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About the Role

The Chef de Cuisine is responsible for ensuring all meals are well-prepared regarding quality, consistency, eye appeal, taste, and food cost. This role involves training staff, meeting corporate quality standards, establishing and enforcing food specifications, portion control, recipes, and sanitation. The Chef de Cuisine also manages food and labor costs while maximizing guest satisfaction.

Responsibilities

• Work with other F&B managers and keep them informed of F&B issues.
• Keep supervisor informed of problems or matters requiring 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 for adequate preparation.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• Attend all required meetings.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand, implement and monitor corporate promotions in outlets.
• Know and enforce all local health department sanitation laws.
• Work with the Executive Chef and Director of F&B to create and implement menus.
• Design and employee 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 daily inventories, log-on report and food cost report.
• Prepare daily food production sheets.
• Cut meat, poultry, and seafood according to daily business.

Requirements

• At least 5 years of related progressive experience; or a culinary graduate with at least 3 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.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous and service-oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able 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, as required by scheduling.
• Maintain high standards of personal appearance and grooming, which include wearing nametags.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management.

Skills

• F&B preparation techniques
• Health department rules and regulations
• Liquor laws and regulations
• Communication (verbal and written)
• Active listening
• Multitasking
• Prioritization
• Problem-solving
• Data evaluation

Location

• San Francisco, CA

Work Type

• Full-time

Experience Level

• 5+ years of related progressive experience
• 3+ years of progressive experience (culinary graduate)

Education Level

• Culinary graduate

About the Company

• Highgate is a premier real estate investment and hospitality management company recognized as an innovator.
• Highgate is a dominant player in U.S. gateway markets and has a rapidly expanding presence in Europe, Latin America, and the Caribbean.
• Highgate's portfolio exceeds $20B in asset value and generates over $5B in cumulative revenues.
• The company provides expert guidance through all stages of the hospitality property cycle.
• Highgate develops bespoke hotel brands and utilizes industry-leading proprietary revenue management tools.
• Highgate maintains corporate offices in London, New York, Dallas, and Seattle.