of all meals, food quality, and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls, and overall profitability.
  • Develops standard recipes and techniques for food preparation and presentation which help to assure consistent high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
  • Evaluates food products to assure quality standards are consistently attained; interacts with food and beverage management team to assure that food production consistently exceeds the expectations of members and guests.
  • Create and implement new menus and individual menu items for outlets/clients based on current food trends and regional tastes.
  • Interact with guests, clients, and members to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the preventative maintenance programs.
  • Ensure compliance with federal, state, local, and company health, safety, sanitation, and alcohol awareness standards.
  • Perform general management duties including systems management, budget and forecasting, report generation, department management, and meeting participation and facilitation.
  • Monitor and develop team member performance by providing supervision and professional development, scheduling, conducting counseling and evaluations, and delivering recognition and rewards to your team.
  • Place food and supply orders as needed; Receive products by verifying invoices and freshness of merchandise.
  • Provides training and professional development opportunities for all kitchen staff, ensures that all representatives from the kitchen attend service lineups and meetings.
  • Periodically visits dining room when it is open to welcome and greet members and guests.
  • Active participant as a leader of the Hotel's management team.

    Required Skills/Abilities:

    • Excellent verbal and written communication skills.
    • Must be able to read and write to facilitate the communication process
    • 8 years or more of progressive hotel culinary experience within the Upper-Upscale resort/hotel/club, experience is a plus
    • At least 4 years experience in a senior role in a culinary environment
    • Proven leadership skills
    • Extremely well organized and excel at multi-tasking
    • Thrive under pressure
    • Must have excellent organizational, interpersonal, and administrative skills
    • Have knowledge of service/food/beverage products in upscale dining operations.
    • Experience in executing consistent and high-quality menu items
    • High-level training and mentorship skills
    • Management level food safety
    • Must possess basic computer skills
    • First Aid/CPR

      Education and Experience:

      • High School Diploma or equivalent, Culinary Degree from accredited Culinary Institution preferred.
      • At least 4 years' experience as an Executive Chef preferred, or an executive-level position in a culinary environment highly desired.
      • All Food Handler Certifications required

        Company Benefits:
        • Generous Paid Time Off plan, up to Five Weeks per Year
        • Part-time Employees are also eligible for PTO
        • Medical / Dental / Vision Insurance after 30 days of Service
        • 401(k) Retirement Plan with Company Match
        • Hotel Travel Programs
        • Local Retailers Discount
        • Pre-Tax Commuter Benefit
        • Company Paid Basic Life Insurance and Accidental Death & Dismemberment
        • Voluntary Short-Term Disability (STD) and Long-Term Disability (LTD)
        • Voluntary Supplemental Life Insurance and Accidental Death & Dismemberment
        • Voluntary Critical Illness, Accident Insurance and Hospital Indemnity

          EOE: Northview Hotel Group is an equal opportunity employer committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on any characteristic as outlined by federal, state, or local laws




          PI195740625

Keywords: Beacon Grand Hotel, San Francisco , Executive Chef, Other , San Francisco, California

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