Executive Chef | Tratto

External Description

Schulte Hospitality Group , in partnership with 34th Floor Hospitality
, is seeking a dynamic, service-oriented Executive Chef to join our team at The Marker San Francisco!
SHG is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team!

What's in it for you? When you join SHG and 34th Floor Hospitality you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! We provide a rewarding, fun and flexible work environment, exciting perks, and an atmosphere designed to encourage and promote career growth within the company, together with a benefits package appropriate to California and U.S. employment standards, including, but not limited to:

• Medical, dental, and vision insurance options
• 401(k) retirement plan with company match
• Paid time off and sick leave in accordance with California law and applicable San Francisco ordinances
• Ongoing training and professional development
• Duty meals while on shift
• Employee Assistance Program
• Career growth opportunities across 34th Floor Hospitality's and Schulte Hospitality Group's national portfolio

Our Company:
Schulte Hospitality Group is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants.

The Marker San Francisco is managed by 34th Floor Hospitality in partnership with Schulte Hospitality Group, extending this same standard of service culture and operational excellence to an independent lifestyle hotel in the heart of San Francisco's Union Square.

JOB DUTIES AND RESPONSIBILITIES

• Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments
• Manages associates and managers in the kitchen in order to attract, retain, and motivate employees while providing a safe environment; hires, trains, develops, empowers, coaches and counsels, conducts performance and salary reviews, resolves problems, provides open communication vehicles, and disciplines and terminates as appropriate, in compliance with the California Labor Code, applicable IWC Wage Orders (including Wage Order
  5), and San Francisco employment ordinances
• Plans and manages the procurement, production, preparation, and presentation of all food at the hotel in a safe, sanitary, cost-effective manner, reflecting modern Italian influences consistent with Tratto's trattoria concept alongside the property's positioning
• Monitors and controls the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment that meets/exceeds California, San Francisco Department of Public Health, corporate, and franchise standards and regulations, including Cal/OSHA and Certified Food Protection Manager requirements
• Develops, recommends, implements, and manages the department's budget; continually analyzes, forecasts, monitors, and controls labor and food costs through various methods to meet/exceed management/budget objectives
• Develops and implements menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality
• Ensures allergen identification and labeling comply with FDA Food Code and California retail food safety regulations across all menus
• Executes and promotes the Accident Prevention Program to minimize liabilities and related expenses, in line with Cal/OSHA's Injury and Illness Prevention Program (IIPP) requirements
• Leads menu transitions and kitchen staffing plans aligned with San Francisco's citywide convention, tourism, and event calendar
• Champions sustainability initiatives, including sourcing from local Northern California…