Terrace Chef de Cuisine - The Langham, Pasadena

Careers - Langham Hospitality Group

4d•$98,000 - $102,000

About The Position

The Chef de Cuisine oversees all culinary operations for the hotel’s multi‑unit food and beverage program, including the 3‑meal restaurant, bar, pool outlet, and room service. This position is responsible for leading, training, and developing the culinary team while ensuring consistent, exceptional food quality, operational efficiency, and outstanding guest satisfaction. The Chef de Cuisine develops and executes menus that highlight eclectic New American–Californian cuisine, with strong emphasis on California local, seasonal, and sustainable ingredients, coastal influences, and health-minded dishes reflective of Southern California dining preferences. This role leads recipe development, menu costing, culinary innovation, and menu matrix planning across all outlets.

Requirements

Strong creativity and artistry in New-American, Californian cuisine.
Deep understanding of California local, seasonal, and sustainable products.
Ability to execute with speed, accuracy, and consistency.
Strong leadership, communication, delegation, and coaching abilities.
Ability to remain calm, organized, and solution-oriented under pressure.
Skilled in recipe development, costing, and menu engineering.
Proven ability to build and maintain a cohesive, positive team environment.
Culinary college degree preferred.
4–5 years of experience as a Restaurant Chef or Chef de Cuisine in a luxury hotel or high-end restaurant.
Supervisory experience required.
Valid Food Handler’s Certificate required.

Nice To Haves

Experience overseeing multiple outlets or concepts is strongly preferred.
SERV Safe Manager certification preferred.

Responsibilities

Supervise, train, coach, evaluate, and recognize culinary staff to maintain high levels of performance and morale.
Oversee scheduling, labor planning, staff assignments, and daily communication across all kitchen outlets.
Foster a collaborative, respectful, and creative kitchen culture
Create, execute, and maintain seasonal menus that reflect an eclectic blend of New American and Californian cuisine.
Develop dishes centered around fresh, local, sustainable California products, coastal seafood, and produce-driven preparations.
Build and maintain all recipes, costed recipe cards, plating guides, prep lists, and menu matrices for each outlet.
Ensure menus support health-forward options suited for Southern California clientele.
Lead culinary innovation and exploration of new ingredients, suppliers, and techniques.
Manage culinary operations for the 3-meal restaurant, Tap Room, Club Lounge, Pool outlets, and room service programs.
Meet daily with the Executive Chef to review business forecasts, group/banquet activity, operational needs, and menu adjustments.
Communicate changes, priorities, and service expectations to staff to maintain smooth, efficient operations.
Provide hands-on support during peak service periods or as needed.
Inspect tools, equipment, and supplies for cleanliness and proper function.
Verify production schedules, par levels, and daily prep priorities.
Requisition and transport necessary supplies from storage areas.
Maintain cleanliness, organization, and readiness of all workstations and kitchen areas.
Ensure all daily tasks are completed and documented before staff sign out.
Enforce strict compliance with state and local health codes, hotel sanitation standards, and food safety protocols.
Oversee proper food storage, labeling, rotation, and temperature management.
Ensure consistent execution of recipes, portion standards, plating specifications, and flavor profiles.
Collaborate with Stewarding to maintain a clean, organized, and efficient back‑of‑house environment.
Manage food cost performance through portion control, production accuracy, and waste reduction.
Conduct and reconcile weekly and monthly inventories.
Analyze menu performance, product mix, and profitability to optimize cost and value.
Assist in vendor selection with an emphasis on supporting local California purveyors and sustainable producers.
Attend all required departmental and hotel meetings.
Maintain knowledge of hotel policies, procedures, and operational guidelines; ensure team compliance.
Document staff performance, operational issues, corrective actions, and departmental improvements as needed