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Coffee Roasters. <a href="https://www.hotelnia.com/eat-drink" target="_blank">Click here to see the menu! </a><br><br>What you will be d

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Sage Hospitality Resources Sous Chef in Menlo Park, California

15068BR

Req #:

15068BR

Why Us:

We are looking for a Sous Chef to be a leader in our kitchen under the direction and mentorship of our Executive Chef. 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, In-Room Dining, Pool, and Verve Coffee Roasters.

Click here to see the menu!

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

  • Manage and train kitchen staff; establish working schedule and assess staff’s performance

  • 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 a Sous 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 preferred

  • 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!

Job Title:

Sous Chef

Location Name:

Hotel Nia

City:

Menlo Park

EEO Statement:

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.

Posting Overview:

Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.

Requirements:

Competencies

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.

Composure

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.

Interpersonal Savvy

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.

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.

Requires moderate hearing to communicate with employees and to hear machinery for safety reasons. Requires excellent vision for safety reasons. Requires moderate speech communications to communicate with other employees. Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

Abilities

Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day. 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 comprehension and literacy to read use records and all special requests.

Education/Formal Training

High school education or equivalent.

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Material/Equipment Used

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.

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.

Position Type:

Full Time - Regular

State:

CA

Address 1:

200 Independence Dr

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