Executive Chef

Sheraton San Jose; New York (NY); On-site; USD 60,000 - 100,000; Full time

Job summary

An established industry player in hospitality is seeking an Executive Chef to lead food production and maintain high-quality service levels. This role involves managing kitchen operations, training staff, and ensuring compliance with health regulations. The ideal candidate will have a culinary degree and significant experience in a hotel environment. Join a dynamic team where your culinary expertise will shine and contribute to guest satisfaction. This position offers a unique opportunity to innovate menus and lead a talented kitchen staff in a vibrant setting.

Qualifications

• 5+ years of progressive hotel or related experience.
• Knowledge of F&B prep, health regulations, and liquor laws.

Responsibilities

• Coordinate and supervise all aspects of food production.
• Manage daily kitchen operations and staff training.
• Ensure compliance with health and sanitation laws.

Skills

Culinary Skills

Supervisory Skills

Communication Skills

Problem-Solving Skills

Multitasking

Education

Culinary Degree

Job description

Compensation: Yearly

Company: Highgate Hotels

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco, and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. The company's portfolio of global properties represents an asset value exceeding $20 billion and generates over $5 billion in revenue. Highgate provides expert guidance through all stages of the hospitality property cycle, from planning and development to recapitalization or disposition. The company also develops bespoke hotel brands and utilizes industry-leading proprietary revenue management tools to optimize performance and asset value. Supported by a team of experienced hotel management leaders, Highgate is a trusted partner for top ownership groups and major hotel brands. The company maintains offices in London, New York, Dallas, and Seattle.

Location

Romer Hell's Kitchen, New York

Overview

The Executive Chef coordinates, supervises, and directs all aspects of the hotel’s food production, maintaining profitable F&B operations and high-quality products and service levels. Responsibilities include staff training, meeting corporate quality standards, establishing food specifications, portion control, recipes, and sanitation. The role also involves controlling food and labor costs while maximizing guest satisfaction.

Responsibilities

1. Collaborate with other F&B managers and inform them of issues as they arise.
2. Keep the supervisor fully informed of problems or matters requiring attention.
3. Monitor loss prevention in kitchen areas.
4. Prepare and submit reports promptly.
5. Ensure quality of all food and presentation.
6. Oversee reports like wage progress, payroll, revenue, employee schedules, and quarterly action plans.
7. Manage daily kitchen and food production operations.
8. Address guest complaints promptly.
9. Ensure SOP compliance across outlets.
10. Follow requisition procedures.
11. Conduct staff performance reviews per hotel standards.
12. Implement corporate promotions and standards.
13. Ensure compliance with health and sanitation laws.
14. Work with the F&B Director on menus.
15. Design and oversee employee cafeteria menus and operations.
16. Supervise the Stewarding Department.
17. Calculate daily food costs.
18. Train departmental staff according to standards.
19. Understand forecasts and customer counts.
20. Manage par stock levels.
21. Assess food portioning, presentation, taste, and temperature.
22. Train chefs for all outlets.
23. Create menus for clients.
24. Review weekly payroll.
25. Check food purchases for quality and pricing.
26. Oversee daily food prep, inventory, and reports.
27. Report maintenance issues to Engineering.
28. Assist with catering menus and pricing.
29. Participate in MOD program as scheduled.

Qualifications

• 2-4 year culinary degree and at least 5 years of progressive hotel or related experience.
• Previous supervisory experience required.
• Knowledge of F&B prep, health regulations, and liquor laws.
• Ability to work long hours occasionally.
• Physical ability to exert force up to 50 pounds occasionally.
• Maintain a friendly demeanor at all times.
• Effective verbal and written communication skills.
• Ability to listen, understand, and clarify concerns.
• Multitasking and prioritization skills.
• Attentiveness and courteousness in interactions.
• Participation in hotel meetings and training.
• Availability for MOD coverage.
• Regular attendance and grooming standards.
• Compliance with hotel standards and safety regulations.
• Problem-solving and confidentiality skills.
• Perform other duties as assigned.