Wit & Wisdom - Executive Chef

Job description

Additional Information: This hotel is owned and operated by an independent franchisee, Sage Hospitality. The franchisee is a separate company and a separate employer from Marriott International, Inc.  The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.  If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

 

About Wit & Wisdom:
Wit & Wisdom Sonoma is Chef Michael Mina’s debut into wine country dining, offering a refined yet inviting culinary experience that showcases his signature touch. Nestled in the heart of Sonoma, this charming tavern presents elevated American comfort food complemented by a thoughtfully curated wine selection.
The menu highlights regional California cuisine, expertly prepared over a hearth oven, and paired with an exceptional wine program, embodying Mina’s renowned hospitality. Whether you're unwinding over happy hour, engaging in a friendly game on the bocce ball court, or savoring a celebratory dinner with friends, Wit & Wisdom provides a unique and memorable dining experience—perfect for both locals and visitors seeking a fresh take on wine country hospitality.
Wit & Wisdom operates as a Wednesday through Sunday evening restaurant, making it a cornerstone of Sonoma’s nightly dining scene. This is a prime opportunity to lead a respected culinary program at one of the region’s premier destinations.

To apply, please visit the Sage Hospitality Careers page at www.sagehospitalitygroup.com/careers

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.
Education/Formal Training:
More than two years of post high school education, but less than a degree from a four-year college.
Serv-Safe Manager Certificate Required
Food Allergy Certificate Required

Experience:
Experience required by position is five to ten 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.

Physical Demands:
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
·  Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes).
·  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.

Environment
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.

Compensation & Benefits:

Salary Range: $110,000–$120,000 annually, based on experience
Bonus Program: Eligible to participate in Sage Hospitality’s annual bonus plan
Time Off: Unlimited Paid Time Off (PTO) policy

Health & Wellness:

Medical, dental, and vision insurance
Health savings account (HSA) and flexible spending account (FSA) options
Company-paid short-term disability coverage
Basic Life and AD&D insurance
Paid FMLA leave for up to 12 weeks
Retirement: Eligible to participate in the Company’s 401(k) program with employer matching

Support Programs:

Employee Assistance Program (EAP)
Employee Referral Bonus Program (earn up to $1,000 per eligible referral)
Perks: Generous discounts on hotel stays, dining, and other services across the Sage Hospitality network

Join a company that values leadership, creativity, and a passion for hospitality—while offering the tools and benefits to support your professional and personal well-being.

The salary range for this position is $110,000 to $120,000 annually.

 

This company is an equal opportunity employer.

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The Autograph Collection is a growing collection of four and five-star independent hotels, each offering unique and memorable experiences. Each hotel is thoughtfully chosen for its quality, originality, bold character, and ability to offer today’s traveler a range of unique experiences suited to their individual sense of style and adventure. All Autograph Collection hotels look to attract The Individualist, the brand's target consumer. The Individualist is someone who uses travel as an opportunity to add to their personal narrative – in essence they are hand selecting our hotels whether for personal or corporate travel because it is much more than simply a place to rest. In joining Autograph Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.