Req # 6203BR
Job Title Executive Chef
Position Type Full Time - Regular
Location Name Hotel Nia
City Menlo Park
Why Us Sage Hospitality is set to hire an Executive Chef to lead the opening of the Hotel Nia Menlo Park. You will be responsible for all aspects of the culinary operations, most importantly leading a team of dynamic individuals and rallying them around a unique service culture that leaves a lasting impression with guests and associates alike. You will contain an entrepreneurial spirit that makes this Marriott Autograph Collection one-of-a-kind brand come to life, all the while precisely managing the operation keeping the hotel profitable.
Hotel Nia plans to deliver masterfully curated experiences to inspire and create an avenue for brilliance within guests’ personal and professional lives. Featuring 250 guest rooms with a fresh take on the modern hotel, Nia will provide thoughtful tech and high touch experiences to guests and visitors. The restaurant and bar will feature a unique and communal experience with shared coastal Mediterranean plates and inspired cocktails. Comfortable California style surrounds the pool bar and luscious courtyard with 11,000 square feet of flexible meeting space with an additional 9,000 square feet of outdoor event space with sunny views.
This role will report to the Director Food and Beverage of Hotel Nia. You will oversee the entire culinary operations that includes a 3-meal a day restaurant, coffee bar, wine bar, pool, catering, in-room dining, and near 20,000 sq. ft. of banquet space on the property.
Your success will be measured by your ability to:
•Cook amazing, delicious food
•Achieve both opening revenue and profit budgets
•Hire and develop talent into Sage leaders
The ideal candidate has track record of success as an Executive Chef in a high volume culinary driven environment, strong business and financial acumen, positive attitude, a proven track record of implementing marketing techniques to come up with strategies that drive business, and ideally delivered successful results in a high-volume catering/banquet environment.
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.
Dealing with Ambiguity
Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.
Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.
Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.
Building Effective Teams
Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team.
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
Requires oral and written communication skills.
Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons.
Must have excellent vision, for safety reasons.
Must have moderate speech communications skills to communicate with other employees.
Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.
Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes). Carrying, (ranging from clipboard to food products to small equipment). Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting. Full mobility is required in order to usually inspect and monitor the kitchen environment. Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.
More than two years of post high school education, but less than a degree from a four year college.
Experience required by position is five to ten years of employment in a related position with this company or other organization(s).
Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.
Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.
Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.
We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.