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About the Role

Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Responsibilities

• Regularly execute high-volume and high-level banquet events, including both buffet and plated service, requiring strong organizational skills, attention to detail, and the ability to lead multiple service styles simultaneously.
• Maintain a flexible schedule based on business demands, including breakfast and dinner restaurant operations as well as banquet events that may occur on any day of the week and at varying hours.
• Responsible for long and short term planning and day-to-day operations of the kitchen and related areas.
• Recommend menu and procedural changes.
• Recommend the budget and manage food and labor costs within approved budget constraints.
• Perform all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
• Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
• Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
• Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
• Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
• Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

Requirements

• More than two years of post high school education, but less than a degree from a four-year college.
• Five to ten years of experience in a related position with this company or other organization(s).
• Requires advanced knowledge of the principles and practices within the food profession.
• Requires experiential knowledge required for management of people and/or complex problems and food and beverage management.
• Requires oral and written communication skills.
• Moderate hearing to communicate with employees and to hear machinery, for safety reasons.
• Excellent vision, for safety reasons.
• Moderate speech communications skills to communicate with other employees.
• Excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.
• Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes).
• Carrying (ranging from clipboard to food products to small equipment).
• Kneeling - during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting.
• Full mobility is required in order to usually inspect and monitor the kitchen environment.
• Continuous standing - while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.
• Inside 100% of 8 hour shift.
• Going in the freezer temperatures can be -10 degrees.
• On the front line, temperatures can be over 100 degrees.

Skills

• Food profession principles and practices
• Management of people
• Complex problem solving
• Food and beverage management
• Oral communication
• Written communication
• Hearing
• Vision
• Speech communication
• Comprehension
• Literacy
• Budget analysis

Location

• San Francisco, CA

Work Type

• Full-time

Experience Level

• 5-10 years

Education Level

• Some college coursework

Benefits

• Medical, dental, & vision insurance
• Unlimited Paid Time Off
• Health savings and flexible spending accounts
• Basic Life and AD&D insurance
• Eligible to participate in the Company’s 401(k) program with employer matching
• Employee Assistance Program
• Tuition Reimbursement
• Great discounts on Hotels, Restaurants, and much more.

About the Company

• Hotel Zelos, a futuristic, fashion-forward oasis that fuses sleek lines and sophisticated style. Crisp, cool, and clean design and stylish onsite dining create a craveable retreat in the heart of the city. Indulge your vices in Hotel Zelos’ acclaimed fifth-floor sanctuary, Dirty Habit, where craft cocktails pair perfectly with light bites. Lounge in the expansive dining room or outside on the heated rooftop patio.
• As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.
• We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We’re not afraid to forge our own path. After all, it’s what industry leaders do. That’s why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do—it’s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!