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Executive Chef

Company: Wyndham Santa Monica at the Pier
Location: Santa Monica
Posted on: July 30, 2022

Job Description:

Why us?

Sage Restaurants Concepts is seeking a Executive Chef to lead the launch of our newest restaurant concept coming to Santa Monica pier side Fall 2022.

Nearby iconic attractions and steps from the beach, the location doesn't get much better! We are directly positioned across from the Pacific Park Ferris wheel on Santa Monica Pier, our Santa Monica Beach hotel is an inviting destination for your Southern California getaways. Our hotel was designed with your comfort and well-being in mind. Guests feel at home in beautifully decorated rooms and suites with ocean views and modern amenities and the state-of-the-art fitness center and business center, both open 24/7. The outdoor heated pool is an ideal spot to relax, grab a cocktail, and soak up the SoCal sunshine!

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


-Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas.
-Recommends menu and procedural changes.
-Recommends the budget and manages food and labor costs within approved budget constraints.
-Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
-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.
-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.
-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.
-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.
-Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

Keywords: Wyndham Santa Monica at the Pier, Santa Monica , Executive Chef, Hospitality & Tourism , Santa Monica, California

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