Restaurant Kitchen Lead & Menu Innovator

IHG Hotels & Resorts; Los Angeles (CA); On-site; USD 75,000 - 78,000; Full time

Benefits offered by this job

Hotel discounts worldwide

Room to be yourself

Job summary

InterContinental Los Angeles Downtown is seeking a culinary professional to assist in managing a food & beverage outlet, supervising kitchen staff, and overseeing menu planning and cost control. The role focuses on quality, timing, and guest satisfaction within a luxury hotel setting.

The position emphasizes teamwork, adherence to standards, and collaboration with Sales, Catering, Banquets, and other departments to deliver exceptional dining experiences.

Qualifications

• High school diploma or equivalent, plus two years of experience as a chef; degree or certificate in culinary arts preferred.
• Carrying or lifting items weighing up to 50 pounds.
• Moving about the kitchen; handling food, objects, products and utensils.

Responsibilities

• Supervise activities of assigned staff, communicate goals, and assign/schedule work.
• Recommend and initiate disciplinary or other staffing actions in accordance with company rules.
• Assist in developing new menu concepts; cost out new menu items and cost out recipes.
• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Inspect cleanliness of line floors and kitchen stations; maintain proper storage procedures and sanitation.
• Monitor inventories and prepare requisitions for food and supplies.
• Maintain procedures to ensure security of food and equipment and minimize waste.
• Assist in determining minimum and maximum stocks of all food, materials, and equipment.
• Promote teamwork and coordinate with Sales, Catering, Banquets, Maintenance, Guest Services.

Skills

Communication

Mathematical skills

Problem solving

Education

High school diploma; 2 years chef experience

Job description

InterContinental Los Angeles Downtown is seeking a culinary professional to assist in managing a food & beverage outlet, supervising kitchen staff, and overseeing menu planning and cost control. The role focuses on quality, timing, and guest satisfaction within a luxury hotel setting.

The position emphasizes teamwork, adherence to standards, and collaboration with Sales, Catering, Banquets, and other departments to deliver exceptional dining experiences.