TableOne - Executive Chef

TableOne Overview

TableOne is where the brightest minds of the culinary world are setting the table for truly memorable hospitality experiences. We bring together renowned chefs, rising stars, breakthrough mixologists, designers, innovators, and operators to create distinctive new concepts for the world's leading hotels.

Location

Bar Sprezzattura San Francisco, CA

Overview

The Executive Chef is responsible for providing culinary direction and leadership for the Kitchen. In collaboration with the Director of Culinary to drive the strategic direction and development of the kitchen. They are responsible for leading the entire team in achieving exceptional quality of food, while actively managing the financial goals of the kitchen operation, monitoring the performance, maintaining the kitchen service standards, and ensuring exceptional dining experiences.

Responsibilities

• Provide leadership to create a culture and work environment based upon respect
• Providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment
• Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in food delivery, sales, costs, employee retention and guest satisfaction
• Create dynamic menus for all outlets that evolves and changes on a regular basis
• Develop recipes and input into the recipe database
• Participate in the development of the annual budget, marketing plans and objectives and manages within those approved plans
• Monitor and analyze each kitchen cost centers financial performance and contribution to the restaurant's profitability
• Develop, implement, and monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Implement and maintain F&B marketing and other marketing activities and restaurant programming initiatives
• Coordinate operations with other restaurant departments to ensure efficient service
• Understand all policies, procedures, standards, specifications, guidelines, and training programs for TableOne Hospitality
• Fill in where needed to ensure guest service standards and efficient operations
• Continually strive to develop the staff in all areas of managerial and professional development
• Ensure that policies on employee performance appraisals are followed and completed on a timely basis
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the employees and guests
• Investigate and resolve guests' complaints regarding food quality, service, or accommodation
• Perform other duties as requested by management
• Ability to work independently and with all levels of leadership in a fast-paced environment
• Team player with enthusiastic outlook and creative mind
• Strong organizational skills and attention to detail

Qualifications