Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $78,600.00 - $108,300.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
flexible scheduling
Job Description
The Sanctuary Beach Resort is a stunning oceanfront destination located along the picturesque Monterey Bay in Marina, California. This 19-acre property offers a tranquil retreat that blends the beauty of the Pacific coastline with contemporary luxury. With 60 meticulously designed cottage guest rooms and suites, each featuring private decks or patios with panoramic views, The Sanctuary delivers an unparalleled coastal experience. Nestled between the Monterey Bay and the protected Marina Dunes Preserve, the resort attracts visitors looking for peaceful beachfront accommodations combined with upscale amenities. It serves a diverse clientele, ranging from vacationers seeking a restful getaway to business professionals... Show More
Job Requirements
- Degree or certificate in culinary arts
- one to two years of experience as an executive chef
- knowledge of food product, presentation, quality and preparation
- experience with menu concept and design
- ability to interview, select, train, schedule and coach staff
- ability to manage inventory and requisition supplies
- understanding of health, safety and sanitation standards
- ability to develop and test new menu items
- physical ability to stand for extended periods, lift up to 50 pounds, and perform other physical kitchen duties
- flexibility to work holidays and weekends
Job Qualifications
- Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef
- expertise in food product, presentation, quality and preparation along with menu concept and design
Job Duties
- Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values
- establish priorities and assign production and preparation tasks to staff to execute
- review daily menu specials, banquet event orders and inventory food items for daily use
- requisition day’s supplies and ensure they are received and stored correctly
- communicate needs with purchasing and storeroom personnel
- ensure quality of products received
- meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up
- ensure each kitchen work area is stocked with specified tools, supplies, equipment and that recipe cards, production schedules, plating guides and photography are posted and current
- ensure staff prepares menu items following recipes and yield guides, in accordance with department standards
- develop new menu items, test and write recipes
- observe guest reactions and confer with service staff to ensure guest satisfaction
- conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies
- assist catering department with developing special menus for functions
- meet with clients as requested
- review sales and food cost daily and ensure that excess items are utilized efficiently
- prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs
- follow sustainability guidelines and practices related to HHM’s EarthView program
- practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards
- perform other duties as requested by management
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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