The renowned Sage Restaurant Group is set to hire an accomplished Chef to help with the opening of Hello Betty Fish House in Oceanside. With emphasis on local sourcing and simple straightforward presentations, Hello Betty will redefine Southern California Fishhouse cuisine. Hello Betty Fish House restaurant and bar provides a visual reflection of the local, eclectic characters of Oceanside's history and beach front. From the rebellious, carefree surfers to the rugged, sea-worn fisherman that have worked nearby for countless decades, Hello Betty Fish House will be filled with unexpected and whimsical twists of typical surfer, fishermen and fish-market textures.
The menus will be an updated spin on classic Baja and all-American beachside favorites such as margaritas and fish tacos, using only the most fresh and local ingredients and seafood. Hello Betty Fish House will offer locals and visitors the most inviting and relaxing way to end either a long day on the beach, boat or at office.
As part of the Sage Restaurant Group, we focus on building “independent” restaurants and lounges bordering our hotels in prime locations. We connect with the people that live and work in the communities we serve by providing highly designed, innovative, locally-focused food and beverage experiences.
This role will report to the General Manager of Food and Beverage as well as partnering with a collaborative Vice President of Culinary that takes pride in quality of food and service. You will oversee the entire culinary operation that includes a 2-meal a day restaurant, bar, catering, and about 2,200 sq. ft. of banquet space on the property.
Your success will be measured by your ability to:
•Cook amazing, delicious food
•Consistently follow recipes and adhere to company standards
•Achieve both revenue and profit budgets
•Develop internal talent into next Sage Restaurant Group leaders
The ideal candidate has a background in independent restaurants, a passion for and in-depth knowledge of seafood focusing on California/Pacific species, strong business and financial acumen, and proven track record of implementing marketing techniques to come up with strategies that drive scalable business.
Bold. Bright. Caring. Energetic. Driven. To deliver the type of outstanding experience we aim to provide our guests, we need remarkable individuals who are passionate and committed to making a difference. If this sounds like you, then explore the career positions at Sage Hospitality that await you.
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the restaurant in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
SERVICE CULTURE FOCUS
To support Sage’s Vision of being recognized by our customers as the best in our business through ensuring a culture that “makes the ordinary extraordinary!” You should champion this culture in every touch point of our business from our associates, guests, owners and communities. The service and courtesy you extend and promote on a daily basis will ensure a healthy and productive culture of serving others with excellence.
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 restaurant 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, and corporate 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.
Perform special projects and other responsibilities as assigned.
SUPERVISORY DUTIES - 5-15 associates
Skilled in all facets of our business or specific area of specialty. Highly capable with current practices and processes and looks ahead at opportunities to utilize new products, consumer trends, changes in the marketplace, and technology edge. Has natural instincts and insight for finding the best solution to unclear situations, issues and problems. Reflects on their experience to determine numerous future possibilities and outcomes. Can see how the details fit into the big picture. Is a highly capable and resourceful problem solver. Manages the creative process within the business or department to develop unique solutions. Leverages creative solutions in the organization resulting in competitive advantages. Makes great decisions.
Effectively divides, assigns, and delegates work to meet business objectives and goals. Communicates direction and purpose of work resulting in associate ownership, pride, and quality outcomes. Is able to assess how associates can improve performance and guides their developmental path. Is able to motivate and develop associates to their potential and create promotable talent for the organization.
Readily leads when challenges arise and is invigorated by tough situations. Will take an unpopular stand when needed. Can recognize talent individuals and assembles great teams without fear of hiring strong people. Formulates and communicates clear work plans and gives regular feedback on progress towards goals and makes changes accordingly. Let’s people know where they stand and can take negative action when needed.
ENERGY AND DRIVE
Is a competitive person who is consistently driven to accomplish and exceed goals. Creates a sense of urgency in matters that will impact the success of their business objectives.
PERSONAL AND INTERPERSONAL SKILLS
Welcoming and warm personality. Demonstrates genuine care for customers and associates. Sets the tone for others in stressful situations by responding in a cool, calm, and collected way. Creates confidence and trust with others and is viewed by others as honest and direct. Is comfortable in conversing with individuals from a variety of backgrounds and at all organizational levels. Can create an environment where associates thrive and actively seek approval of the manager. Conveys trust in associates and elevates their confidence by encouraging decision making and learning opportunities. Is a self-improver who develops a variety of approaches and communication techniques tailored to each situation. Builds high performing teams and compels them to embrace a shared vision for success.
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.
Lifting objects, 40-45 pounds, 3 to 5 times during the course of the shift (i.e. ice, fresh fish boxes, produce). Carrying, (ranging from clipboard to food products to small equipment). Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting. Full mobility is required in order to usually inspect and monitor the kitchen environment. Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.
More than two years of post high school education.
Experience required by position is three to five years of employment in a related position with this company or other organization(s).
Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.
Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.
Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, flat top grill.
Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.