Executive Sous Chef - InterContinental Los Angeles Downtown

IHG Hotels; California; On-site; USD 90,000 - 130,000; Full time

Job summary

InterContinental Los Angeles Downtown is seeking an Executive Chef to supervise day-to-day activities of the culinary team, ensure compliance in food preparations, presentation and quality, and assist with training and scheduling.

In the absence of the Executive Chef, you will serve as leader, maintain high standards, manage health, safety, and brand policy adherence, and oversee kitchen operations across outlets and events.

Qualifications

• Completion of a high school dip.

Responsibilities

• Supervise day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work.
• Recommend and initiate salary, disciplinary, or other staffing related actions in accordance with company rules and policies.
• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Review the following day's menus and complete requisitions for food and supplies; maintain inventory control procedures.
• Assist the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment.
• Assist in developing new menus and concepts to keep up with business and industry trends.
• Maintain procedures to ensure security and proper storage of food and beverage products, kitchen inventory and equipment, replenish supplies, inventory, uniforms, etc.
• Ensure kitchen equipment and areas are in proper operation and cleaned according to sanitation standards.
• Promote teamwork and coordinate with Sales, Catering, Banquets, Maintenance, and Guest Services.
• Interact with guests, vendors, and health department regarding safety and quality matters.
• May serve as Manager on Duty or perform other duties as assigned.

Education

Completion of a high school dip

Job description

About InterContinental Los Angeles Downtown

As the tallest building west of Chicago, InterContinental Los Angeles Downtown will forever elevate the city skyline.

Located in the epicenter of downtown's historic financial and arts district, and mere blocks from Staples Center and L.A. Live, InterContinental Los Angeles Downtown leads the way as the new architectural icon of luxury hospitality.

The hotel features 889 guest rooms including 109 suites, and a host of culinary venues, including La Boucherie, an elegant American steakhouse with a French twist; lively Lobby Bar; and Spire 73 - the tallest open-air rooftop bar in the Western Hemisphere - located atop the 73rd floor, boasting breathtaking 360-degree views.

Bedecked in sustainable design, the hotel is the first LEED-Gold certified building in downtown Los Angeles for Building Design and Construction.

InterContinental Los Angeles Downtown has received awards from US News & World Report, Condé Nast Traveler Readers' Choice, Travel + Leisure World's Best, AAA Four Diamond, Wine Spectator, Meetings Today, and more. La Boucherie is also a Michelin Guide recommended restaurant.

The hotel offers a 70th-floor sky lobby, 13,000 sq. ft. fitness center, Club InterContinental Lounge, and outdoor pool, as well as over 100,000 square feet of indoor/outdoor meeting and event spaces, including a 21,500-square-foot elegant Wilshire Grand Ballroom. From intricate light fixtures inspired by L.A.'s infamous freeways to billboard-inspired headboards in each guest room reflecting L.A.'s classic beach towns, foothills, car culture and urban scene, the hotel aims to bring a fresh, iconic and elevated perspective of Los Angeles to travelers and locals alike.

JOB OVERVIEW:

Supervise day-to-day activities of the Sous Chefs and other culinary personnel to achieve compliance in food preparations, presentation, and quality. Assist with employee training and scheduling. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Serve as Executive Chef in his/her absence.

DUTIES AND RESPONSIBILITIES:

• Supervise of day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work. Assist with the communication and enforcement of formal policies and procedures.
• Recommend and initiate salary, disciplinary, or other staffing/human resources - related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Review the following day's menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Assist with the regular inventory of food and kitchen supplies; order items as necessary to maintain adequate inventory levels.
• Assist the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment.
• Assist the Executive Chef in creating and testing new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities.
• Assist in developing new menus and concepts to keep up with business and industry trends.
• 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 control costs.
• Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, 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.
• 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 staffs with banquets, parties and other special events.
• Interact with outside contacts:
  • 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
• May serve as Manager on Duty or perform other duties as assigned.

ACCOUNTABILITY:

• Supervises culinary employees in a large full-service, luxury, or resort hotel with multiple major food and beverage outlets, and banquet facilities catering to more than 500 people.

QUALIFICATIONS AND REQUIREMENTS:

Completion of a high school dip