Executive Sous Chef

San Francisco, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Professional Development

Employee Discounts

flexible schedule

Job Description

Highgate Hotels is a premier real estate investment and hospitality management company with an impressive portfolio that includes over $15 billion of assets under management. Founded over three decades ago, Highgate has established itself as a trailblazer in the hospitality industry, offering expert guidance through various stages of the property lifecycle, from initial planning and development to recapitalization or disposition. The company oversees a diversified range of bespoke lifestyle hotel brands, legacy properties, and independent hotels and resorts that blend contemporary programming with digital expertise for enhanced guest experiences. Highgate’s innovative approach includes the use of cutting-edge revenue management tools designed to accurately identify and predict market trends, ensuring optimum asset performance and value maximization. With a global footprint spanning North America, Europe, the Caribbean, and Latin America, and supported by a team of seasoned hospitality executives, Highgate is recognized as a trusted partner by major hotel brands and top ownership groups worldwide. For more information, visit www.highgate.com.

The Hyatt Regency San Francisco Downtown SOMA, a stylish and modern hotel located in the vibrant South of Market district, is currently seeking an Executive Sous Chef. This upscale hotel features 686 guestrooms and is renowned for its chic design and exceptional service standards. The Executive Sous Chef role is vital in supporting the Executive Chef and other Food & Beverage managers in coordinating, supervising, and directing all facets of the hotel’s food production operations. The successful candidate will ensure food quality and presentation meet the highest standards, while maintaining profitable food and beverage operations. Through effective training programs, enforcement of corporate quality policies, and stringent food safety compliance, the Executive Sous Chef will uphold the hotel’s reputation for excellence. Responsibilities extend to managing food and labor costs, staff scheduling, and maintaining inventory control, all while striving to maximize guest satisfaction.

This role requires strong leadership skills to manage the kitchen and stewarding departments, fostering a positive work environment and ensuring adherence to health and safety regulations. The Executive Sous Chef must be adept at handling guest complaints promptly and professionally to ensure a superior guest experience. The position also involves overseeing menu creation in collaboration with the Executive Chef and Food & Beverage Director, as well as managing cafeteria operations and coordinating special events catering. Those who thrive in a fast-paced environment with a passion for culinary arts and guest service excellence will find this position both challenging and rewarding. Highgate Hotels offers a dynamic workplace where culinary innovation and operational excellence come together to create memorable dining experiences for all guests.

Job Requirements

3-year or 4-year culinary degree
minimum 5 years progressive experience in hotel or related field
prior supervisor responsibility
knowledge of food and beverage preparation techniques
understanding of health department sanitation laws
ability to lift up to 50 pounds
strong communication skills
ability to multitask and prioritize
attend hotel meetings and trainings
maintain high standards of personal grooming and appearance
comply with company policies and regulations
maintain confidentiality
ability to work long hours sometimes
friendly and courteous demeanor
effective at problem handling
regular attendance

Job Qualifications

A 3-year or 4-year culinary degree
at least 5 years of progressive experience in a hotel or related field
previous supervisory experience
knowledge of F&B preparation techniques
understanding of health department rules and regulations
familiarity with liquor laws and regulations
excellent verbal and written communication skills
ability to multitask and prioritize
effective problem-solving skills
capacity to maintain confidentiality
ability to work long hours
maintain a warm and friendly demeanor
skills in employee training and development
knowledge of corporate quality standards and food safety practices

Job Duties

Work with Executive Chef and 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 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
assist in preparation of required reports including wage progress, payroll, revenue, employee schedules, 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 SOPs in all outlets
ensure compliance with requisition procedures
conduct staff performance reviews
understand, implement and monitor corporate promotions in outlets
visually inspect and use only the freshest food products
enforce all local health department sanitation laws
schedule culinary staff
work with the Executive Chef and 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
monitor proper receiving, storage and rotation of food products
assist in training and directing departmental assistants
understand daily forecasts and customer counts
coordinate all par stock levels
assess food portion size, visual appeal, taste and temperature
assist in directing and training all chefs
assist in creating menus for prospective clients
review and approve weekly payroll
check food purchases for proper ordering, quality and price
oversee daily activities such as preparation, sanitation, receiving inventories, food cost report
communicate physical maintenance problems to engineering
assist catering sales on special menus and pricing