Founded in 1988, Highgate Hotels is a privately-held hotel management company with national and international investments with headquarters in Dallas, TX. ; New York, NY; Vancouver, Canada and London, England.  The company's is one of the industry's leaders in the management and marketing of a high-quality, dynamic portfolio which includes illustrious hotel brands throughout the United States, Canada and Europe such as Hilton, Westin, Hyatt, Sheraton, Doubletree, Embassy Suites, Hilton Garden Inn, Hampton Inn, Radisson, and Marriott. In addition, Highgate Hotels owns and/or manages a number of distinguished independent hotels including the notable Park Central in New York and the renowned Parc 55 in San Francisco. The company's current portfolio includes over 40 hotels globally, totaling more than 19,000 rooms, each designed to offer unique experiences for astute travelers.
   
Highgate Hotels is a fully integrated hotel company made up of over 10,000 associates worldwide with a corporate staff of over 75 associates in the areas of Operations, Human Resources, Sales, Marketing, Revenue Management, Design & Construction, Acquisitions & Development, Finance, Accounting, Tax, and Legal.

Job Description

SUMMARY: Providing restaurant guests excellent food
quality, consistency, reasonable prices, in an
attractive environment, and with professional service.
Responsibilities include managing the culinary functions
to meet the food quality goals, meeting the company's
financial goals, facilities maintenance, and personnel
development objectives.

Job Requirements

ESSENTIAL DUTIES AND RESPONSIBILITIES include the
following. Other duties may be assigned.

FOOD QUALITY

The Chef will provide "excellent quality" and
"presentation" of all food to the guests. The
Demonstration, preparation and execution of each menu
item and the item specifications and presentation will
be agreed upon.

In maintaining the standard of "excellent quality", the
Chef is responsible for ongoing training and
communicating these standards to the staff.

SERVICE

Proper guest service requires that the food is produced
on a timely basis and that the servers are well educated
regarding the menu.

It is the Chef's responsibility to participate in
service education through:

a. Daily line-ups;
b. Quarterly menu meetings; and
c. New server training programs

It is also the Chef's responsibility to train the
kitchen staff to produce meals promptly.
The goal is to execute all tickets in twenty minutes or
less.

FINANCIAL OBJECTIVES

It is the Chef's responsibility to meet the financial
targets while achieving the food quality and service
objectives. If there are structural reasons that the
financial goals cannot be met without sacrificing food
quality of service, it is the Chef's responsibility to
identify the problems and bring them promptly to the
attention of the General Manager.

FACILITY MAINTENANCE

Maintain a high level of cleanliness in the kitchen
facilities.

It is the Chef's responsibilities to supervise the daily
cleaning of the pantry, cooking line, prep kitchen, dish
area, stairs, walk-in and downstairs prep area. The Chef
should make the appropriate assignments within his
staff.

SUPERVISORY RESPONSIBILITIES:

Assists the General Manager in supervising all kitchen
employees. Is responsible for the overall direction,
coordination, and evaluation of this unit.

Carries out supervisory responsibilities in accordance
with the organization's policies and applicable laws.
Responsibilities include interviewing, hiring, and
training employees; planning, assigning, and directing
work; appraising performance; rewarding and disciplining
employees; addressing complaints and resolving problems.

QUALIFICATION REQUIREMENTS:
To perform this job successfully, an individual must be
able to perform each essential duty satisfactorily. The
requirements listed below are representative of the
knowledge, skill, and/or ability required. Reasonable
accommodations may be made to enable individuals with
disabilities to perform the essential functions.

LANGUAGE SKILLS:
Ability to read and interpret documents such as safety
rules, operating and maintenance instructions, and
procedure manuals. Ability to write routine reports,
purchase orders, menus and correspondence. Ability to
communicate to groups of customers or employees of the
organization.

MATHEMATICAL SKILLS:
Ability to add, subtract, multiply, and divide in all
units of measure, using whole numbers, common fractions,
and decimals. Ability to compute rate, ratio, and
percent.

REASONING ABILITY:
Ability to solve practical problems and deal with a
variety of concrete variables in situations where only
limited standardization exists. Ability to interpret a
variety of instructions furnished in written, oral,
diagram, or schedule form.

WORK ENVIRONMENT:

The work environment characteristics described here are
representative of those an employee encounters while
performing the essential functions of this job.
Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential
functions.

While performing the duties of this job, the employee is
regularly exposed to heat from the stoves and burners.
Daily activities involve the use of knives, slicers,
mixers, etc. The kitchen floor may be slippery and wet.
Hot liquids in large containers are moved and must be
carefully transported.

The noise level in the work environment is usually loud.

(Please note: management reserves the right to change,
modify, and/or alter any of the duties listed above to
meet business demands).

EDUCATION and/or EXPERIENCE:
A degree in Culinary Arts is preferred but not required
and/or one to two years experience Expertise in food
product, presentation, quality and preparation along
with menu concept and design. Experience of 5 years as a
Sous Chef with proven ability in the managing of a full
kitchen line is also a plus for this job.