Executive Chef - The Hoxton Los Angeles

Schulte

$75K — $95K *
Hospitality & Recreation
Less than 5 years of experience
Job Overview by Ladders

Qualifications

  • Bachelor's degree preferred
  • 3+ years in culinary leadership role
  • Food safety certification preferred
  • Ability to multi-task
  • Team player

Responsibilities

  • Plan and oversee kitchen operations and culinary departments
  • Manage kitchen staff to enhance employee retention and motivation
  • Control procurement and food presentation effectively
  • Ensure kitchen sanitation and safety compliance
  • Develop and manage the departmental budget and cost control
  • Create menus that align with corporate guidelines while improving revenues
  • Implement the Accident Prevention Program to reduce liabilities

Benefits

  • Paid Time Off (PTO) in accordance with company policy
  • Support for further education and training opportunities
  • Access to health and wellness programs
  • Career advancement potential within the hotel chain
  • Employee discounts and perks
Full Job Description
Executive Chef to join our team!

JOB DUTIES AND RESPONSIBILITIES
  • Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments.
  • Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
  • Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
  • Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment, which meets/exceeds federal, state, corporate, and franchise standards and regulations.
  • Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
  • Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
  • Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
  • Perform various other duties as assigned to meet business objectives

EDUCATION AND EXPERIENCE
  • Bachelor's degree preferred
  • Minimum of three (3) years of experience in a culinary leadership role
  • Food safety certification preferred


KNOWLEDGE, SKILLS AND ABILITIES
  • Ability to multi-task
  • Team player
  • Ability to exceed expectations of guests


*The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process.

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