Executive Sous Chef
Starwood Hotels and Resorts Worldwide Inc - San Francisco, CA

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Company

Starwood Hotels & Resorts Worldwide, Inc., one of the leading hotel and leisure companies in the world with more than 1000 properties in over 100 countries, is a fully integrated owner, operator and franchisor of hotels and resorts with the following internationally renowned brands: St. Regis®, The Luxury Collection®, Sheraton®, Westin®, Four Points® by Sheraton, W®, Le Méridien®, Aloft®and ElementSM. Starwood Vacation Ownership, Inc., a subsidiary of Starwood Hotels & Resorts Worldwide, Inc., is one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit www.starwoodhotels.com or www.starwoodvacationownership.com

Location

The Palace Hotel, located in the heart of San Francisco, is the oldest and most beautiful historic luxury hotel in San Francisco built in 1875. Our outstanding staff is energized with the desire to provide an exceptional, friendly and upscale hotel experience. We offer over 552 luxuriously appointed guest rooms and suites. Three exceptional restaurants within the hotel including the world famous Garden Court and our Pied Piper bar are popular among locals. In addition, the Palace Hotel is known to be the perfect location for weddings as well as corporate events as we offer 55,000 square feet of banquet space. The Palace Hotel is within minutes from San Francisco’s best shopping and entertainment. We look forward hearing from you.

Department

Kitchen / Culinary

Job Description

Support and assist the Executive Chef by overseeing the day-to-day culinary operations, including training, supervising staff and monitoring food quality.

ESSENTIAL FUNCTIONS

Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products.

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. Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation.

Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.

Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.

Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.

Observe production flow and makes adjustments in order to adhere to control procedures for cost and quality.

Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.

Other:
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

Perform other duties as necessary and assigned, i.e. special orders, buffet presentation, V.I.P. parties, writing specialty menus for promotions, etc.

Ensure menus for specials and/or brunch are completed weekly.

Supervise daily cleaning and inventory of walk-in, storage and refrigerators.

Communicate and assist the Executive Chef in creating innovative products.

Requirements

QUALIFICATION STANDARDS
Education
High school or equivalent education required. Culinary or Apprenticeship Program preferred.

Experience
Minimum of two years experience as a Sous Chef in a similar size operation.

Licenses or Certificates
Ability to obtain and/or maintain any government required licenses, certificates or permits.

Grooming
All employees must maintain a neat, clean and well-groomed appearance per Starwood standards.

Executive Sous Chef
Company

Starwood Hotels & Resorts Worldwide, Inc., one of the leading hotel and leisure companies in the world with more than 1000 properties in over 100 countries, is a fully integrated owner, operator and franchisor of hotels and resorts with the following internationally renowned brands: St. Regis®, The Luxury Collection®, Sheraton®, Westin®, Four Points® by Sheraton, W®, Le Méridien®, Aloft®and ElementSM. Starwood Vacation Ownership, Inc., a subsidiary of Starwood Hotels & Resorts Worldwide, Inc., is one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit www.starwoodhotels.com or www.starwoodvacationownership.com

Location

The Palace Hotel, located in the heart of San Francisco, is the oldest and most beautiful historic luxury hotel in San Francisco built in 1875. Our outstanding staff is energized with the desire to provide an exceptional, friendly and upscale hotel experience. We offer over 552 luxuriously appointed guest rooms and suites. Three exceptional restaurants within the hotel including the world famous Garden Court and our Pied Piper bar are popular among locals. In addition, the Palace Hotel is known to be the perfect location for weddings as well as corporate events as we offer 55,000 square feet of banquet space. The Palace Hotel is within minutes from San Francisco’s best shopping and entertainment. We look forward hearing from you.

Department

Kitchen / Culinary

Job Description

Support and assist the Executive Chef by overseeing the day-to-day culinary operations, including training, supervising staff and monitoring food quality.

ESSENTIAL FUNCTIONS

Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products.

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. Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation.

Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.

Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.

Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.

Observe production flow and makes adjustments in order to adhere to control procedures for cost and quality.

Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.

Other:
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

Perform other duties as necessary and assigned, i.e. special orders, buffet presentation, V.I.P. parties, writing specialty menus for promotions, etc.

Ensure menus for specials and/or brunch are completed weekly.

Supervise daily cleaning and inventory of walk-in, storage and refrigerators.

Communicate and assist the Executive Chef in creating innovative products.

Requirements

QUALIFICATION STANDARDS
Education
High school or equivalent education required. Culinary or Apprenticeship Program preferred.

Experience
Minimum of two years experience as a Sous Chef in a similar size operation.

Licenses or Certificates
Ability to obtain and/or maintain any government required licenses, certificates or permits.

Grooming
All employees must maintain a neat, clean and well-groomed appearance per Starwood standards.

Starwood Hotels - 20 months ago - save job
About this company
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Starwood Hotels & Resorts Worldwide knows how to shine a light on hospitality. One of the world's largest hotel companies, it has...