Executive Chef

Warnercentermarriott; Los Angeles (CA); On-site; USD 70,000 - 100,000; Full time

Job summary

A leading hotel in Los Angeles is seeking an Executive Chef to oversee food preparation and presentation across all dining outlets. The role involves supervising staff, planning menus, and ensuring high standards of food quality. Ideal candidates will have a culinary certification and significant supervisory experience in a kitchen setting. Join a dynamic team committed to excellence in hospitality.

Qualifications

• Minimum 2 years’ experience as Sous Chef.
• 2 years kitchen supervisory experience.
• Completion of a culinary institution required.

Responsibilities

• Supervise food preparation staff and maintain staffing levels.
• Plan meals and develop menus.
• Monitor budget and assist in maximizing revenues.

Skills

Supervision

Food Preparation

Menu Planning

Budget Management

Education

Culinary Certification

Job description

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Description

The Executive Chef will oversee food preparation and presentation across all hotel dining outlets, ensuring that all standards are consistently met in accordance with leadership’s guidelines.

Division

Marriott Warner Center

Responsibilities

1. Supervise food preparation staff: hiring, terminations, disciplinary actions, performance evaluations, and development.
2. Schedule all employees under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines.
3. Supervise all cooking operations, including methods, portioning, and garnishing. Ensure attractive presentation of all food and dishes.
4. Plan meals and develop menus.
5. Assist the GM, AGM, or Director of F&B and sales staff with banquets, parties, and other special events.
6. Requisition food and equipment, giving specifications, quantities, and quality descriptions.
7. Monitor budget and assist the GM, AGM, or Director of F&B in developing the annual operating budget.
8. Assist in maximizing revenues and profits.
9. Perform other duties as assigned by the leader.

Education and Experience

• Graduation with certification from a culinary institution required.
• Minimum 2 years’ experience as Sous Chef.
• 2 years kitchen supervisory experience with 3 years kitchen operations experience including at least 1 year in a lead cook position, and 1 year in a steward position; OR, an equivalent combination of education and experience.

Licenses/Certifications

• Food Safety Certification

Position Requirements

Successful completion of a background check is required prior to employment.

EOE Statement: HM Alpha Hotels & Resorts is an Equal Opportunity Employer and prohibits discrimination and harassment of any kind. We are committed to providing an environment of mutual respect, the principle of equal employment opportunity for all employees, and a work environment free of discrimination and harassment. All employment decisions are based on business needs, job requirements, and individual qualifications, without regard to race, color, religion or belief, sex (including pregnancy and gender identity), national origin, age (40 or older), disability, genetic information, family or parental status, military service, or any other status protected by law. HM Alpha Hotels & Resorts will not tolerate discrimination or harassment based on any of these characteristics.

Additional Information

• Seniority level: Director
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industries: Hospitality