Sous Chef

Highgate Hotels • San Francisco, CA

11d • Onsite

About The Position

The Sous Chef oversees daily kitchen operations and food production, ensuring meals meet quality, consistency, appearance, taste, and food-cost standards. The role trains staff, upholds corporate quality and sanitation requirements, and helps establish and enforce food specifications, portion control, and recipes. The Sous Chef controls food and labor costs while maximizing guest satisfaction.

The position is at the Hyatt Regency San Francisco Downtown SOMA, a 686-room hotel in San Francisco’s South of Market district. The Sous Chef works with food and beverage leadership to manage kitchen operations, menus, food production, staff performance, reporting, inventory, and compliance with hotel procedures and local health regulations. The job may require long hours and physical exertion, including lifting, carrying, pushing, or pulling objects weighing up to 50 pounds occasionally and up to 20 pounds frequently or constantly.

Highgate offers a comprehensive benefits package to full-time associates, subject to applicable eligibility terms and location-specific policies. The posting states that benefits do not apply to part-time positions and that benefits for associates covered by a collective bargaining agreement may differ.

Requirements

• At least 4 years of related progressive experience, or graduation from a culinary program with at least 2 years of progressive experience in a hotel or related field.
• Knowledge of food and beverage preparation techniques, health department rules and regulations, and liquor laws and regulations.
• Ability to communicate effectively verbally and in writing with employees and guests at all levels.
• Ability to listen to, understand, and clarify concerns raised by employees and guests.
• Ability to multitask and prioritize departmental functions to meet deadlines.
• Ability to understand and evaluate complex information and data from various sources.
• Ability to maintain confidentiality of information.
• Ability to maintain a warm, friendly, attentive, courteous, and service-oriented demeanor.
• Ability to work long hours when required.
• Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to move objects.

Responsibilities

• Work with other food and beverage managers and keep them informed of food and beverage issues.
• Keep the immediate supervisor informed of problems or matters requiring attention.
• Coordinate and monitor loss prevention in kitchen areas.
• Prepare and submit required reports on time, including wage progress, payroll, revenue, employee schedules, and quarterly action plans.
• Monitor food quality and presentation.
• Oversee daily kitchen and food-production operations, including hot food from the main kitchen and bakery and cold food from the pantry.
• Inform cooks of daily forecasts and customer counts so they can prepare and serve food on time.
• Respond to guest complaints promptly.
• Ensure compliance with standard operating procedures in all outlets and with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand, implement, and monitor corporate outlet promotions, including buffet and three-meal concept standards.
• Know and enforce local health department sanitation laws.
• Compute daily food cost.
• Work with the Director of Food and Beverage to create and implement menus.
• Assess food portion size, visual appeal, taste, and temperature.
• Check stations at the end of each shift for proper food storage and sanitation.
• Check food purchases for proper ordering, quality, and price structure.
• Oversee daily food preparation, outlet sanitation, receipt of daily inventories, log-on reports, and food-cost reports.
• Prepare daily food production sheets.
• Cut meat, poultry, and seafood according to daily business needs.
• Attend required hotel meetings and training and participate in manager-on-duty coverage as required.
• Maintain regular attendance and high standards of personal appearance and grooming, including wearing a nametag.
• Follow hotel standards and regulations to support safe and efficient operations.
• Promote productivity, identify problem areas, and help implement solutions.
• Handle problems by anticipating, preventing, identifying, and resolving them as needed.
• Perform other duties as requested by management.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Short-term and long-term disability insurance
• 401(k) retirement plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave in accordance with applicable law
• Employee assistance program
• Educational opportunities and tuition reimbursement
• Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed