Executive Chef - Creative Kitchen Leader & Profit Optimizer

Sage Restaurant Group; San Francisco, Northern (CA, KY); Hybrid; USD 90,000 - 110,000; Full time

Benefits offered by this job

Medical, dental, & vision insurance

Unlimited PTO

401(k) with employer matching

Tuition reimbursement

Employee assistance program

Hotel discounts

Job summary

Hotel Zeppelin in San Francisco is seeking an Executive Chef to lead the kitchen team in procuring, producing, and presenting all hotel food in a safe, sanitary environment that meets standards and drives profitable quality products.

The role requires managing long- and short-term kitchen operations, budgeting, and menu development while mentoring associates and managers to maintain high standards and a positive work culture.

Qualifications

• More than two years of post high school education, but less than a four-year college degree.
• Five to ten years of related foodservice management experience.
• Advanced knowledge of food-service management principles and practices.
• Strong oral and written communication skills.
• Excellent reading, writing and budgeting abilities.

Responsibilities

• Plan and manage kitchen operations, procurement, production and presentation of all hotel food.
• Lead and develop kitchen staff and managers; hire, train, coach and conduct performance reviews.
• Recommends menu changes and controls food and labor costs within budget constraints.
• Develop and manage department budget; forecast and monitor costs to meet objectives.
• Ensure safety, sanitation and compliance with standards and regulations.

Skills

Oral and written communication

Budget management

Staff management

Food & beverage management

Education

Post high school education (no four-year degree)

Job description

Hotel Zeppelin in San Francisco is seeking an Executive Chef to lead the kitchen team in procuring, producing, and presenting all hotel food in a safe, sanitary environment that meets standards and drives profitable quality products.

The role requires managing long- and short-term kitchen operations, budgeting, and menu development while mentoring associates and managers to maintain high standards and a positive work culture.