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Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $90,000.00
Work Schedule
Standard Hours
Flexible
Weekend Shifts
Benefits
Medical insurance
Mental Health Resources
Paid Time Off
Travel Discounts
Parental leave
Education Assistance
401k plan
Job Description
Waldorf Astoria Beverly Hills is a premier luxury hotel renowned for its exceptional service and exquisite culinary experiences. Nestled in one of the most iconic locations, this Forbes 5-Star and AAA 5-Diamond property offers sophisticated accommodations with 170 beautifully appointed rooms, alongside six distinctive food and beverage outlets. These include a new Italian Tuscan Steakhouse, a stylish rooftop restaurant, an elegant lobby lounge, and in-room dining options that cater to the varied palates of its guests. Additionally, the hotel boasts 6,300 square feet of banquet space, ideal for hosting upscale events and gatherings. At Waldorf Astoria Beverly Hills, the commitment... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 3 years experience in a related culinary leadership position
- Ability to work various shifts including weekends and holidays
- Strong leadership and organizational skills
- Knowledge of safety and sanitation standards
- Effective communication skills
- Ability to manage and motivate a team
- Flexible and adaptable to fast-paced environment
Job Qualifications
- Culinary arts diploma or degree preferred
- Previous experience in a senior sous chef or sous chef role within luxury or high-volume hospitality environments
- Proven leadership and team management skills
- Strong knowledge of food safety and sanitation regulations
- Experience with banquet service management and BEO understanding
- Ability to create and implement innovative menu selections
- Excellent communication and organizational skills
- Ability to work flexible shifts including weekends and holidays
Job Duties
- Assist the Executive Chef in the direction and oversight of all culinary operations including food preparation and production, food quality and presentation, compliance with safety and sanitation standards, team member productivity and performance, policy implementation, cost controls and overall profitability
- Oversee banquet team including understanding Banquet Event Orders, managing high volume banquets, scheduling and supervising about 10 people per shift
- Create and implement menu selections for special banquet themes and events in partnership with the Executive Chef and Director of Food and Beverage
- Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
- Assist in monitoring and developing team member performance through supervision, counseling, evaluations, training, scheduling and recognition
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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