Executive Chef Hersha Hospitality Management, LP

• 2.9 Marina, CA Job Details $120,000
• $130,000 a year 15 hours ago Benefits Wellness program Commuter assistance Health insurance Dental insurance Paid time off Employee assistance program Vision insurance 401(k) matching Employee discount Life insurance Qualifications Food and beverage product quality management Food quality maintenance Menu design Kitchen health and safety standards Recipe adherence Chemical handling safety procedures Staff supervision Assisting with meal planning Received goods storage Food service purchasing Corrective actions in cleaning and sanitation Specialty dish recipe development Team leadership Coaching Staff scheduling Labor cost analysis Routine inspections Team development Hiring Recruitment and selection Culinary Arts Culinary Arts Certificate Kitchen cost control Product development Inventory tracking for food cost management Production planning Plating Kitchen staff training Food & beverage production Environmental protocols

Full Job Description Compensation:

$120,000 to $130,000 per year Salt Wood Kitchen and Oysterette, located at The Sanctuary Beach Resort, is seeking a passionate and driven Executive Chef to lead our restaurant operation and influence property-wide food and beverage growth.. This role offers a unique opportunity to shape a high-potential culinary program, develop seasonal menus, and build strong relationships in a coastal setting. The ideal candidate brings experience from independent restaurants, a hands-on leadership style, and a strategic mindset for team development and guest satisfaction in a hotel environment. Your Growth Path Director of Food & Beverage

• Regional Director of Food & Beverage Your Focus Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.

Establish priorities and assign production and preparation tasks to staff to execute. Review daily menu specials, banquet event orders and inventory food items for daily use. Requisition day's supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel. Ensure quality of products received. Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up. Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, platingguides and photography are posted and current. Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.

Develop new menu items,test and write recipes. Observe guest reactions and confer with service staff to ensure guest satisfaction. Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies. Assist catering department with developing special menus for functions; meet with clients as requested. Review sales and food cost daily and ensure that excess items are utilized efficiently. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Follow sustainability guidelines and practices related to HHM's EarthView program. Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards. Perform other duties as requested by management. Your Background and Skills Degree or certificate in Culinary Arts and/or one to two years' experience as an Executive Chef. Expertise in food product, presentation, quality and preparation along with menu concept and design. HHM Benefits and Perks Medical, Dental and Vision Health Insurance Paid Time Off 401k Company Match Free Basic Life Insurance Travel Discounts Commuter Transit and Commuter Parking Benefits Quarterly Bonuses and Incentives Employee Assistance and Wellness Program Educational/Professional Development Work Environment and Context Work schedule varies and will include working on holidays and weekends. Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching. What We Believe People Are Our Capability

• Hearts That Serve
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