Executive Chef

2 months ago

San Francisco, United States Hyatt Centric Fisherman’s Wharf San Francisco Full time
Job Summary

Hyatt Centric Fisherman's Wharf is looking for an aspiring Executive Chef to put our beautiful Brick & Beam restaurant on the highly competitive Fisherman's Wharf food scene. If you are creative, ambitious & hardworking, this is the perfect playground for you The Executive Chef is responsible for the efficient operation of food production areas. He/She is responsible for supervising and assisting in the preparation of all food items based on standardized recipes while maintaining the highest standards. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and food storage areas while minimizing waste and maximizing cost/production ratio. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities. ResponsibilitiesQualifications

  • At least 5 years of progressive experience in a hotel or a related field a 2-year college degree and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
  • Must be proficient in Windows Operating Systems Company approved spreadsheets and word processing.
  • Supervisory experience required.
  • Ability to work a flexible schedule, including nights, weekends and holidays.
  • Must be able to convey information and ideas clearly.
  • Must be able to stay creative in creating menus for the restaurant and banquets.
  • Must work well in stressful high pressure situations.
  • Must be effective in handling problems in the workplace including anticipating, preventing, identifying and solving problems as necessary.
  • Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests.
  • Must be able to understand financial information & analyze food cost.
  • Must maintain composure and objectivity while under pressure. Responsibilities
    • Approach all encounters with guests and employees in a friendly service oriented manner.
    • Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).
    • Be punctual & report to work according to schedule.
    • Schedule kitchen staff by seniority and business needs on weekly basis.
    • Process bi-weekly payroll for kitchen staff on a timely manner.
    • Update menu seasonally. Train kitchen staff to execute the menu consistently. Maintain the highest food quality and food presentation.
    • Work closely with Sales & Catering team on banquets menus & full execution of events orders.
    • Manage & maintain employee cafeteria to the highest standards. Plan employee cafeteria menus and ensure high food quality for employee cafeteria.
    • Perform spot checks for menu accuracy and taste.
    • Minimize spoilage waste and over production.
    • Responsible for ordering for both restaurant and banquets. Maintain all kitchen inventories. 
    • Expedite peak meal periods by maintaining a 'hands on' approach.
    • Works within monthly set food cost budget adjust food requisitions and controls waste.
    • Review food sales for accuracy daily.
    • Perform any other duties as requested by the General Manager.

      Source: Hospitality Online

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