Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $90,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Mental Health Resources
Paid Time Off
Travel program
Career growth opportunities
Employee assistance program
Recognition and rewards
Job Description
Conrad Los Angeles is the newest luxury hotel located in downtown Los Angeles, as part of the ambitious billion-dollar project, The Grand LA. This hotel marks the seventh Conrad Hotel in the United States and is the first Conrad property in California. Strategically situated in downtown LA's cultural corridor, Conrad Los Angeles offers an exceptional blend of luxury, culture, and entertainment. The hotel features over 300 elegantly designed rooms, a world-class spa, a stunning 16,000-square-foot rooftop pool deck, 12,000 square feet of state-of-the-art event space, and three dynamic dining experiences, including the signature restaurant San Laurel, which operates in partnership... Show More
Job Requirements
- A minimum of 3 years of experience in senior culinary roles
- Ability to work flexible hours including weekends and holidays
- Certification in food safety and sanitation
- Strong organizational and leadership skills
- Proficiency in budgeting and cost control
- Excellent customer service orientation
- Ability to work in a fast-paced environment
Job Qualifications
- Proven experience in culinary leadership roles
- Formal culinary education is preferred
- Knowledge of food safety and sanitation standards
- Strong team management and mentoring skills
- Ability to maintain high standards of food quality and presentation
- Excellent communication and interpersonal skills
- Familiarity with current food trends and regional cuisine
Job Duties
- Assist the Executive Chef in the direction and oversight of all culinary operations including preparation and production of meals
- Ensure food quality and presentation meet high standards
- Comply with all safety, sanitation, and alcohol awareness regulations
- Monitor and develop team member performance including supervision, training, scheduling, and evaluations
- Interact with guests and clients to monitor satisfaction and address any issues
- Stay current on food trends, techniques, and regional tastes
- Implement cost controls and operational policies to ensure profitability
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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