Website C.Baldwin Hotel, Curio Collection by Hilton
Sage Hospitality Group is searching for a Executive Chef to oversee culinary operations for C. Baldwin Hotel and Rosalie Italian Soul.
Rosalie delivers old-school Italian soul with a playful, intentional edge. Old-world Italian traditions meet bold, chef-driven interpretations and local influences to deliver a fresh, upscale take on the beloved “immigrant cuisine” that put Italian-American food on the map. The stunning 145-seat restaurant is located in Downtown Houston’s C. Baldwin Hotel, named after Charlotte Baldwin Allen, known as the “Mother of Houston.” The story of Chef Cosentino’s memories with Rosalie is told through the menu – from the dough he learned to knead for tomato pie and the carefully hand-cranked pasta to the smell of exquisite home-canned tomato Sunday gravy that would fill her home. Family legend has it that even as a small child, young Chris would escape his crib to play make-believe “making pizza with Rosalie.”
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!
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.
- -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.
Associated topics: catering, culinary, executive kitchen, restaurant chef, salad chef, service, sous chef, sushi, sushi chef, team lead
To apply for this job please visit www.jobs2careers.com.