Chef Exec Sous

IHG Hotels & Resorts; Los Angeles (CA); On-site; USD 52,000 - 72,000; Full time

Job summary

IHG Hotels & Resorts in Los Angeles is seeking a hands-on Sous Chef to assist in managing a food and beverage outlet or section. You will supervise kitchen staff, develop menus, control costs, and ensure quality presentation of dishes.

The role requires strong leadership, collaboration with other departments, and adherence to health and safety standards. Expect line-cooking, training, and ongoing menu innovation in a fast-paced hotel kitchen.

Qualifications

• Completion of a high school diploma or equivalent, plus two years of experience as chef, or equivalent combination of education and culinary/kitchen operations experience.
• Degree or certificate in culinary arts preferred.

Responsibilities

• Assist in developing new menu concepts, test and cost out new menu items, maintain updated recipes and costing.
• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Supervise staff, communicate goals, assign/schedule work; enforce policies and procedures.
• Assist with employee selection, training and development, and performance coaching.
• Promote teamwork and coordinate with Sales, Catering, Banquets, Maintenance, and Guest Services; assist with banquets and events.
• Interact with guests, vendors, and health regulators to ensure satisfaction and safety.
• Inspect kitchen cleanliness and enforce storage, sanitation, and inventory procedures.

Skills

Staff supervision

Menu development

Cost control

Communication

Team leadership

Education

High school diploma or equivalent

Culinary arts degree preferred

Job description

Assist in managing a single food and beverage outlet or a shift or section of food and beverage operations. This is a working Sous Chef position. In addition to daily shift food preparation duties, the position will supervise kitchen employees and entry-level Culinary Staff in preparation and cooking of various food items and their garnishment and presentation. Responsible for menu planning, menu development and cost control.

Duties And Responsibilities

FINANCIAL RETURNS

• * Assist in developing new menu concepts. Develop, test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility.
• * Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.

PEOPLE

• * Supervise activities of assigned staff, communicate goals, and assign/schedule work. Communicate and enforce policies and procedures.
• * Recommend and initiate discipline or other staffing/human resource-related actions to department head in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching.
• * 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. Assist sales, catering, and banquet staff with banquets, parties and other special events.

GUEST EXPERIENCE

• * Interact with outside contacts as needed or in the absence of Executive Chef or F&B Manager:
  • - Guests – to ensure their total satisfaction
  • - Vendors – to order supplies and equipment and ensure best prices and quality
  • - Health Department and other regulatory agencies – regarding safety matters and kitchen inspections

rESPONSIBLE BUSINESS

• * Inspect the cleanliness of the line floor and all kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify the Maintenance Department of any repairs needed.
• * Review the following day’s menus and may place orders or assist in ordering and communicate with F&B Manager the need for food and supplies from various storerooms; maintain inventory control procedures.
• * Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) ensure supplies are replenished, inventory is accurate, in a timely and efficient manner, and (3) to minimize waste and control costs.
• * Assist in determining the minimum and maximum stocks of all food, material and equipment.
• * As a working Sous Chef, position requires working in the line/kitchen and assisting in daily food preparation.
• * May serve as Manager on Duty or perform other duties as assigned.

ACCOUNTABILITY

Assists Food and Beverage Manager and Executive Chef in supervising the preparation of food for multiple F&B outlets or facilities or may independently supervise food preparation for one or more outlets. Primary duties are daily kitchen management, food preparation, professional chef work and supervision of other culinary employees.

Qualifications And Requirements

Completion of a high school diploma or equivalent, plus two years of experience as chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred.

• * 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.

Other:

• * Communication skills are utilized a significant amount of time when interacting with others; demonstrating ability to interact with employees and guests that reflects highly on the hotel, the brand and the Company.
• * Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• * Reading and writing abilities are utilized offer when giving and receiving instructions and preparing recipes
• * Problem solving, reasoning, motivating, organizational and training abilities are used often.
• * Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• * May be required to work nights, weekends, and or holidays.

Hotel Indigo is an upper-upscale lifestyle brand that captures the true spirit of the neighbourhood. With over 150 properties worldwide, we look for individuals that can inspire our guests to make unique discoveries through meaningful connections to the diverse people, places, and cultures of the local area.

Bring your story, to inspire new ones.

Start your journey with us today.

Important information

• The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.
• No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the Company's sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law.
• EEO Is The Law - click here for more information about Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled/Sexual Orientation/Gender Identity.
• If you require reasonable accommodation during the application process, please click here.
• IHG does not accept applications, inquiries, or unsolicited CVs/resumes from staffing or recruiting agencies. Please click here for our agency policy.
• If you are a resident of or applying to a job opening in the State of Washington, please click here to read about applicable benefits.
• For roles or applicants in San Francisco only: Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.