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About the Role

The Sous Chef is responsible for assisting in coordinating, supervising, and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. This role involves training staff, meeting corporate quality standards, establishing and enforcing food specifications, portion control, recipes, and sanitation. The Sous Chef also controls food and labor costs while maximizing guest satisfaction.

Responsibilities

• Coordinate and supervise 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 Wage Progress, payroll, revenue, employee Schedules, and quarterly action 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.
• Enforce all local health department sanitation laws.
• Work with the Executive Chef and the Director of F&B 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.
• Assist in the proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, and sanitation.
• Understand daily forecasts and customer counts.
• Coordinate all par stock levels.
• 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 physical maintenance problems to Engineering.
• Assist catering sales on all special menus and price structures.

Requirements

• A 2-year, 3-year, or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field.
• Previous supervisor responsibility is required.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, and 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, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes 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

• Food production
• F&B operations
• Staff training
• Quality standards
• Food specifications
• Portion control
• Recipe adherence
• Sanitation
• Cost control (food and labor)
• Guest satisfaction
• Loss prevention
• Reporting
• Menu creation
• Inventory management
• Payroll processing
• Purchasing
• Communication
• Problem-solving
• Multitasking
• Time management

Location

• Nob Hill, San Francisco

Work Type

• Full-time

Experience Level

• 4+ years progressive experience
• Previous supervisor responsibility

Education Level

• 2-year culinary degree
• 3-year culinary degree
• 4-year culinary degree

About the Company

• 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.
• With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition.
• Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen.
• The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value.
• With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands.