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Executive Chef

2 months ago

Beverly Hills, United States L'Ermitage Beverly Hills Full time
OUR COMPANY

L'Ermitage Beverly Hills has been a part of the fabric of Beverly Hills since 1975. We embrace the qualities of a warm, welcoming residence with our signature all-suite offering, residentially inspired layouts, unique art collection, top-of-the-line amenities, and service points that feel impossibly (and perfectly) tailored. When you are here, whether as a guest or a team member, you are home.

ABOUT OUR POSITION

Our Executive Chef plays a lead role in all L'Ermitage Beverly Hills food production operation by leading a team of Chefs & Cooks in the creation of menus, implementing effective kitchen management systems & processes, and aspiring to the highest standards and creativity.

Responsible for managing all culinary operations to include L' Restaurant main kitchen, In Room Dining, Pool, Stewarding, Colleague Cafe, Purchasing/Receiving, and personalized guest amenities.Ensure adherence to food safety and hygiene standards.Execute all kitchen operations in to ensure consistent high food quality and hygiene standards, guest and colleague satisfaction and profitability & cost/waste control of areas.

General Responsibilities Include:
  • Maintain and execute 5-star Forbes and 5 Diamonds AAA standards.
  • Maintain quality of food product and ensure consistency in food delivery standards
  • Develop new menus and oversee the implementation in a timely manner
  • Schedules and coordinates labor within budgeted labor costs
  • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
  • Establishes controls to minimize food and supply waste and theft
  • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles
  • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs
  • Projects annual food, labor and other costs
  • Attends food and beverage staff and management meetings
  • Consults with the Hotel Manager about food production aspects of special events
  • Provides training and professional development opportunities for all kitchen staff
  • Ensures that representatives from the kitchen attend service lineups and meetings
  • Periodically visits dining area when it is open to welcome members
  • Select, train, and supervise colleagues in the proper preparation of menu items, equipment, and safety measures
  • Oversee operating expenses and make decisions related to profit and loss
  • Monitor effectiveness and introduce changes in response to the marketplace
Skills/Knowledge Required:
  • Strong computer literacy, with knowledge of Word, Excel, and Outlook
  • Read and employ math skills for following recipes
  • Exceptional communication skills, passionate, strategic and innovative
  • Able to develop strong work relationships with both Guests and Colleagues
  • Self-confident, proactive, and able to prioritize and make effective decisions
  • Advanced knowledge of the principles and practices within the Food & Beverage/Hospitality profession

Qualification Standards:

Education: High school or equivalent education required.Diploma/Degree in Culinary Arts or related discipline preferred

Experience: 3 years minimum experience as an Executive Chef with knowledge of international and domestic dishes.

Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits.Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency. CPR certification and/or First Aid training preferred

Grooming: All colleagues must maintain a neat, and well-groomed appearance (specific standards will be provided)

EOE

Salary Range:$140k-160k (depending on experience)