Executive Sous Chef

Executive Sous Chef

Requisition :  | Category:
Culinary |

Job Location:

US-CA-San Francisco | Property:
San Francisco (Growth) - Highgate Hotels | Compensation: USD $80,000.00-Yr. minimum to $90,000.00-Yr. | Compensation Type:
Yearly

San Francisco, CA

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 recapitalisation 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 out performance and maximise asset value.

The Executive 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. They are expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labour costs while maximising guest satisfaction.

• 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 his/her 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 (but not limited to) 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 in accordance with Highgate Hotel standards.
• Understand, implement and monitor corporate promotions in outlets, including buffet and three‑meal concept standards.
• Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
• Know and enforce all local health department sanitation laws.
• Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
• 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.
• Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labelling, dating, and placing items in proper containers of kitchen and service.
• Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
• Understand daily forecasts and customer counts.
• Coordinate all par stock levels, observe production flow and make adjustments to adhere to control procedures for cost and quality.
• 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…