Sage Hospitality Resources Banquet Chef in Menlo Park, California
Sage Hospitality is set to hire a Chef de Cuisine to lead the opening of the Hotel Nia Menlo Park. You will be responsible for leading a team of dynamic individuals and rallying them around a luxury food and beverage experience that leaves a lasting impression with our clients. You will contain an entrepreneurial spirit that makes this Marriott Autograph Collection one-of-a-kind brand come to life, all the while precisely managing the operation keeping the hotel profitable.
Hotel Nia plans to deliver masterfully curated experiences to inspire and create an avenue for brilliance within guests’ personal and professional lives. Featuring 250 guest rooms with a fresh take on the modern hotel, Nia will provide thoughtful tech and high touch experiences to guests and visitors. The restaurant and bar will feature a unique and communal experience with shared coastal Mediterranean plates and inspired cocktails. Comfortable California style surrounds the pool bar and luscious courtyard with 11,000 square feet of flexible meeting space with an additional 9,000 square feet of outdoor event space with sunny views.
Founded in 1984, Sage Hospitality set out to be the best hotel owner and operator in the business. We’re talking figuratively, progressively and aggressively breaking the mold of the hospitality industry. As one of the U.S’s top hospitality management, investment and development companies, Sage is on a fast trajectory of growth and performance. Building upon what we do best—establishing some of the best hotels and restaurants in the world. We are headquartered in Denver, Colorado, surrounded by high-performing investments from coast to coast. With the advantage of hands-on experience, we’re also changing the way luxury in the hotel world looks. Developing modern, independent hotels with unique style, artistry and branding—creating places that people go to, not through.
We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
Plan and manage the banquet kitchen staff in the procurement, production, preparation and presentation of all food for the banquet department in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Dealing with Ambiguity
Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.
Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.
Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.
Building Effective Teams
Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team.
Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.
Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Requires supervision/management skills. Requires oral and written communication skills.
Must have moderate hearing -to hear equipment timers and communicate with other staff.
Must have excellent vision to see that product is prepared appropriately.
Must have moderate speech communication skills to be able to communicate with staff. Must have moderate comprehension and literacy to read and understand all BEO's.
Lifting/Pushing/Pulling/Carrying: All these functions are essential because of the heavy production associated with Banquets. Items include food, small equipment, 75% of the time. Bending does become necessary when using the lower oven for cooking, 5-10 times a day. Full range of mobility and the ability to travel 30-50 feet on a regular basis, throughout the day. Standing usually during preparation or plate -up to one hour at a time, usually 3-5 times a day. No climbing required. No driving required.
One or two years of post-high school education
Experience required by position is from two to three full years of full employment in a related position with this company or other organization(s).
Chemicals/Agents: All purpose cleaning detergents, twice daily. Ovens, mixers, knives, chain saw, slicer, buffalo chopper used throughout the day.
Inside 95% of full shift
Full Time - Regular