Chef de Cuisine

Location

Los Angeles Hotel

From sunny beaches to world-class entertainment, the city of Los Angeles is a great place to live, work and play. The four-diamond Omni Los Angeles Hotel is located in downtown's cultural district. The hotel is adjacent to the Walt Disney Concert Hall, Dorothy Chandler Pavilion, MOCA and numerous other entertainment destinations.

Currently ranked #1 by Trip Advisor for Best Downtown Hotels in Los Angeles, the Omni Los Angeles strives to provide the highest quality product and customer service to each and every guest. Omni Hotels & Resorts believes in The Power of One, the practice of empowering every associate to do their best to ensure our guests feel comfortable and appreciated. This philosophy is the reason why the Omni Los Angeles has been so successful in customer satisfaction throughout the years. It is our mission to inspire and reward our associates, and we are committed to being the employer of choice in the hospitality industry. If you are a friendly, motivated individual, with a passion to serve others, the Omni Los Angeles Hotel may be your perfect match.

Job Description

This position is in charge of all things related to the Noe kitchen, to include menu creation with the Executive Chef, management of Noe kitchen staff, ordering and purchasing of inventory. Assist in maintaining smooth operations of the kitchen, Ensures food is prepared according to and exceeding specifications; assist in training line staff to the hotel and kitchen standards. Responsible for all kitchen operations in the absence of Chef.

Responsibilities

• Responsible for all culinary operation at Noe, the "signature restaurant" of the hotel• Leadership, of each moment on the job. The incentive for the job is leadership in all areas.• Responsible for efficient food and labor cost.• Responsible for overseeing equipment maintenance and safety in all food service areas.• Training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge.• Is fluent with Associate Service Center operating procedures, employee evaluation, documentation, safety, accident reports, benefit requests and personal action forms.• Monitor china, glass and silver usage/breakage and inventory. Able to source product and specs for equipment.• Monitors kitchen policy of uniforms, attendance, and appearance on culinary and stewarding employees.• Responsible for cleanliness and organization of all walkin coolers and freezers, to include pastry, all reach in coolers, dry storage and public use areas of kitchen. This is a daily task that must be completed.• Control food safety and sanitation with in the entire kitchen, educate and train in needed areas. Check dates and quality of all areas of food service.• Communicate with food and beverage managers and Director of Food and Beverage on all issues and activity.• Oversees and participates in food production. • Able to expedite and perform all station or line cook functions.• Completes daily production list for line staff and delegates assigned duties, follow purchasing and ordering established guidelines.• Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications.• Works with staff on mise en plas and checks each station for completion and quality prior to service.• Are current with food industry, broad, advanced culinary knowledge and cooking skills, able to teach.• Maintains a positive attitude and positive, inspiring, motivated, kitchen environment.• Able to develop recipes, food cost analysis and menu development.• Consistently write, develop and execute a brunch menu.• Able to write, develop, and execute a special function menu with in budget for restaurant and banquets with the current food philosophy and technique established.• Responds to shift coverage either morning breakfast cook or restaurant line when needed.• Responsible for a quality staff meal and maintenance of food area. Daily checks the prep area of associate meals and coolers, proper rotation and monthly menu development.• Competent with Microsoft Word, Excel, Kronos, Synergy programs.• Fluent in all areas of food safety and health department as determined by the California Department of Health and corporate mandated ECOSURE.• Involved with work and work related issues, communicates with other managers outside of Food and Beverage Department to contribute to a smooth hotel operation.• Reads and is well versed on industry related journals to include popular magazines, food writing, media and industry related functions.• Capable of being described by others as passionate about work, food and people. When speaking about work, others in the kitchen and department are excited about what you have to say or demonstrate.• Entirely committed to excellence and the pursuit of perfection.• Able to recognize efforts and commitment in others and note the achievements while setting another goal to keep moving forward, never resting on accomplishments.• Exudes fulfillment with work and belief in hospitality, prepared to work as hard as you can to get the job done and to do it better.

Qualifications

• Able to lift 50 pounds.• Able to stand on feet for long periods of time in a hot environment. • Schedule will reflect business demands. Long and unusual hours on occasion.• Strong listening and compassionate ear for employee personal and professional issues• Exposure to cleaning chemicals, some may be hazardous• Exposure to food and beverage items• Exposure to heat, steam, humidity as well as refrideration up to freezing temperatures