Chef de Cuisine

Beverly Hills, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $80,000.00 - $95,000.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

flexible scheduling

Job Description

L'Ermitage Beverly Hills is a distinguished luxury hotel located in the heart of Beverly Hills. Since its establishment in 1975, it has been a symbol of elegance and discretion, offering guests an intimate and refined experience in hospitality. The hotel is rated as a prestigious Five-Star, AAA Five Diamond property and has earned Two Michelin Keys, underscoring its commitment to excellence and quality in service. Known for providing world-class hospitality, L'Ermitage strives to create an unforgettable stay for travelers who seek sophistication and comfort. The hotel's ethos revolves around attention to detail, personalized service, and maintaining a timeless atmosphere of luxury. Every member of the team plays an integral role in upholding the brand's reputation and delivering exceptional experiences to guests.

The role of Chef de Cuisine at L'Ermitage Beverly Hills is pivotal in maintaining the high culinary standards synonymous with the hotel. This position involves overseeing all culinary operations within the hotel’s restaurant, ensuring that every dish served reflects the pinnacle of quality, creativity, and consistency. The Chef de Cuisine acts as the leader and mentor to the culinary team, which includes dishwashers, stewards, and cooks. The ideal candidate will exhibit exceptional leadership qualities, a sophisticated palate, and an unwavering dedication to culinary excellence. Responsibilities include hiring and training staff, conducting performance reviews, creating cost-efficient schedules, and managing day-to-day kitchen operations including sanitation, inventory, and food cost control. The Chef de Cuisine collaborates closely with the Executive Chef to develop a dynamic and innovative menu that aligns with current industry trends and guest expectations.

Additionally, this role involves ensuring compliance with all health and safety regulations, maintaining kitchen cleanliness, overseeing equipment maintenance, and fostering a team-focused work environment. The Chef de Cuisine is expected to communicate proactively with outlet managers to handle guest feedback effectively and to ensure smooth culinary service. Flexibility in working hours is required, as well as the physical ability to perform demanding tasks associated with kitchen operations. This position is ideal for someone who is passionate about culinary arts, demonstrates strong organizational and problem-solving skills, and thrives under pressure while maintaining a courteous and hospitable demeanor. L'Ermitage is committed to equal employment opportunities and invites qualified candidates who are enthusiastic about contributing to a refined culinary legacy to apply.

Job Requirements

Ability to remain standing for up to 10 hours
Ability to remain stationary in desk or meeting environment for up to 8 hours
Ability to move stairs occasionally
Ability to move quickly based on guest needs
Ability to regularly move and lift up to 50 lbs
Ability to use repetitive manual dexterity such as peeling, cutting, mixing, dishwashing
Ability to bend, stretch, and reach frequently including above head during shift
Ability to bend at the waist regularly such as washing dishes over sink
Ability to lift above head accessing storage or exchanging glassware racks
Ability to inspect finished dishes visually
Ability to communicate and exchange information effectively
Ability to read, write, speak, and understand basic English
Ability to complete satisfactory background check
Ability to perform tasks and operate equipment safely
Ability to work flexible hours including midweek and weekends

Job Qualifications

Food handling certification required
Minimum 4 years professional kitchen leadership experience in a full-service restaurant
Experience with banquet or event service is a plus
Classroom culinary training is an advantage but not required
Strong understanding of culinary preparations and advanced knife skills
Successful completion of satisfactory background check
Strong communication, organizational, and problem-solving skills
Ability to prioritize, delegate, and respond promptly
Ability to work under pressure and multitask while maintaining hospitality
Enthusiastic and passionate about culinary arts
Flexible availability including weekdays and weekends

Job Duties

Manage culinary personnel including dishwasher/stewards and cooks
Create cost-efficient schedules based on forecast and budget
Onboard and develop departmental training and enforce policies
Conduct daily shift briefings with kitchen staff
Complete employee performance reviews and evaluations
Oversee daily kitchen activities including food preparation, sanitation, inventory, and food cost reports
Train and educate culinary staff on dish execution, timing, and presentation
Monitor inventory and control food quality and waste
Assist with inventory management, ordering, receiving and inspection
Maintain full knowledge of menu items, daily features, and promotions
Develop and update menu according to industry trends
Manage food costs and menu pricing
Work at various culinary stations as needed
Enforce food sanitation procedures and kitchen cleanliness
Ensure maintenance and proper operation of kitchen equipment
Inspect stations at shift end for food storage and sanitation
Practice food allergy awareness and safety in preparation
Lead by example with clean and organized kitchen practices
Communicate daily with outlet managers on guest feedback
Expedite food service and coordinate workflow
Delegate tasks and ensure team productivity
Foster a team-focused and collaborative atmosphere
Adhere to safety and compliance protocols
Attend mandatory meetings and training sessions
Comply with company policies including time, attendance, and dress code