Executive Sous Chef — Culinary Leadership & F&B Excellence

Highgate; San Francisco (CA); On-site; USD 90,000 - 130,000; Full time

Job summary

The Executive Sous Chef at Highgate Hotels is responsible for coordinating, supervising, and directing all aspects of the hotel’s food production to maintain profitable F&B operations and high-quality products and service levels. The role includes staff training, enforcing standards, and controlling food and labor costs while maximizing guest satisfaction.

Responsibilities include supervising kitchen operations, monitoring quality, coordinating reports, and ensuring compliance with health and

Qualifications

• A 3-year or 4-year culinary degree and at least 5 years of progressive experience in a hotel or related field.
• Previous supervisor responsibility is required.
• Knowledge of F&B preparation techniques, health department rules and liquor laws.
• Ability to stand for long hours and lift up to 50 pounds.
• Strong communication and multitasking skills.

Responsibilities

• Work with 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.
• Assist in 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.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• 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.
• Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
• Know and enforce all local health department sanitation laws.
• Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line
• Work with F&B management to create and implement menus.
• Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
• Assist in coordinating, supervising and directing the Stewarding Department.
• Assist in computing daily food cost.
• Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
• Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
• Understand daily forecasts and customer counts.
• Coordinate all par stock levels, observe production flow and makes adjustments in order to adhere to control procedures for cost and quality.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Assist in the direction and training of all chefs to ensure adequate operation in all outlets.
• Assist in creating menus for prospective clients.
• 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.
• Communicate to engineering department any physical maintenance problems.
• Assist catering sales on all special menus and price structures.

Skills

Culinary leadership

F&B knowledge

Staff supervision

Sanitation standards

Menu planning

Cost control

Education

Culinary degree (3- or 4-year)

Job description

The Executive Sous Chef at Highgate Hotels is responsible for coordinating, supervising, and directing all aspects of the hotel’s food production to maintain profitable F&B operations and high-quality products and service levels. The role includes staff training, enforcing standards, and controlling food and labor costs while maximizing guest satisfaction.

Responsibilities include supervising kitchen operations, monitoring quality, coordinating reports, and ensuring compliance with health and