Restaurant Chef (Temporary) - InterContinental Los Angeles

IHG•Los Angeles, CA

7h•$75,000 - $85,000•Onsite

About The Position

InterContinental Los Angeles Downtown is the tallest building west of Chicago and an architectural icon of luxury hospitality. Located in the heart of downtown's historic financial and arts district, the hotel features 889 guest rooms, multiple culinary venues including La Boucherie (an American steakhouse with a French twist), Lobby Bar, and Spire 73 (the tallest open-air rooftop bar in the Western Hemisphere). The hotel is LEED-Gold certified and has received numerous awards. It also boasts a sky lobby, fitness center, Club InterContinental Lounge, outdoor pool, and extensive meeting and event spaces.

Requirements

Completion of a high school diploma or equivalent.
Two years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience.
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 utilized a significant amount of time when interacting with others.
Demonstrated ability to interact with employees and guests that reflects highly on the hotel, the brand and the Company.
Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances.
Reading and writing abilities utilized often when giving and receiving instructions and preparing recipes.
Problem solving, reasoning, motivating, organizational and training abilities 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

Assist in developing new menu concepts, testing, and costing new menu items.
Maintain updated and accurate recipes and costing of all dishes.
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.
Communicate and enforce policies and procedures.
Recommend and initiate disciplinary or other staffing/human resource-related actions.
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.
Assist sales, catering, and banquet staffs with banquets, parties and other special events.
Interact with guests to ensure their total satisfaction.
Interact with vendors to order supplies and equipment and ensure best prices and quality.
Interact with Health Department and other regulatory agencies regarding safety matters and kitchen inspections.
Inspect the cleanliness of the line floor and all kitchen stations.
Maintain and strictly abide by proper storage procedures and state sanitation and health regulations.
Notify the Maintenance Department of any needed repairs.
Review the following day’s menus and complete requisitions for food and supplies.
Maintain inventory control procedures.
Maintain and enforce procedures for security and proper storage of food and beverage products, kitchen inventory and equipment.
Replenish supplies, inventory, uniforms, etc. in a timely and efficient manner.
Minimize waste and control costs.
Assist in determining the minimum and maximum stocks of all food, material and equipment.
Assist in cooking and food preparation as required.
May serve as Manager on Duty or perform other duties as assigned.
Supervise the preparation of food for multiple F&B outlets or facilities, or independently supervise food preparation for one or more outlets.