Executive Chef

[{{ $ctrl._job.status.name | translate}}] Executive Chef
Rosewood Sand Hill Menlo Park

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Job description

Job Title: Executive Chef

Education: Culinary School Graduate

Location: Rosewood Sand Hill - Menlo Park, CA 94025 US (Primary)

Career Level: Department Head A

Category: Culinary

Job Type: Full-time

Compensation Currency: USD

Travel: 10 - 20%

Job Description: Job Summary 

The Executive Chef is responsible for all kitchen operations to ensure culinary excellence in preparation and presentation of food products. The Executive Chef is also responsible for managing the daily and seasonal menus, associate management and production planning. The Executive Chef will oversee Madera restaurant and lounge, banquet events, pop-ups, the spa menu, and outlets such as the pool grill, In Room Dining, and Café Sand Hill.

Essential Duties and Responsibilities 

Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

Ensure that standards are maintained at a superior level on a daily basis.

Ensure that the culinary operation runs smoothly and effectively in accordance to the operational criteria of the property.

Ensure that the operation is profitable in accordance with predetermined operational budgets. Ensure that the kitchens are maximized to accommodate the highest yields in revenue without sacrificing the integrity of the restaurants or their associatess.

Ensure that guests receive the utmost in quality of food and service. Test and develop recipes that distinguish the culinary offerings of the property.

Maintain compliance with government regulations pertaining to food storage, preparation and service.

Manage the development of junior personnel in both culinary and business skills.

Manage Safety standards and the implementation of training guides as it relates to the safe operation of kitchen equipment. Observance of all health standards and the installation of health standards as it relates to food production with exemplary scores by health department.

Effective management of labor costs in relation to business needs and trends. Control of all variable line items relating to food production budget.

Research and develop new trends in fine dining, regional cuisine and other worldly cuisine. Develop new menu items, test and write recipes.

Interact with restaurant guests/visit restaurant in each meal period and connect with guests. Address guest concerns/complaints and resolve to complete satisfaction.

Participate in all management, department and EC meetings.

Maintain complete knowledge of and ensure associates' compliance with all departmental/hotel policies and procedures.

Meet with Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.

Promote positive guest relations at all times. Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.

Ensure that associates maintain and strictly abide by state sanitation/health regulations and hotel requirements. Instruct associates in the correct usage and care of all machinery in the kitchen operation, stressing safety.

Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs.

Assist Catering department with developing special menus for functions; meet with clients as requested.

Review sales and food cost daily; resolve any discrepancies with Finance. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess items are utilized efficiently.

Foster and promote a cooperative working climate, maximizing productivity and employee morale. Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.

Reevaluate positions in the kitchen and make changes wherever necessary.

Conduct scheduled performance appraisals. Provide feedback to associates on their performance; handle disciplinary problems and counsel employees according to hotel standards.

Document pertinent information in the log book and follow up on items notated during other shifts.

All other duties as required.

Health & Safety

Be aware of and comply with safe working practices as per local law. Wear appropriate protective clothing provided by or recommended by the Company.

Report any defects in the building, plant or equipment according to hotel procedure.

Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.

Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules.

Be fully conversant with OSHA Regulations, Risk Assessments for your department, Emergency Procedures, Confidentiality

Maintain confidential information concerning the company, guests and associates.  

Other Responsibilities 

Comply and adhere to the Rosewood company policies.

Be a “brand ambassador” at all times and ensure brand integrity and clarity are always maintained.

Model the company’s culture, vision, mission and core values at all times.

As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.


Job Requirements: Required Skills and Experience

Previous experience as an Executive Chef or equivalent experience strongly preferred

Experience working with a luxury or ultra-luxury hotel property or brand strongly preferred

Culinary degree, and/or Diploma/Some College or an equivalent combination of education and work-related experience.

Must have current and valid Food Handler’s card or ability to obtain one upon starting employment.

General Skills

Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills

Extensive knowledge in local and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency

Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen

Demonstrate project management experience in organizing, planning and executing large-scale projects from conception through implementation

Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others

Ability to lead a team; flexibility with work schedule

Ability to enforce hotel's standards, policies and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments

Ability to direct performance of kitchen associates and follow up with corrections where needed; ability to motivate kitchen associates and maintain a cohesive team;

Ability to promote positive work relationships with service personnel and other departments

Ability to ascertain associates training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines

Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift, 5-7 days per week noisy and sometimes close conditions

Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions

Ability to plan and develop menus and recipes; ability to expand and condense recipes; ability to perform job functions without direct supervision; ability to ensure security of kitchen access, products and hotel


Required to speak, read and write English, with fluency in other languages preferred.

Physical Requirements

Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. 

Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

Work Management

Ability to manage multiple tasks

Can meet deadlines

Thinks globally

People Management

Creates work environment that:

Energizes, motivates and supports employees

Foster a climate of open communication, trust and respect

Encourages team behavior

Effectively communicates with all levels

Passionate and dedicated

Is patient, yet persistent

Culturally aware and sensitive

EEO-1 Code: 400


See description


Job type
Sharon Heights, Menlo Park, CA, United States
F&B other
Starting in
As soon as possible
Duration of the contract

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