Head Chef: Menu Innovation & Cost Control

IHG Hotels; United States; On-site; USD 60,000 - 90,000; Full time

Job summary

The InterContinental Los Angeles Downtown invites an experienced culinary supervisor to oversee a single F&B outlet or a section of operations. You will supervise cooks, manage inventory, and ensure consistent quality and presentation of dishes while controlling costs.

Responsibilities include menu planning, recipe costing, staff training, and collaboration with Sales, Catering, and Banquets to deliver exceptional guest experiences at this iconic hotel.

Qualifications

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

Responsibilities

• Supervise activities of assigned staff, communicate goals, and assign/schedule work. Communicate and enforce policies and procedures.
• Recommend and initiate disciplinary or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching.
• 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.
• 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 needed repairs.
• Review the following day's menus and complete requisitions for food and supplies needed 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) replenish supplies, inventory, uniforms, etc. 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.
• Assist in cooking and food preparation as required.
• 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, Vendors, Health Department and other regulatory agencies - regarding safety matters and kitchen inspections.
• May serve as Manager on Duty or perform other duties as assigned.

Skills

Staff supervision

Menu development

Food cost control

Kitchen operations

Food safety

Education

High school diploma; culinary training preferred

Job description

The InterContinental Los Angeles Downtown invites an experienced culinary supervisor to oversee a single F&B outlet or a section of operations. You will supervise cooks, manage inventory, and ensure consistent quality and presentation of dishes while controlling costs.

Responsibilities include menu planning, recipe costing, staff training, and collaboration with Sales, Catering, and Banquets to deliver exceptional guest experiences at this iconic hotel.