Join to apply for the Executive Chef role at Highgate .
Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.
Location
Located in the exclusive Nob Hill neighborhood, The Huntington offers modern amenities and conveniences within a historic space, with fine dining, a three‑level spa, beautiful rooms and suites, and meeting and event spaces.
Overview
The Executive Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. They are expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes, and sanitation. The Chef de Cuisine also controls food and labor costs while maximizing guest satisfaction.
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 their 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, and quarterly action plans.
- Oversee all aspects of the daily operation of the kitchen and food production areas.
- Make cooks aware of daily forecasts and customer counts to serve hot and cold food on time.
- Respond to guest complaints in a timely manner.
- Ensure compliance with SOPs and requisition procedures in all outlets.
- Attend all required meetings.
- 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.
- Know and enforce all local health department sanitation laws.
- Work with Executive Chef and Director of F&B to create and implement menus.
- Design cafeteria rotating menu and oversee cafeteria operations.
- Assess food portion size, visual appeal, taste and temperature of items served.
- Check all stations at the end of every shift for proper food storage and sanitation.
- 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 inventories, log‑on report, and food cost report.
- Prepare daily food production sheets.
- Cut meat, poultry, and seafood according to daily business.
Qualifications
- At least 5 years of related progressive experience, or a culinary graduate with at least 3 years of progressive experience in a hotel or related field.
- Knowledge of F&B preparation techniques, health department rules and regulations, liquor laws, and regulations.
- Willingness to work long hours when required.
- Ability to exert up to 50 pounds of force occasionally, and/or 20 pounds frequently or constantly to lift, carry, push, pull or move objects.
- Maintain a warm and friendly demeanor at all times.
- Effective verbal and written communication with all employees and guests in an attentive, friendly, courteous, and service‑oriented manner.
- Strong listening, understanding, and clarification skills for employee and guest concerns.
- Ability to multitask and prioritize departmental functions to meet deadlines.
- Approach all encounters with guests and employees in an attentive, friendly, courteous, and service‑oriented manner.
- Attend all hotel required meetings and trainings.
- Participate in M.O.D. coverage as required.
- Maintain regular attendance in compliance with Highgate Hotel Standards.
- Maintain high standards of personal appearance and grooming, including wearing nametags.
- Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
- Maximize productivity, identify problem areas, and assist in implementing solutions.
- Effective problem handling, including anticipation, prevention, identification, and solving problems.
- Ability to understand and evaluate complex information, data, etc. from various sources to meet objectives.
- Maintain confidentiality of information.
- Perform other duties as requested by management.
Seniority level
- Mid‑Senior level
Employment type
- Temporary
Job function
- Management and Manufacturing
- Hospitality (Industry)
San Francisco, CA | $90,000.00 - $100,000.00
#J-18808-Ljbffr