Executive Chef, Valley Goat

Starwood Hotels•San Jose, CA

28d•Onsite

About The Position

We are currently looking for a seasoned Executive Chef who thrives within a mission-driven environment, creates change through culinary innovation, and is a proven and effective leader, with the talent and desire to imagine unique, locally-sourced, unforgettable dishes. If you’re already thinking of new menus, we’d love to hear from you.

Requirements

Extensive knowledge of sanitation and regulations for workplace safety.
Extensive knowledge of food handling techniques, preparation, and cooking procedures.
Extensive knowledge Fish & Meat handling, cleaning, and portioning.
Extensive knowledge of sauce and stock making (ie: Hollandaise, broths…)
Advanced sustainability & waste diversion knowledge.
Technical knowledge of Excel, Word, Outlook & other necessary platforms.
Ability to work quickly and efficiently in a high-paced, stressful environment.
Ability to oversee food quality and consistency on all prepped items.
Ability to work well as part of a team.
Ability to maintain personal hygiene.
2 year's experience as a Chef De Cuisine

Nice To Haves

High school or vocational school coursework in kitchen basics such as food safety, preferred.
Culinary school degree preferred.

Responsibilities

Uphold and maintain the culinary standards and service quality set by Chef Stephanie Izard.
Collaborate daily with Chef Stephanie Izard and hotel management to ensure seamless restaurant operations.
Develop and maintain strong relationships with vendors and farmers to source and secure the highest quality ingredients, following Chef Stephanie’s curated standards.
Ensure all dishes and are prepared and presented in exactly as provided by Chef Stephanie Izard's.
Monitor kitchen performance, ensuring consistency in food preparation, presentation, and safety practices.
Oversee inventory management and procurement, ensuring the kitchen operates efficiently while using the best available products.
Communicate a clear vision to culinary team and provide training to fully execute to specification.
Conduct recipe and menu food costing to ensure financial efficiency while maintaining the highest quality standards.
Continue education of service staff on all menus, including highlights/talking points, allergens, possible modifications, notable product sources, etc.
Communicate with restaurant guests and clients in a friendly and professional manner.
Oversee the ordering and inventory of food, equipment and supplies relevant to daily operations.
Guide, train and develop team members in an inclusive and respectful environment.
Lead daily rallies with both front & back of the house.
Write team member schedules based on business levels, type of guest (transient vs group), and business needs.
Able to understand and write feedback analysis on financial reports at the end of the month, specific to food and labor cost.
Properly train and lead the team on waste diversion practices.
Meet sustainability standards and goals for the venue, i.e. sourcing of ingredients, waste diversion, zero waste dishes.
Help plan and execute one pay-it-forward event per year.
Performs other related duties as assigned.