Executive Chef (Sommelier and Chef Jobs: Hotels)

Full Time

  Hotel Bel-Air

  Los Angeles, California

SUMMARY:  Responsible for overall operational management of entire culinary and personnel of kitchen staff.  Promote Mission Statement, Product and Service Standards, and Marketing Goals of Hotel Bel Air.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Abide by the principles, goals and policies in The Bel-Air Pledge. Other duties may be assigned.

PLAN, ORGANIZE, DIRECT, and CONTROL the following facets of the food and beverage department:

DEPARTMENTAL ORGANIZATION:

Entire food:

            Ordering

            Handling – kitchen receiving, storage, rotation, utilization

            Preparation

Development of food related Standards of Procedures.

Write all food product purchasing specifications.

QUALITY CONTROL:

Highest standards of food product and kitchen sanitation, storage, and handling procedures.

Food product quality, nutritional, and portion control standards.

Technical culinary food production and service standards.

Standardization (by department and product position) of: all menu and food production recipes, and finished product specifications.

Conduct menu tastings.

 

OPERATIONS:

Full Banquet and Outlet menu development (w/wine accomp.) with product presentation specifications:

Wolfgang Puck Restaurant & Bar / Banquet / Catering / IRD / Pool / Spa

Stewarding

Employee Cafeteria

Hospitality Food Amenities

Holiday, Promotional and Staff Event Menus

Review and approve weekly labor scheduling

Staff meetings and daily line and product briefings

Equipment Maintenance

Operational Troubleshooting and Problem Solving

 

PERSONNEL MANAGEMENT OF KITCHEN STAFF

Hiring

Employee Training, Review, and Development

Enforcement of job descriptions

Direct Subordinate annual performance review

Staff morale and safety training

Scheduling

 

FINANCIAL/ADMINISTRATION

Budgetary forecasting and analysis

Food and Kitchen Staff Labor Costs

Computation of all Recipe Costs

Complete Management Project and Report Assignments

 

SUPERVISORY RESPONSIBILITIES:

Manages 3 primary subordinates’ supervisors:  Executive Steward, Executive Sous Chef, Executive Pastry Chef who supervise a combined total of 45 employees in their departments.  The Executive Chef is responsible for the overall direction, coordination, and evaluation of these units. 

 

QUALIFICATIONS REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

EDUCATIONAL AND REQUIRED SKILLS:

Fifth year college or university program certificate: or two to four years related experience and/or training; or equivalent combination of education and experience.

Technical Culinary Diploma

Executive Chef position in World Class Property or

Restaurant w/multi-unit staff and production requirements

Strong International Food Exposure

Established Well-Published Promotional Reputation

 

LANGUAGE SKILLS:

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.  Ability to write reports, business correspondence and procedure from groups of managers, patrons, guests, and the general public.  Spanish strongly recommended

MATHEMATICAL SKILLS:

Ability to work with mathematical concepts in budgetary

(operational product and labor cost) forecasting and analysis.

Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations

REASONING ABILITY:

Well-rounded management and technical culinary troubleshooting

And problem solving skills.

Demonstrated operational logic: multi-unit prioritization skills.

Strong interpersonal staff relations.

CERTIFICATES, LICENSES, REGISTRATIONS:

Active Award-winning Culinary Competition.

Culinary, Food and/or Wine Trade Association Membership

PHYSICAL DEMANDS:

The physical demands describe here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk or hear and taste or smell.  The employee frequently is require to stand; walk; sit; use hands to finger, handle, or feel objects, tools, or controls; and reach with hands and arms.

The employee must regularly lift and/or move up to 10 pounds, frequently lift/and or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individual with disabilities to perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to extreme heat.  The employee occasionally works near moving mechanical parts is occasionally exposed to extreme cold.

The noise level in the work environment is usually moderate.

How To Apply

http://chp.tbe.taleo.net/chp03/ats/careers/requisition.jsp?org=BEVERLYHILLSHOTEL&cws=39&rid=2036&source=Indeed.com

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