Restaurant Chef - Los Angeles, United States - InterContinental

InterContinental

Verified Company

Los Angeles, United States

2 weeks ago

Posted by:

Mark Lane

beBee recruiter

Description

About Us

As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental brand.

Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.

Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.

If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand.

The InterContinental Los Angeles Downtown Hotel is located in the Wilshire Grand building, standing 73 stories tall in the core of Downtown's historic, entertainment, financial, arts, and sports districts.

Ideally placed at the heart of the revitalized, energy-charged urban center of the United States' second-largest city, the hotel provides first-class hospitality that seamlessly intertwines with the fabric of the burgeoning Downtown area.

Your Day to Day

Manage the operation of the kitchen including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards are met and food and supply costs are controlled.

Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Supervise the preparation and presentation of all menu items in accordance with established recipes and standards. Assist in the planning of all meals and menus for the restaurant and catered events within brand or local menu guidelines.
Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.
Recommend and initiate salary, disciplinary, or other staffing/human resourcerelated actions in accordance with company rules and policies. Alert management of potentially serious issues.
Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.
Interact with outside contacts:
Guests to ensure their total satisfaction
Vendors to order supplies and equipment
Health Department and other regulatory agencies regarding safety matters and kitchen inspections
May occasionally prepare meals and/or set up and replenish buffets to ensure the smooth operation of the hotel's food and beverage facilities.
Manage the daytoday operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff.
Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.
Ensure that all kitchen equipment, including but not limited to sinks, hoods, coolers, freezers, dishes, flatware, pots and pans, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, vacuumed, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.
Assist sales, catering and banquet staff with banquets, parties and other special events.
May serve as Manager on Duty or perform other duties as assigned.

What We Need From You
Completion of a degree or certificate in culinary arts, or equivalent combination of education and culinary/kitchen operations experience

This job requires ability to perform the following:

Carrying or lifting items weighing up to 50 pounds
Moving about the kitchen
Handling food, objects, products and utensils
Bending, stooping, kneeling

Other:

Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.
Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.
Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
Problem solving, reasoning, motivating, organizational and training abilities are used often.
Alcohol awareness certification and/or food service per