Senior Sous Chef – Luxury Hotel Culinary Leader

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

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.