Chef de Cuisine- InterContinental Los Angeles Downtown

IHG•Los Angeles, CA

15h•$110,000 - $114,000•Onsite

About The Position

As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience. If you’d like to embrace a wider world of experiences and opportunities, we’d like to welcome you to the world’s most international luxury hotel brand. InterContinental Los Angeles Downtown is located in the Wilshire Grand building, standing 73 stories tall in the core of Downtown’s historic, entertainment, financial, arts, and sports districts. Ideally placed at the heart of the revitalized, energy-charged urban center of the United States’ second-largest city, the hotel provides first-class hospitality that seamlessly intertwines with the fabric of the burgeoning Downtown area.

Requirements

Advanced culinary training and three years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience.
This job requires ability to perform the following: Carrying or lifting items weighing up to 50 pounds, Moving about the kitchen, Handling food, objects, products and utensils, Bending, stooping, kneeling.
Communication skills are utilized a significant amount of time when interacting with subordinates and coworkers.
Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
Reading and writing abilities are utilized often when giving and receiving instructions and preparing and documenting recipes.
Problem solving, reasoning, motivating, organizational and training abilities are used often.
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

Nice To Haves

Degree or certificate in culinary arts preferred.

Responsibilities

Develop new menu concepts. Prepare, test, and cost out new menu items.
Maintain updated and accurate recipes and costing of all dishes prepared for special events.
Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
Supervise activities of assigned staff, communicate goals, and assign/schedule work to ensure proper coverage.
Communicate and enforce policies and procedures. Recommend and initiate disciplinary or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
Assist with employee selection, training and development, and performance coaching.
Promote teamwork and quality service through daily communication and coordination with other departments.
Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.
Interact with outside contacts: Guests – to ensure their total satisfaction, Vendors – to order supplies and equipment and ensure best prices and quality, Health Department and other regulatory agencies – regarding safety matters and kitchen inspections.
Assist sales, catering, and banquet staffs with banquets, parties and other special events.
Ensure that kitchen is prepared for the following day’s work.
Ensure that all equipment is in proper operational condition and is cleaned on a regular basis.
Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment.
Inspect the cleanliness of the line floor and kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations.
Notify Engineering of any maintenance and repairs needs.
Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.