Job Overview
Employment Type
Full-time
Compensation
Salary
Range $95,000.00 - $131,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
bonus eligibility
Employee Discounts
Career development opportunities
Job Description
SLS Hotel a Luxury Collection Hotel Beverly Hills, located in the vibrant city of Los Angeles, California, is a distinguished member of Marriott International's Luxury Collection portfolio. This establishment exemplifies luxury hospitality, combining the rich heritage of unique architectural design and exquisite service to provide guests with memorable experiences. Situated at 465 S La Cienega Blvd, SLS Hotel offers a dynamic, high-end environment featuring elegant guest rooms, exceptional dining options, and a commitment to personalized service that reflects the culture and charm of Beverly Hills. As part of the Luxury Collection, this property stands out by delivering authentic experiences that resonate deeply with luxury travelers seeking exclusivity and impeccable standards.
The role of the Culinary Manager at SLS Hotel is a full-time management position with a salary range between $95,000 and $131,000 annually, inclusive of bonus eligibility. This role is integral to the daily operations and success of all food and beverage services across multiple venues including banquets, room service, restaurants, bars, lounges, and the employee cafeteria. The Culinary Manager will personally perform culinary tasks while leading the kitchen staff, ensuring that all food-related functions meet the highest quality, sanitation, and safety standards. Leadership and development of the culinary team, including direct reports, are key responsibilities, with an emphasis on fostering a culture of collaboration, mutual respect, and continuous improvement.
This position requires a hands-on approach to supervision, guiding the preparation and presentation of high-quality food products and maintaining consistency across all kitchen areas. The Culinary Manager will direct menu development, manage purchasing and inventory control, and oversee food cost and budget compliance. Ensuring exceptional customer service is also paramount, with the manager responsible for coaching staff, enhancing guest satisfaction, and addressing concerns promptly. The Culinary Manager must also champion the brand's safety standards and uphold all food handling certifications and sanitation protocols.
Working within a luxury hotel setting demands that the Culinary Manager not only possesses strong culinary expertise but also excels in interpersonal communication, problem-solving, and strategic thinking. This role involves working closely with other departments such as Banquet Chef and Catering to align food knowledge and menu composition with service delivery. The ideal candidate will have proven experience in managing kitchen operations, coaching and mentoring employees, and administering performance appraisals. Marriott International's commitment to diversity and equal opportunity ensures a supportive and inclusive working environment.
Joining SLS Hotel as a Culinary Manager offers the opportunity to be part of a globally recognized brand committed to excellence, growth, and meaningful career advancement. The role promises a challenging yet rewarding career path for a culinary professional passionate about leadership, quality, and guest experience. If you are dedicated to culinary excellence and inspired to work in an iconic luxury setting, this position is an excellent opportunity to elevate your career while contributing to memorable guest experiences at one of Beverly Hills’ premier hotel destinations.
The role of the Culinary Manager at SLS Hotel is a full-time management position with a salary range between $95,000 and $131,000 annually, inclusive of bonus eligibility. This role is integral to the daily operations and success of all food and beverage services across multiple venues including banquets, room service, restaurants, bars, lounges, and the employee cafeteria. The Culinary Manager will personally perform culinary tasks while leading the kitchen staff, ensuring that all food-related functions meet the highest quality, sanitation, and safety standards. Leadership and development of the culinary team, including direct reports, are key responsibilities, with an emphasis on fostering a culture of collaboration, mutual respect, and continuous improvement.
This position requires a hands-on approach to supervision, guiding the preparation and presentation of high-quality food products and maintaining consistency across all kitchen areas. The Culinary Manager will direct menu development, manage purchasing and inventory control, and oversee food cost and budget compliance. Ensuring exceptional customer service is also paramount, with the manager responsible for coaching staff, enhancing guest satisfaction, and addressing concerns promptly. The Culinary Manager must also champion the brand's safety standards and uphold all food handling certifications and sanitation protocols.
Working within a luxury hotel setting demands that the Culinary Manager not only possesses strong culinary expertise but also excels in interpersonal communication, problem-solving, and strategic thinking. This role involves working closely with other departments such as Banquet Chef and Catering to align food knowledge and menu composition with service delivery. The ideal candidate will have proven experience in managing kitchen operations, coaching and mentoring employees, and administering performance appraisals. Marriott International's commitment to diversity and equal opportunity ensures a supportive and inclusive working environment.
Joining SLS Hotel as a Culinary Manager offers the opportunity to be part of a globally recognized brand committed to excellence, growth, and meaningful career advancement. The role promises a challenging yet rewarding career path for a culinary professional passionate about leadership, quality, and guest experience. If you are dedicated to culinary excellence and inspired to work in an iconic luxury setting, this position is an excellent opportunity to elevate your career while contributing to memorable guest experiences at one of Beverly Hills’ premier hotel destinations.
Job Requirements
- High school diploma or GED
- 6 years experience in culinary, food and beverage, or related professional area
- or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 4 years experience in culinary, food and beverage, or related professional area
- ability to lead kitchen operations
- strong communication and interpersonal skills
- knowledge of food safety and sanitation procedures
- capability to manage budgets and controllable expenses
- experience supervising and training staff
- capacity to develop and maintain kitchen standards and procedures
- commitment to providing excellent customer service
- ability to handle guest complaints and feedback
- proficiency in employee performance evaluation and discipline processes
Job Qualifications
- High school diploma or GED with 6 years of relevant culinary or food and beverage experience
- or 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related field with 4 years of relevant professional experience
- strong leadership and team management skills
- excellent interpersonal and communication abilities
- proven ability to manage budgets and control expenses
- knowledge of food safety and sanitation standards
- experience in menu development and food presentation
- ability to provide exceptional customer service and resolve guest issues
- competency in staff training, coaching, and performance management
- proficiency in coordinating multiple kitchen and dining operations
- familiarity with purchasing and inventory control processes
- capacity to lead by example and maintain high standards
Job Duties
- Provides direction for all day-to-day kitchen operations
- understands employee positions to perform duties or determine replacements
- provides guidance and sets performance standards
- utilizes interpersonal and communication skills to lead and influence others
- encourages mutual trust and cooperation among team members
- ensures property policies are administered fairly and consistently
- reviews staffing levels to meet guest service and financial objectives
- establishes open and collaborative relationships with employees
- solicits employee feedback and addresses concerns
- supervises and coordinates cooks and food preparation staff
- demonstrates new cooking techniques and equipment to staff
- develops and implements purchasing and receiving guidelines
- establishes performance, budget, and team goals
- communicates importance of safety procedures
- manages controllable expenses including food cost and supplies
- participates in budgeting processes
- enforces brand's safety standards
- provides direction for menu development
- monitors quality of raw and cooked food
- creates decorative food displays
- ensures compliance with food handling and sanitation standards
- maintains required food handling certifications
- prepares and cooks various foods
- supports exceptional customer service behaviors
- coaches individuals to improve guest service
- manages daily operations to meet customer expectations
- demonstrates leadership in guest hospitality
- interacts with guests for feedback
- handles guest problems and complaints
- empowers employees to provide excellent service
- reviews guest satisfaction data for improvements
- identifies developmental needs and coaches staff
- ensures fair employee treatment
- trains kitchen associates in cooking and presentation
- administers performance appraisals for managers
- collaborates with Banquet and Catering departments
- observes and provides feedback on service behaviors
- manages employee discipline and documentation
- communicates effectively with executive teams and staff
- analyzes information and resolves problems
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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