Sage Hospitality Jobs

Job Information

Sage Hospitality Resources Executive Chef in Charlotte, North Carolina

Why us?

Sage Hotel Management is currently seeking a Executive Chef at the new UNC Charlotte Marriott Hotel & Conference Center located on the University of North Carolina at Charlotte Campus. As a member of the leadership team, you will have the opportunity for personal growth, you will have the opportunity to impact the growth and development of your team, you will have the opportunity to engage in our community, and you will enjoy the opportunity to enrich lives one experience at a time.

At Sage Hotel Management, we passionately strive to be the best and create excellence in everything we do. We are known amongst our staff, our owners, our guests, and our communities as leaders in our field who are authentic, humble, innovative, and flexible operators driven to anticipate needs and exceed expectations.

Sage’s vision is to be recognized by our customers as the best in our business through ensuring a culture that “makes the ordinary extraordinary!” The ideal candidate should champion this culture in every touchpoint of our business from our associates, guests, owners, and communities. The service and courtesy you extend and promote daily will ensure a healthy and productive culture of serving others with excellence. Join us today!

Job Overview

Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Responsibilities

  • Day to Day Responsibilities:

  • Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas.

  • Restaurant (all meal periods)

  • Associated Delivery/Pick-up

  • In Room Dining

  • Amenity program

  • Any club/lounge food services

  • Private Dining (restaurant)

  • Banquet/Catering Events

  • Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.

  • Monitor guest feedback and performance data to optimize guest engagement and retention.

  • Culinary:

  • Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

  • Drives menu changes and operational/procedural improvements

  • Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenues and ensure competitive position in the market.

  • Financial Acumen

  • Manages food and labor costs within approved budget constraints.

  • Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.

  • Contributes to monthly forecasting and reporting

  • Training and Mentorship

  • Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.

  • Build and maintain an organizational culture that maximizes employee engagement and attracts top talent.

  • Ensure the environment of the department emphasizes motivation, empowerment, team work, continuous improvement and a passion for providing exceptional service and experiences.

  • Encourage and build mutual trust, respect and cooperation among team members and all associate interactions in the building.

  • Health & Safety

  • Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.

  • Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

  • Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

OTHER RESPONSIBILITIES

  • All other duties as assigned, requested or deemed necessary by management.

Qualifications

SUPERVISORY DUTIES

5-50 associates

BEHAVIORAL FOCUS

At Sage, we pride ourselves on the behaviors that build our culture and help associates perform in their positions. We value integrity, performance, team spirit, growth, delivering extraordinary guest experiences, and engaging in our communities. We have also outlined specific competencies that contribute to success at Sage. Please review our competency models to understand the behaviors expected of different levels in the organization (you may find these models in our learning management system).

POSITION QUALIFICATIONS

Education/Formal Training

Two or more years of post high school education

Experience

Experience required by position is five to ten years of employment in a related position with this company or other organization(s).

Knowledge/Skills

  • Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

  • Requires oral and written communication skills.

  • Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons.

  • Must have excellent vision, for safety reasons.

  • Must have moderate speech communications skills to communicate with other employees.

  • Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes).

  • Carrying, (ranging from clipboard to food products to small equipment).

  • Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting.

  • Full mobility is required in order to usually inspect and monitor the kitchen environment.

  • Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.

Environment

Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

ID: 2021-8097

Position Type: Regular Full-Time

Property : UNC Charlotte Marriott

Outlet: Hotel

Category: Culinary

Address : 9041 Robert D. Snyder Rd

City : Charlotte

State : North Carolina

EOE Protected Veterans/Disability

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