Executive Chef Assistant

6 days ago

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

We are seeking a highly skilled and experienced Senior Sous Chef to join our culinary team at Maybourne Beverly Hills Hotel. As a key member of our kitchen staff, you will be responsible for assisting the Chef de Cuisine in managing and training Sous Chefs in the daily operation of the kitchen.

Key Responsibilities
  • Assist the Chef de Cuisine in managing and training Sous Chefs in the daily operation of the kitchen.
  • Direct Supervision of cooks and Sous Chefs, including training and guidance.
  • Assist with Orders and seasonal menu development.
  • Leadership Role in the kitchen and department.
  • Maintain High Standards of quality and cleanliness in the kitchen.
  • Assist Other Departments as needed.
  • Review Daily and Weekly Needs for service and special events.
  • Assist with Daily Quality Control Checks.
  • Maintain a Clean and Organized Working Environment.
  • Follow Safety Procedures for operating and cleaning all machinery.
  • Check-in with the Chef at the beginning of shift and check in with the staff and their needs.
  • Keep Par Stocks at Proper Levels, controlling food cost and ordering responsibly.
  • Inform and Coach Cooks of problems concerning food quality production.
  • Manage Staff and control labor to the best ability.
  • Assist with Time Edits, timecard issues, and overall ADP and payroll.
  • Oversee Staff and ensure they are holding the highest quality standard in food and cleanliness.
  • Ensure the Pass is Ready for Service.
  • Report All Maintenance Issues immediately as they arise.
  • Run a Pre-shift Daily at 10am and 4pm and attend the pre-shift of the front of house.
  • Assist with Regular Kitchen Duties whenever possible, i.e., prep work, line cook assistance, cleaning and organizing kitchen.
  • Delegate Duties to the staff morning and closing shifts.
  • Communicate with the Sous Chefs and Chef in an effective and timely manner to any issues.
  • Be Prepared to Help in other areas of kitchen and different departments when needed.
  • Respond to DM Logs that include food and come up with a solution to the problems that may arise.
  • Maintain High Standards of Quality Appearance for all food presented by the staff.
  • Attend All Kitchen Meetings/Chef's Meetings.
  • Adhere to a Cleaning Schedule for the team and make sure all kitchens including drawers and walk-ins are cleaned regularly.
  • Keep Walk-in Organized at all times.
  • Do Ordering Daily and update all order guides, recipes, and food matrix.
  • Be Able to Change from accustomed shift to meet business demands.
  • Must be Able to Work Weekends, holidays, and overtime as needed.
  • Assist the Chef with weekly specials, menu development, seasonal changes.
  • Be Aware of Trends and seasonality of food and produce.
  • Comply with Maybourne Beverly Hills Work Rules and Standards of Conduct as set forth in the Employee Handbook.
  • Hold the Staff Accountable equally and enforce all standards and code of conduct set forth by the Employee handbook.
  • Perform Additional Duties/Tasks as and when assigned by the Chef.
  • Attend Meetings when the Chef is Absent or off and relay information immediately.
Qualifications
  • 1-year of Sous Chef experience minimum.
  • Good Attitude, attention to detail, and ability to work under pressure.
  • Ability to Read, understand, and communicate verbally in English.
  • Proficient Knife and Cooking Skills.
  • Able to Understand the importance of and follow a recipe, recipe development, and holding the staff to a high food standard and consistency in the dishes.
  • Excellent Understanding of various cooking methods, ingredients, equipment, and procedures. Seasonality and trends in food.
  • Accuracy and Speed in executing assigned tasks.
  • Knowledge of Standard Methods and techniques used in food handling, storage, preparation, cooking, and serving.
  • Knowledge of Safety Practices and procedures followed in food handling, storage, preparation, and cooking.
  • Knowledge of Effects of time, temperature, and weather conditions on food.
  • Basic Knowledge of food sales, food costing, Avero, and Micros.
  • Basic Knowledge of Microsoft Word, Excel, ADP, Avero, Opentable.
  • Knowledge of Terminology, standard abbreviations, and symbols used in food preparation and cooking.
  • Ability to Unify the kitchen and lead by example while creating a positive work environment.
  • Ability to Judge the proper quality, appearance, and condition of food by sensory observation.
  • Ability to Read, interpret, and create recipes for menu development.
  • Ability to Follow and give oral and written instructions.
  • Ability to Establish and maintain harmonious working relationships with others and amongst the cooks.
Physical Requirements
  • Position Regularly Involves lifting food cases and materials weighing up to 70 lbs. Pushing and pulling carts is required.
  • Regular Bending to lift items and supplies. Some kneeling.
  • To Complete a Task, may be stationary for short periods of time.
  • Ability to Go Up and Down Stairs between the ground level and lobby level.
  • Inside: Working in Assigned Kitchen Areas. May be exposed to hot temperatures, water, steam, and smoke.
  • Outside Special Events. Summer temperatures outside can get above 95 degrees for 5 months of the year. For 2-3 months of the year, low temperature can get as low as 30 degrees.
  • Active Listening Required, hearing equipment, timers, etc.
  • Check Quality and Portions of food. Visual cooking cues and surroundings.
  • Reading Recipe Cards, procedures, safety information, and food labels.
  • Basic Kitchen Cleaning Supplies and sanitizers.
  • Hair Restraint/Hat, gloves, apron, chef's jacket, closed-toed shoes.
  • Communicate with Kitchen Staff and service team.
  • Must be Able to Obtain any required food handling or sanitation certifications required by local or state agencies.

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