Executive Chef

Job Summary

Hyatt Centric Fisherman's Wharf is looking for an aspiring Executive Chef to put our beautiful Brick & Beam restaurant on the highly competitive Fisherman's Wharf food scene. If you are creative, ambitious & hardworking, this is the perfect playground for you! The Executive Chef is responsible for the efficient operation of food production areas. He/She is responsible for supervising and assisting in the preparation of all food items based on standardized recipes while maintaining the highest standards. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and food storage areas while minimizing waste and maximizing cost/production ratio. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities. The starting salary for the position is $100,000 annually.

Responsibilities

• At least 5 years of progressive experience in a hotel or a related field a 2-year college degree and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
• Must be proficient in Windows Operating Systems Company approved spreadsheets and word processing.
• Supervisory experience required.
• Ability to work a flexible schedule, including nights, weekends and holidays.
• Must be able to convey information and ideas clearly.
• Must be able to stay creative in creating menus for the restaurant and banquets.
• Must work well in stressful high pressure situations.
• Must be effective in handling problems in the workplace including anticipating, preventing, identifying and solving problems as necessary.
• Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests.
• Must be able to understand financial information & analyze food cost.
• Must maintain composure and objectivity while under pressure.

Responsibilities

• Approach all encounters with guests and employees in a friendly service oriented manner.
• Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).
• Be punctual & report to work according to schedule.
• Schedule kitchen staff by seniority and business needs on weekly basis.
• Process bi-weekly payroll for kitchen staff on a timely manner.
• Update menu seasonally. Train kitchen staff to execute the menu consistently. Maintain the highest food quality and food presentation.
• Work closely with Sales & Catering team on banquets menus & full execution of events orders.
• Manage & maintain employee cafeteria to the highest standards. Plan employee cafeteria menus and ensure high food quality for employee cafeteria.
• Perform spot checks for menu accuracy and taste.
• Minimize spoilage waste and over production.
• Responsible for ordering for both restaurant and banquets. Maintain all kitchen inventories. 
• Expedite peak meal periods by maintaining a 'hands on' approach.
• Works within monthly set food cost budget adjust food requisitions and controls waste.
• Review food sales for accuracy daily.
• Perform any other duties as requested by the General Manager.