Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $90,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Paid Time Off
Employee assistance program
Retirement Plan
Career development opportunities
Discounted travel program
Job Description
Conrad Los Angeles is the newest luxury hotel in downtown Los Angeles, part of the prestigious Hilton portfolio and a key component of The Grand LA, a billion-dollar mixed-use development poised to redefine the city’s cultural and hospitality scene. As the seventh Conrad hotel in the United States and the first in California, this opulent destination boasts over 300 elegantly appointed rooms, a world-class spa, and an impressive 16,000-square-foot rooftop pool deck that offers unparalleled city views. The hotel’s 12,000 square feet of event space provides flexible and sophisticated venues for gatherings, conferences, and celebrations, attracting a discerning clientele who... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 5 years of experience in culinary operations with at least 2 years in a supervisory role
- Ability to work flexible hours including weekends and holidays
- Physical stamina for kitchen work
- Knowledge of federal, state, and local health regulations
- Strong organizational and time management skills
- Legal authorization to work in the U.S.
Job Qualifications
- Culinary degree or equivalent experience
- Proven experience in a leadership role within luxury hotel culinary operations
- Strong knowledge of food safety and sanitation standards
- Excellent interpersonal and communication skills
- Ability to manage and motivate a diverse team
- Familiarity with current culinary trends and innovative techniques
- Experience in cost control and budgeting
Job Duties
- Assist the Executive Chef in the direction and oversight of all culinary operations including preparation and production of hotel meals
- Ensure food quality and presentation standards are met
- Maintain compliance with safety, sanitation, and regulatory standards
- Monitor and develop team member performance through supervision, counseling, and training
- Interact with guests and clients to assess satisfaction and address issues
- Stay abreast of current food trends, techniques, and regional tastes
- Implement cost controls and procedures to maximize profitability
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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