Why us?
Sage Restaurant Concepts is seeking a Executive Chef at our independent, luxury lifestyle property located in Downtown Los Angeles.
Sage Restaurant Concepts, a Sage Hospitality Group company, is currently seeking passionate, enthusiastic and purpose driven leaders to deliver artful hospitality at a newly rebranded and repositioned luxury lifestyle flagship hotel and restaurant in Los Angeles.
Currently set to re-launch in Q2 2022, the hotel is an independent, luxury lifestyle property located in Downtown Los Angeles. The property is housed in a gorgeously restored historic building and a quick walk from the Museum of Contemporary Art, Disney Concert Hall and Grand Central Market. With stunning design details, including many hidden corners for guests to explore, the property showcases the glamor of LA without losing sight of its playful side.
The hotel’s public areas will serve as ‘the locals’ living room’ and be popular with local creatives, as well as guests seeking access to the city’s cultural institutions, the buzzing culinary scene or the city’s arena. The property will feature chic guestrooms with a vintage feel and custom furniture; an exciting new restaurant concept and café; and downtown LA’s most stunning rooftop pool terrace and lounge.
Job Overview
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.
Responsibilities
- -Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas.
-Recommends menu and procedural changes.
-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 and managers 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.
-Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
-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 department’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.
-Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.