Los Angeles | Executive Chef | Luxury Hotel

1 month ago

Beverly Hills, United States Madison Collective Full time
Job DescriptionJob Description

DESCRIPTION:


The Executive Chef, as a member of the Senior Management Team, is responsible for the entire operation of the culinary department which includes but is not limited to, planning, directing, supervising, and controlling selection and production of all food items ensuring the highest level of product quality, presentation, and sanitation. Responsible for menu planning, recipe creation, food ordering, food production, food and labor cost, storage, and sanitation, labor staffing and scheduling. Directs the hiring, training and supervision of all food production.


Job duties include, but are not limited to:


  • Maintain complete knowledge of all services related to the hotel.
  • Maintain confidentiality of any and all proprietary information as required by the hotel.
  • Responsible for supervision of all employees in the kitchen. Ensure that all kitchen employees abide by the company policies and standards.
  • Check that all scheduled employees have reported for duty and are on time for work.
  • Check that good personal hygiene is practiced by all employees daily.
  • Ensure that all employees receive their paid and unpaid breaks.
  • Responsible for counseling all kitchen employees on all infraction of policies, documenting all counseling and turning them into Human Resources.
  • Responsible for writing 90-day and annual reviews of all kitchen employees. All reviews must be approved by the Director of F&B and Director of HR before given to the employee.
  • Supervises food production, quality, quantity, cost and daily menu.
  • Check all food needs and proper usage in accordance to recipes.
  • Check all banquet guarantees for accuracy and for proper food production according to needs. Avoid overproduction.
  • Make sure all special food needs for banquet functions are met.
  • Responsible for writing the Restaurant and Banquet menus in coordination with the Director of F&B.
  • Review restaurant menus quarterly with Director of F&B & Outlet Manager(s).
  • Participate in all hotel food/meals promotions.
  • Rewrite restaurant special menus quarterly.
  • Write use records for all restaurant and banquet menu items to include a complete recipe book with photos of proper presentation.
  • Supervises food production methods and standards to maintain consistent high quality of food.
  • Inspect all freezers and refrigerators for cleanliness, organization, and correct temperature storage of food products.
  • Inspect all food products for proper rotation and usage of food to avoid food waste.
  • Responsible for production and presentation of all restaurant menus, room service, banquet items and employee cafeteria.
  • Responsible for creating or approving all specials served in the restaurant each day.
  • Keep a journal of specials and soups so no item is used twice in a two-week period.
  • Communicates daily with the F&B Director regarding food production, employee relations, problems, potential problems, and review future special events requiring food.
  • Responsible for reading weekly BEOs and ensuring that all needed operating supplies are in house on time. Also responsible for ensuring that all menu items for the Restaurants and Lounge are in house at all times.
  • Responsible for ensuring that cooks are preparing proper amounts of all items needed by setting written par levels for all areas.
  • Responsible for keeping a high level of employee morale in the kitchen by encouraging employees to work as a team, encouraging growth and learning by implementing a training program and by maintaining a fair and consistent temperament and attitude toward all employees at all times.
  • Responsible for reviewing payroll and controlling labor cost.
  • Ensure the kitchen complies with all safety standards and all employees are trained in safety standards.
  • Ensure that the Employee meal is fresh, of high quality each day. Meals are to be complete meals, utilizing all items on the employee meal menu list.
  • Ensure that the night employee meal is the same quality as the day meal.
  • Ensure that employee meal temperatures are being recorded.
  • To assist in all areas of the kitchen if necessary.
  • Responsible for attending various meetings.
  • Report any broken equipment and file work orders immediately.
  • Monitor and controlling resources and oversee the spending of resources and finances.
  • Other duties as assigned by supervisor.


REQUIREMENTS:


  • Minimum of 3+years experience as an Executive Chef in a Forbes 4 or 5 star and/or Relais & Chateaux property.
  • High volume banquet and event production experience.
  • Extensive culinary skills with the ability to teach and mentor a new team.
  • Thorough knowledge of food products, standard recipes and proper preparation.
  • Demonstrated ability to create fresh and exciting menus and individual menu items for outlets based on current food trends and regional taste.
  • Must be creative, knowledgeable of current culinary trends, and a professional who realizes that they are a strategic partner in the success of the hotel.
  • Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
  • Ability to obtain any governmental required licenses or certificates (for example, Serve Safe certification or any other Food Handlers permit required in the state, county, and/or city where employed).
  • Multiple language abilities preferred.Fluency in English required. Bilingual in Spanish is a plus.


BENEFITS:


  • Competitive base pay ($190-210K+)
  • Medical/Dental/Vision Insurance
  • Company matched 401(k) plan
  • Company matched Health Savings Plan
  • Flexible Spending
  • Paid Holidays
  • Paid Time Off
  • Paid Sick Leave
  • Employee Assistance Program
  • Parking
  • Employee Recognition Programs
  • Colleague meals
  • Colleague Referral Incentive program
  • EOE




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