Chef de Cuisine: Menu Innovation & Kitchen Leadership

RIO VISTA DEVELOPMENT COMPANY; Los Angeles (CA); On-site; USD 77,000 - 80,000; Full time

Job summary

The Garland Hotel in North Hollywood, CA is seeking a Chef de Cuisine to lead and evolve outlet menus while guiding culinary and stewarding staff. You will manage food and labor costs, enforce standards, and liaise with sales and operations to exceed client expectations.

Direct responsibility for interviewing, training, scheduling, and supervising chefs, cooks, and related staff, ensuring quality, sanitation, and timely service for all outlets.

Qualifications

• Leadership required to manage chefs and kitchen staff.
• Ability to supervise large teams and coordinate activities.
• Strong communication with Supervisors, culinary team, and other departments.
• Proven time management under fast-paced, high-pressure conditions.
• Experience training staff and planning work schedules.
• Capable of making decisions to meet cost controls and forecast needs.
• Knowledge of menu development and production planning.
• Demonstrates quality control and consistency of dishes.
• Solid understanding of product knowledge and inventory.
• Ability to engage with clients and understand special event requirements.

Responsibilities

• Assist in interviewing, hiring, and training kitchen staff.
• Oversee receiving, inventory, and daily kitchen operations.
• Evolve menu items based on trends and materials available.
• Provide production schedules, recipes, and specs to staff.
• Ensure quality and sanitation standards in the kitchen.
• Manage staffing levels to meet demand and maintain costs.
• Coordinate with purchasing and engineering for maintenance needs.
• Lead staff meetings and VIP event planning as required.

Skills

Leadership

Team supervision

Communication

Time management

Staff training

Decision making

Menu planning

Quality control

Product knowledge

Customer interaction

Job description

The Garland Hotel in North Hollywood, CA is seeking a Chef de Cuisine to lead and evolve outlet menus while guiding culinary and stewarding staff. You will manage food and labor costs, enforce standards, and liaise with sales and operations to exceed client expectations.

Direct responsibility for interviewing, training, scheduling, and supervising chefs, cooks, and related staff, ensuring quality, sanitation, and timely service for all outlets.