San Francisco Sous Chef – Lead, Train & Craft Menus

Highgate Hotels, LP; San Francisco (CA); On-site; USD 64,000 - 86,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k) Retirement Plan with employer

Paid holidays

Paid vacation

Paid sick leave

Job summary

Hyatt Regency San Francisco Downtown SOMA, operated by Highgate Hotels, seeks an experienced Sous Chef to oversee kitchen operations and ensure high-quality, cost-efficient prep and presentation. Lead training, enforce standards, and support F&B service to guests at this prestigious property.

The role requires strong leadership, knowledge of sanitary regulations, and the ability to manage multiple stations while delivering exceptional guest satisfaction.

Qualifications

• At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.

Responsibilities

• Work with other 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.
• Ensure preparation of required reports, including Wage Progress, payroll, revenue, employee schedules, quarterly actions plans.
• Oversee daily operation of the kitchen and food production areas; hot food, bakery, and cold food from pantry.
• Make cooks aware of daily forecasts and customer counts to ensure timely service.
• Respond to guest complaints promptly.
• Ensure compliance with SOPs and requisition procedures.
• Conduct staff performance reviews per Highgate standards.
• Understand and monitor corporate promotions in outlets, including buffet and 3-meal concepts.
• Know and enforce local health department sanitation laws.
• Know how to compute daily food cost.
• Work with the Director of F&B to create and implement menus.
• Assess food portion size, visual appeal, taste and temperature.
• Check stations for storage and sanitation.

Skills

Culinary techniques

Staff training

Food cost control

Communication

Multitasking

Education

Culinary degree or hotel culinary graduate

Job description

Hyatt Regency San Francisco Downtown SOMA, operated by Highgate Hotels, seeks an experienced Sous Chef to oversee kitchen operations and ensure high-quality, cost-efficient prep and presentation. Lead training, enforce standards, and support F&B service to guests at this prestigious property.

The role requires strong leadership, knowledge of sanitary regulations, and the ability to manage multiple stations while delivering exceptional guest satisfaction.