Chef de Cuisine

Four Seasons • Los Angeles, CA

6d • Onsite

About The Position

Four Seasons Private Residences Los Angeles is seeking a Chef de Cuisine to lead its culinary team. This role will oversee a full-service private dining lounge, in-condo dining, and to-go options exclusively for residents and their guests. The lounge operates five days a week, offering organically sourced and elegantly prepared cuisines with menus frequently crafted to accommodate resident requests and dietary needs. The Chef de Cuisine will be responsible for menu planning, meal preparation, cooking, staff development, hiring, and managing the food and beverage program. The culinary team will also cater events for residents and staff. This is a working chef's position offering creativity, agency, and growth opportunities within the Four Seasons network.

Requirements

• Reading, writing and oral proficiency in the English language.
• Extensive coursework or experience in kitchen administration and management.
• 5-7 years’ experience in a kitchen environment, with comprehensive knowledge of all aspects of cooking.
• A high level of creativity and a commitment to high quality standards is essential.

Nice To Haves

• Spanish language proficiency is an asset but not required.
• Experience with Micros , and Birch Street, or similar software is an asset.
• A mentor, coach and servant leadership mindset are essential.

Responsibilities

• Ensure the correct preparation and presentation of a consistent level for all food items prepared in the lounge, for dine-in service, in-condo dining, and pool-side dining.
• Plan and develop menus considering factors such as product availability, service cost, marketing conditions, seasonality of ingredients, number to be served, etc.
• Establishes and maintains appropriate food portions with respect to the Private Residence’s pricing guidance.
• Assign prices for food items on daily menus in the lounge that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menus.
• Prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures.
• The ability to prepare a weekly payroll report.
• Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
• Coordinate and supervise the ordering of food supplies; keeps cost accounts; and takes responsibility of food preparation areas.
• Hire, train, discipline, supervise and organize all culinary and lounge personnel on a regular basis.
• Complete and provide performance evaluations for all employees making recommendations for salary increases as warranted.
• Treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover.
• Maintain a consistently high level of employee morale and motivation.
• Coordinate with appropriate departments any special functions regarding food preparation and presentation, including additional costs and staffing requirements.
• Ensure that sanitation standards as set forth by Four Seasons and the state are in compliance as well as the cleanliness and neatness of the kitchen.
• Supervise the maintenance and cleanliness of all food preparation equipment.
• Develop and ensure a safe working environment for people to work.
• Set up control systems which will assure quality and portion consistency.
• Create proper purchasing specifications.
• Monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
• Monitor and review food presentations and make recommendations for needed changes.
• Communicate with director of residences on a regular basis the activities and result of the kitchen.
• Monitor the employee cafeteria and pantry to ensure a quality product and a variety of menu items.
• Respond properly in any building emergency or safety situation.
• Perform other tasks or projects as assigned by the director of residences.
• Setup specialty menus for private catering and events
• Daily supervision and management of all department staff, including servers, stewards, cooks, and cleaning personnel.
• Participation in leadership meetings, weekly, and as needed.
• Development of annual budget.
• Ability to adjust forecasts and daily covers.

Benefits

• Medical, Dental, Vision, Employee Assistance Program and 401(k) Retirement Savings Plan
• Excellent training and development opportunities
• Exclusive discount and travel programs with Four Seasons Hotels and Resorts
• Complimentary dry cleaning for employee uniforms
• Complimentary employee meals

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed