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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $75,000.00 - $78,000.00
Work Schedule
Standard Hours
Weekend Shifts
Benefits
Medical insurance
Mental Health Resources
Paid Time Off
educational assistance
Retirement Plan
Travel Discounts
Career Development
Job Description
Conrad Los Angeles is the newest luxury hotel in downtown Los Angeles, part of The Grand LA project, a billion-dollar initiative that represents the seventh Conrad Hotel in the United States and the first in California. Located in the vibrant and culturally rich downtown Los Angeles area, The Grand LA combines lifestyle, arts, and culture to provide an exceptional hospitality experience. The hotel boasts a luxurious 28-story building with over 300 rooms, a spa, a 16,000 square foot rooftop pool deck, more than 16,000 square feet of event space, and six unique food and beverage outlets, including a signature restaurant... Show More
Job Requirements
- Associate's degree in culinary arts, hospitality management or related field preferred
- Minimum 3-5 years experience in a similar Sous Chef role within upscale hotel or fine dining environment
- Ability to work flexible shifts including weekdays, weekends and holidays
- Strong leadership skills with experience managing kitchen staff
- Knowledge of inventory and cost control procedures
- Compliance with health and safety regulations
- Must be able to stand for extended periods and handle a fast-paced environment
Job Qualifications
- Proven culinary experience in a high-volume, luxury hotel or upscale restaurant kitchen
- Strong knowledge of food safety and sanitation regulations
- Experience in menu planning and development
- Demonstrated leadership and team management skills
- Ability to maintain high standards of food quality and presentation
- Excellent organizational and communication skills
- Culinary degree or equivalent professional certification preferred
Job Duties
- Assist the Executive Chef in the direction and oversight of all culinary operations, to include preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
- Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef as needed
- Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
- Assist in monitoring and developing team member performance to include providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward
- Interview, select, train, appraise, schedule, discipline and supervise kitchen staff during the cooking of food items
- Supervise kitchen staff in the proper preparation, cooking and garnishment of various menu items
- Assist in the development and enforcement of policies to control food cost and quality
- Ensure proper receiving, storage including temperature-setting and rotation of food products so as to comply with Health Department regulations
- Lead menu planning activities
- Schedule culinary staff to maintain proper coverage while keeping payroll costs in line
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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