true
/seeker/email?jobAdId=423A15D392216523
window.open('/seeker/apply/quickApply?jobAdId=423A15D392216523');logEvent('job details','apply-1');
423A15D392216523
Sous Chef
Property Name
Hilton San Francisco Airport Bayfront
Job Title
Sous Chef
City
Burlingame
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
Yes
Bonus Pay
No
Accommodation
No
Industry
Hotel/Resort
Position Categories
Chef - Sous Chef

Stanford's Corporate Culture


Stanford Hotels Corporation is a mid-size, owner-operated company that specializes in the development and management of high quality, full service hotels using a variety of franchise brands. The corporate office is located in San Francisco; however, Stanford Hotels has 13 properties throughout the U.S. comprising three top global brands including Marriott, Starwood and Hilton.

Our goal is to be the "Best of the Brand." Since 1985, Stanford Hotels Corporation believes that high-quality properties, exceptional customer satisfaction, and engaged employees set Stanford Hotels apart from the rest.

Job Description


  • Supervise the kitchen team to include efficient staffing, employee development, performance management, conflict resolution and policy enforcement.
  • Train, coach, mentor, direct and evaluate staff in the care of handling, storage and transport of all fresh food products and other tasks.
  • Investigate associates' grievances and reports findings to the Executive Chef. Administer corrective discipline when necessary.
  • Conduct regular departmental meetings and communicate to kitchen associates the production work to be done and other pertinent information.
  • Developed strategies for increasing sales and profitability within the management scope.
  • Ensure quality and hotel standards are adhered to.
  • Menu development and ensured adherence to recipes and product specification. Create and implement cafeteria and lounge menus on a rotational schedule.
  • Complete daily food orders based upon banquet events and projected levels of business.
  • Participate in the setting of departmental goals in conjunction the Executive Chef's established goals.
  • Oversee restaurant, room service, banquet, lounge and cafeteria food production. Coordinate and assist in food production and plated banquet events to ensure the highest standards of food quality.
  • Ensures the highest hygiene standards are established and maintained throughout the kitchen.
  • Ensure that the highest hygiene standards are established and maintained throughout the kitchen.
  • Meet and make recommendations to the Executive Chef on food cost and quality.
  • Participate in the hiring and recruiting of kitchen associates.
  • Process time sheets through the hotel's time and attendance system.
  • Needs to be able to exercise good judgement to help ensure the success of the kitchen and its team.
  • Other tasks as assigned.

Job Requirements