Chef de Cuisine (Sommelier and Chef Jobs: Hotels)

Company Overview:
Viceroy L'Ermitage Beverly Hills stands among the finest of Beverly Hills California luxury hotels, a stately property embodying the spirit of a sophisticated private club and a gracious urban residence. Viceroy L’Ermitage Beverly Hills is a 5 star, 5 diamond hotel in the heart of Beverly Hills, offering the personalized touch and familiar ambiance of an exclusive residence.

Job Description:

The Chef de Cuisine will oversee the kitchen, plan and be responsible for food production and management of all food while taking ownership for the development and quality of the kitchen areas. The Chef De Cuisine report directly to the Executive Chef.

General Responsibilities Include: 

• Ensure all kitchens are compliant with Food & Beverage service standards and controls.
• Ensure that all kitchen operations, including Colleague Cafeteria, are compliant with legislated food safety regulations.
• Responsible for attaining food cost of sales goals by overseeing ordering, inventories and food controls for the entire division. Will work with food stores to ensure proper delivery and quality of all food items.
• Assist in the annual planning of the Food & Beverage budget, with Executive Chef, as it pertains to the kitchen (food cost, productivities), as well as implementation and regular monitoring of the budget/forecasts.
• Work with chefs to ensure that the weekly productivity forecast is completed accurately and in a timely fashion.
• Source local ingredients for seasonal food items.
• Ensure that all menus are created using guest feedback, industry trends, competitive intelligence, seasonal offerings and all service standards.
• Work together with the Executive Chef and Food & Beverage Managers on all areas pertaining to menus and food service.  Play an active role in the Food & Beverage operation meetings.
• Develop menus, with Executive Chef, for all food operations. Ensure all menu items are costed accurately.
• Liaise with all departments to ensure that there is clear communication and understanding and positive relationships between the departments and the kitchen.
• Ensure heart of house is clean and well maintained-maintain effective preventative maintenance program for all kitchens.
• Responsible for the Stewarding department and its operation-including all results as it pertains to Health & Safety and Employee engagement.
• Responsible for completing, together with Sous Chefs, the My Learning Plans for all new Culinary and Stewarding colleagues.
• Ensure that all Culinary and Stewarding colleagues have completed up-to-date training for their respective positions
• Responsible for all recruiting and retention initiatives in the kitchen and stewarding areas.

• Education/Experience:

• 5-6 years experience in multi-outlet kitchens with a strong general operational knowledge and a minimum of 2-3 years in a senior culinary leadership role prefered.
• Fine dining restaurant and/or hotel experience preferred.
• Previous experience at a 4/5 Diamond/Star rated hotel preferred.
• Diploma/Degree in Culinary Arts or related discipline preferred. Culinary training/certification required.
• ServSafe certification required
• Ability to prioritize and make effective decisions.
• Excellent written and verbal communication skills essential.
• Able to develop strong work relationships with both guests and colleagues.
• Computer literacy, with a strong knowledge of Word, Excel, Word, Outlook and PowerPoint.
• Flexible schedule - Willing and able to work shift duties that may include evenings, nights, weekends and holidays.

Physical Requirements:

• Occasionally: Pushing/Pulling; Travel; Far Vision
  Frequently: Sitting; Walking; Climbing stairs; Crouching/Bending/Stooping; Near Vision; Lifting/Carrying (# lbs) – up to 50 lbs
  Constantly: Reaching; Grasping; Hearing; Talking; Smelling; Observing