Area Executive Chef

Sage Hospitality in San Francisco is searching for an Area Executive Chef to provide culinary oversight to Dirty Habit and PLS on Post! Work Where You Belong!

As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.

We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We’re not afraid to forge our own path. After all, it’s what industry leaders do. That’s why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do—it’s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!

Our Area Executive Chef is responsible for overseeing the culinary operations across two locations within San Francisco. This operational leadership role involves ensuring the consistent delivery of high-quality food and exceptional culinary experiences while maintaining operational efficiency at both Dirty Habit and PLS on Post. The hands-on leadership position will manage two teams of kitchen staff, and develop and enforce standards of food safety, quality, and presentation, ensuring that all culinary operations align with organizational goals and guest expectations.

• Position is responsible for the day-to-day operations of the kitchen(s) and related areas including, but not limited to, quality assurance, inventory, purchasing, scheduling, payroll and team management.
• Recommends menu and procedural changes to the Area Director of Culinary Operations.
• Recommends the budget and manages food and labor costs within approved budget constraints.
• Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
• Manage associates in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
• Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Develop, recommend, implement and manage the restaurant’s budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
• Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
• All other duties as assigned, requested or deemed necessary by management.
• Must have experience in banquet and catering operations, ensuring seamless event coordination, execution, and delivery of high-quality service.
• Must be a strong collaborator, working effectively with other departments, leadership, and team members to achieve operational goals and maintain a positive work environment.
• Must have strong brand development experience, including the ability to develop and execute strategies to strengthen the brand's identity and position in the market.

Education/Formal Training

• More than two years of post-high school education.

Experience

• Experience required by position is five or more years of employment in a related position with this company or other organization(s).

Knowledge/Skills

• 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.

Employer will consider all qualified applicants in a manner that adheres to the regulations and requirements of the local ordinance.

The application period will be open for approximately 30 days or until a suitable candidate is identified. We encourage qualified individuals to submit their applications within this timeframe.

EOE

Medical, Dental, Vision, Matching 401k, Hotel & Restaurant Discounts and more!