Beverly Hills | Opening Executive Chef | Private Club

DESCRIPTION:

Gorgeous coming soon private members club in the heart of Beverly Hills is seeking a talented and experienced Executive Chef to oversee the propertys culinary program including full menu development of locally-focused offerings. This is a creative Chefs dream job. This chef will also be integral in all hiring, onboarding and training of their culinary team as well as oversight of daily kitchen operations. Strong, calm, creative and kind leadership style is required.

Essential Job Functions:

Quality:

• Maintain all quality standards despite any challenges presented by high volume, volume fluctuations and/or physical limitations.
• Ensure food quality by maintaining the highest standards of personal hygiene, proper food handling techniques, and a clean, well-maintained kitchen.
• Ensure kitchen staff follow all standard recipes and portion servings correctly and according to menu specifications.
• Ensure that all recipes, food preparation methods, and plate presentations meet specifications and commitment to quality.
• Maintain a safe, orderly, and sanitized kitchen.
• Obtain and maintain up-to-date ServSafe and State required food handlers certification.

Private Dining Rooms:

• The Private Dining Room is an important function of sales and of sales growth. Communication and cooperation between the Executive Chef and the Events Manager are required. The Executive Chef and Events & Programming Manager will meet as often as necessary (daily if necessary) to exchange information regarding PDR events (BEOs, scheduling, menus, special orders, etc.).

Purchasing:

• Utilize forecast information from General Manager and Events & Programming Manager to purchase food and supplies.
• Must have flexibility in purchasing to accommodate the demands of the PDR business.
• Must have flexibility in purchasing to accommodate the busy/non busy days of a la carte business.
• Responsible for entering all food invoices into accounting system.

Labor:

• Spend whatever time is necessary in the restaurant to achieve your goals and ownerships expectations.
• Control labor cost by properly scheduling staff and improving productivity.
• Utilize forecasts from the General Manager and Events Manager to schedule kitchen labor.
• Supply adequate staffing for:
• MDR Service
• PDR Events
• Provide flexibility in scheduling to accommodate last minute bookings.
• Manage staffing levels throughout shift.

Leadership:

Lead, supervise, manage, train, and support the Chef de Cuisine and Sous Chefs through consistent communication, quality inspections, and hands-on attention to achieve:

• Budgeted food cost
• Budgeted labor cost
• The highest standards of sanitation
• Compliance with all standard operating policies and procedures

REQUIREMENTS:

• College or culinary training and/or extensive cooking and production experience.
• Extensive food and beverage knowledge.
• Knowledge of basic training techniques.
• Understanding of local, state, and federal health and sanitation laws. Obtain and maintain current foodservice certification.
• Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.
• Professional oral and written communication skills.
• Ability to work in a high energy and demanding environment.
• Strong organizational, leadership, and problem-solving skills.
• Team player with ability to take direction.
• Computer competency.
• Able to successfully work Pantry, Saut, Middle, Broiler, Helper, Dish, and Expo stations.
• Able to stand and exert fast-paced mobility for entire shift. Good sense of balance, able to lift, bend, kneel, stoop, and wipe.
• Able to frequently lift and carry food, beverage, and other items greater than 35 pounds, able to transport up to 70 pounds regularly.

BENEFITS:

• Competitive Base Salary ($150-175K+)
• Benefits
• Bonus potential
• Parking
• Perks
• EOE