Restaurant Chef (Temporary) - InterContinental Los Angeles
About The Position
The Restaurant Chef assists in managing a food and beverage outlet, shift, or section of food and beverage operations. The role supervises kitchen employees and entry-level culinary staff in preparing, cooking, garnishing, and presenting food. The chef is responsible for menu planning and development, recipe and dish costing, and cost control. The position assists the Executive Chef with food preparation across multiple food and beverage outlets or facilities, or may independently supervise preparation for one or more outlets. Its primary duties are professional chef work and supervision of culinary employees. This position requires a high school diploma or equivalent and two years of experience as a chef, or an equivalent combination of education and culinary or kitchen operations experience. A culinary arts degree or certificate is preferred. Duties may require working nights, weekends, or holidays. The position is classified as non-exempt and is subject to overtime in accordance with federal and state regulations.
Requirements
- High school diploma or equivalent, plus two 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 and the ability to interact with employees and guests in a manner that reflects positively on the hotel, brand, and company.
- Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances.
- Reading and writing abilities for giving and receiving instructions and preparing recipes.
- Problem-solving, reasoning, motivating, 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 agency.
- May be required to work nights, weekends, and/or holidays.
Nice To Haves
- Degree or certificate in culinary arts.
Responsibilities
- Supervise assigned staff, communicate goals, assign and schedule work, and communicate and enforce policies and procedures.
- Recommend and initiate disciplinary or other staffing actions in accordance with company policies; alert management to potentially serious issues; and assist with employee selection, training, development, and performance coaching.
- Assist in developing menu concepts; develop, test, and cost new menu items; and maintain accurate, updated recipes and dish costing.
- Oversee food preparation methods, portion sizes, and timeliness, and control food usage to minimize waste.
- Inspect the cleanliness of kitchen floors and stations; follow food storage procedures and applicable sanitation and health regulations; and notify Maintenance of needed repairs.
- Review menus for the following day and prepare requisitions for food and supplies; maintain inventory control procedures.
- Maintain and enforce procedures for food, beverage, inventory, and equipment security and storage; timely replenishment of supplies, inventory, and uniforms; and waste and cost control.
- Assist in determining minimum and maximum stock levels for food, materials, and equipment.
- Assist with cooking and food preparation as required.
- Coordinate and communicate with other departments to support teamwork and quality service; assist sales, catering, and banquet teams with events.
- Interact with guests to support their satisfaction; work with vendors to order supplies and equipment and ensure price and quality; and interact with health departments and regulatory agencies regarding safety and inspections.
- May serve as Manager on Duty and perform other duties as assigned.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Career Level
Mid Level
Education Level
High school or GED
