Executive Sous Chef - InterContinental Los Angeles Downtown

IHG•CA, CA

14h•$115,000 - $125,000•Onsite

About The Position

The Executive Sous Chef supervises the day-to-day work of Sous Chefs and other culinary staff to ensure food preparation, presentation, and quality meet requirements. The role supports employee training and scheduling, follows health and safety regulations and company standards, and serves as Executive Chef in their absence. This position oversees culinary operations at a large, full-service luxury hotel with multiple food and beverage outlets and banquet facilities serving more than 500 people. It coordinates with other departments and outside contacts, supports special events, and may serve as Manager on Duty or perform other assigned duties.

Requirements

High school diploma or equivalent and three years of experience as a chef, or an equivalent combination of education and culinary or kitchen operations experience.
Ability to carry or lift items weighing up to 50 pounds.
Ability to move about the kitchen and handle food, objects, products, and utensils.
Ability to bend, stoop, and kneel.
Communication skills for interacting with guests, employees, and third parties.
Reading and writing abilities for paperwork, management reports, inventory ordering and receiving, and giving and receiving instructions.
Mathematical skills, including basic math, budgeting, profit and loss concepts, percentages, and variances.
Problem-solving, reasoning, motivational, organizational, and training abilities.
Alcohol awareness certification and/or a food service permit or valid health/food handler card as required by local or state government.

Nice To Haves

Degree or certificate in culinary arts.

Responsibilities

Supervise culinary staff operations and assignments, communicate goals, and assign and schedule work.
Assist in communicating and enforcing policies and procedures.
Recommend and initiate staffing, salary, disciplinary, and other human-resources actions in accordance with company policies; alert management to potentially serious issues.
Oversee food preparation methods, portion sizes, and timeliness, and control food usage to minimize waste.
Review upcoming menus and prepare requisitions for food and supplies; maintain inventory controls, assist with inventory counts, and order items as needed.
Assist the Executive Chef in setting minimum and maximum stock levels for food, materials, and equipment.
Assist the Executive Chef with creating and testing recipes, maintaining accurate dish documentation, and costing dishes prepared and sold.
Assist in developing menus and concepts in response to business and industry trends.
Maintain procedures for food, beverage, inventory, and equipment security and storage; replenish supplies and uniforms promptly; minimize waste and control costs.
Ensure kitchen equipment is operational and regularly cleaned, and ensure kitchen areas and storerooms are clean and stocked in accordance with business needs and sanitation requirements.
Notify Engineering of maintenance and repair needs.
Promote teamwork and quality service through communication and coordination with departments including Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.
Assist sales, catering, and banquet teams with banquets, parties, and other special events.
Interact with guests to support their satisfaction; work with vendors on supplies, equipment, price, and quality; and communicate with health and regulatory agencies regarding safety and inspections.
May serve as Manager on Duty and perform other duties as assigned.