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Executive Chef

2 months ago

Beverly Hills, California, United States Maybourne Beverly Hills Hotel Full time
Job Summary

The Executive Chef is a key member of the Senior Management Team at Maybourne Beverly Hills Hotel, responsible for overseeing the entire operation of the Culinary department. This includes planning, directing, supervising, and controlling the selection and production of all food items to ensure the highest level of product quality, presentation, and sanitation.

Key Responsibilities
  • Menu Planning and Recipe Development
    • Develop and implement menus that meet the hotel's culinary standards and appeal to a diverse range of guests.
    • Collaborate with the Director of F&B to create new recipes and menu items that showcase the hotel's culinary expertise.
  • Food Production and Quality Control
    • Oversee the preparation and presentation of all food items, ensuring consistency and quality across all outlets.
    • Conduct regular quality control checks to ensure that all food products meet the hotel's standards.
  • Staff Supervision and Training
    • Supervise and train all kitchen staff, including cooks, sous chefs, and other culinary team members.
    • Develop and implement training programs to enhance the skills and knowledge of kitchen staff.
  • Inventory Management and Cost Control
    • Manage the inventory of food and supplies, ensuring that all items are properly stored and rotated.
    • Monitor and control food costs, ensuring that they are within budget and aligned with the hotel's financial goals.
  • Health and Safety
    • Ensure that all kitchen staff are trained in health and safety procedures and protocols.
    • Conduct regular health and safety inspections to ensure that the kitchen meets all regulatory requirements.
  • Employee Morale and Engagement
    • Develop and implement strategies to enhance employee morale and engagement, including recognition programs and team-building activities.
    • Conduct regular feedback sessions with kitchen staff to ensure that their concerns and suggestions are heard and addressed.
  • Communication and Collaboration
    • Communicate effectively with all departments, including F&B, Front Office, and Housekeeping, to ensure seamless service delivery.
    • Collaborate with the Director of F&B and other senior management team members to develop and implement culinary strategies that align with the hotel's business goals.