Sage Hospitality Resources Executive Chef in Menlo Park, California
We are looking for an Executive Chef to be a leader in our kitchen for Hotel Nia. The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers satisfaction. This role will oversee the Hotel Nia culinary efforts at Porta Blu Restaurant, Banquets & Catering, In-Room Dining, Pool, and Verve Coffee Roasters.
Click here to see the menus!
What you will be doing:
Produce plates high in design and taste quality
Ensure that the kitchen operates in a timely manner that meets our quality standards
Focus on menu development and overall strategy
Manage and train kitchen staff; establish working schedule and assess staff’s performance
Implement and perform retention initiatives
Resourcefully solve any issues that arise and seize control of any problematic situation
Comply with and enforce sanitation regulations and safety standards
The Must Haves:
Experience as an Executive Chef
Understanding of various cooking methods, ingredients, equipment and procedures
Experience cooking either Californian, Asian, American or Latin American cuisines or any combination preferred
Hotel restaurant experience required
Excellent record of kitchen and staff management
You will be eligible for Medical, Vision and Dental Insurance. We are part of the Kaiser network! Did we mention you also receive a Marriott discount that you can use across the world? In addition, you will also be eligible for a free meal every shift.
We invite you to apply at the BRILLIANT Hotel Nia, Menlo Park’s newest luxury boutique hotel. Hotel Nia is part of the Sage Hospitality management group with a 60 plus hotel portfolio headquartered in Denver, Colorado. We offer an outstanding benefit package, growth opportunities and a rewarding work environment. Come join us as we DO BUSINESS AS UNUSUAL!
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 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.
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 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.
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.
More than two years of post high school education, but less than a degree from a four year college.
Experience required by position is five to ten years of employment in a related position with this company or other organization(s).
Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.
Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.
Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
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.
Area of Interest:
Full Time - Regular
200 Independence Dr