Dirty Habit Executive Chef

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POST DATE 9/15/2016
END DATE 10/15/2016

HOTEL ZELOS San Francisco, CA

Company
HOTEL ZELOS
Job Classification
Full Time
Company Ref #
hc.27EFEC56263551A1
AJE Ref #
576185558
Location
San Francisco, CA
Experience
Mid-Career (2 - 15 years)
Job Type
Regular
Education
Associates Degree

JOB DESCRIPTION

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DIRTY HABIT EXECUTIVE CHEF Perched five floors above the streets of San Francisco's bustling SOMA district, Dirty Habit is an intimate hideaway within the Hotel Zelos for those seeking an inventive and sociable drinking and dining experience. With a spacious heated outdoor patio and a cocktail focused menu that alludes to finding your very own dirty habit, there's sure to be something for everyone to savor. Just off of Market Street and high end shopping at Union Square, Dirty Habit's alluring ambiance is as distinctive as one would expect to find at the Hotel Zelos. This bar-centric concept plays host to shareable, seasonal cuisine and a creative craft cocktail menu with an emphasis on rare brown spirits. Whether in our dramatic film-noir-inspired dining room or fully heated outdoor patio, we invite you to join us and revel in your new dirty habit. SUMMARY OF JOB Direct, plan, and manage overall culinary operations to include Dirty Habit, Banquets, and Room Service at Hotel Zelos. Essential JOB RESPONSIBILITIES Review and analyze monthly budgetary goals as it relates to revenue and expenses to carry out budgetary goals. Create and administer annual departmental budget. Manage and direct activities of all culinary management. Ensure that all food items produced at Dirty Habit and Hotel Zelos are well prepared with regard to quality, consistency, eye appeal and taste by observing and providing instruction to cooks as needed. Enforce established food specifications, portion control, recipes, and sanitation. Establish specific goals and standards of performance management principles and practices to fully maximize productivity of Chefs. Coach, counsel, and discipline Chefs. Reward, recognize, and motivate Chefs. Direct and participate in preparing food items, to include butchering meats and filleting fish. Inspect supplies, equipment, and work areas to ensure conformance to established standards. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Approve weekly schedules created by Chefs. Create and deliver performance reviews for Chefs according to company schedule. Execute monthly inventory of food items. Plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers. Research new developments in the field to incorporate into menus. Direct and manage culinary chef events to represent the hotel. Attend and participate in weekly kitchen financial meeting with culinary managers and property GM. Lead quarterly staff meeting for culinary staff. Attend and participate in quarterly Leadership Meeting with all managers. REQUIRED JOB SKILLS Expansive food knowledge Excellent communications skills: verbal and nonverbal Excellent organization skills Excellent people skills. Excellent attention to detail Excellent creative skills Ability to manage, direct, schedule, supervise, and discipline employees Ability to prioritize Ability to research new techniques and trends in the industry Ability to work in a fast-paced environment and work under pressure Ability to follow written and verbal instructions Ability to work independently, autonomously and without supervision. Ability to multi-task and delegate Ability to maintain positive attitude and diffuse potentially high stress or volatile situations with employees and/or guests. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals PREFERRED JOB SKILLS/VOCATIONAL EXPERIENCE Work experience in a hotel environment TECHNICAL/FUNCTIONAL CAPACITIES OF THIS POSITION Basic computer skills, including Microsoft Word and Outlook Basic knowledge of MS Excel Excellent knife skills EDUCATION/VOCATIONAL EXPERIENCE The education, specialized training, required licenses or certifications and/or years of directly related experience required to enter this job: Culinary degree and 6-7 years of related experience or equivalent combination of education and experience. Experience in a fine-dining environment Current food handlers card. NOTE: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job.