Chef de Cuisine

EOS Hospitality•Los Angeles, CA

12h•Onsite

About The Position

L’Ermitage Beverly Hills, established in 1975, is an exclusive Five-Star, AAA Five Diamond, Two Michelin Keys property committed to world-class hospitality. Every team member contributes to the timeless experience provided to guests. The Chef de Cuisine will be responsible for overseeing all culinary operations within the restaurant, ensuring the highest level of quality, creativity, and consistency. This role requires exceptional leadership skills, a refined palate, and an unwavering commitment to excellence. As the driving force behind the kitchen, the Chef de Cuisine will mentor and inspire a talented team of chefs, manage day-to-day operations, and collaborate closely with the Executive Chef to curate a sophisticated and dynamic menu.

Requirements

4+ years of professional kitchen leadership experience in a full-service restaurant.
Strong understanding of culinary preparations and advanced knife skills.
Successful completion of satisfactory background check.
Available and willing to work flexible hours based on business needs including weekdays and weekends.
Demonstrates strong communication, organizational, and problem-solving skills.
Expresses sincere enthusiasm for the role and passion for culinary.
Must know how to prioritize, delegate, and respond in a timely fashion.
Able to work under pressure, multi-task, and stay focused while maintaining hospitality.
Ability to remain standing for up to 10 hours.
Ability to remain stationary in desk/meeting environment for up to 8 hours.
Ability to move up and down stairs occasionally.
Ability to move quickly based on guest needs.
Ability to regularly move and lift up to 50 lbs.
Ability to use repetitive manual dexterity frequently, such as peeling, cutting, mixing, dishwashing, etc.
Ability to bend, stretch, and reach frequently, including above head, and repetitively during a shift.
Ability to bend at the waist regularly, such as washing dishes over a sink for an extended period of time.
Ability to lift above head, such as accessing storage or exchanging glassware racks.
Ability to visibly survey areas clearly and inspect visual details such as finished dishes.
Ability to communicate and exchange information effectively.
Ability to read, write, speak, and understand basic English.
Ability to complete a satisfactory background check.
Ability to perform assigned tasks, operate equipment, and complete job duties in a safe manner.
Ability to work flexible hours based on business needs including midweek and weekend days.

Nice To Haves

Some banquet/event experience a plus.
Some classroom culinary training a plus, but not required.

Responsibilities

Manages culinary personnel, specifically Dishwasher/Stewards and Cooks, to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, and weekly scheduling.
Create effective, cost-efficient schedules for assigned culinary team based on forecast and budget.
Responsible for onboarding and the development of departmental training and outcomes, issuance and adherence to uniform/appearance policy, time and attendance policy, culinary standards and expectations, etc.
Follow company guidelines for progressive disciplinary action, involving People + Culture team in all steps of process.
Conduct daily shift briefings to kitchen staff, developing topics to discuss such as operational focuses, safety issues, specials, culinary education, guest feedback, etc.
Provide proactive communication of all standards to staff.
Complete assigned employee performance reviews/evaluations as required.
Serve as kitchen manager, overseeing daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report.
Assist with training and education of culinary staff on appropriate execution, timing, and presentation of all dishes.
During shift, oversee inventory of stations, control quality of food, avoiding waste, and proper rotation.
Assist with inventory management, par levels, and ordering/receiving.
Estimate food consumption, place orders, and code invoices timely.
Check food purchases for proper ordering, quality, and price structure, inspecting upon arrival.
Have full knowledge of all menu items, daily features, and promotions.
Develop menu according to industry trends in food preparation, creating exciting new dishes on a rotational basis as determined by EOS F&B Leadership and General Manager.
Manage food cost of all menu items and ensure pricing reflects necessary cost of goods and services.
Consistently work in different culinary stations daily, based on needs.
Train on and practice proper food sanitation procedures including labeling, rotation, storage, and hygiene requirements.
Ensure the cleanliness of all work areas, utensils, and equipment.
Responsible for all overall sanitation of kitchen environment and health inspection requirements.
Ensure proper operation/maintenance of all kitchen equipment and tools.
Check all stations at the end of every shift for proper food storage and sanitation.
Practice conscious knowledge of food allergies and safety in preparation.
Lead by example through a clean and organized station and kitchen.
Liaise daily with outlet managers to keep open lines of communication regarding guest feedback.
Expedite food regularly, practicing and training for proper timing of food courses.
Coordinate workflow to ensure a smooth-running operation.
Monitor and delegate to subordinate team members to ensure they remain busy during their shift.
Create an ongoing list of tasks ahead of time for use during the slower moments should they arise.
Demonstrate a team-focused attitude and encourage collaboration.
Understand and use safe work practices for all safety precautions including Emergency Evacuation Procedures, Violence in the Workplace, Accident Reporting, OSHA Compliance, and Bloodborne Pathogen Procedures.
Attend meetings and training sessions as required.
Comply with all policies as outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform and dress code standards, anti-harassment policy, and substances in the workplace.