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Executive Chef

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Property Name:
Four Points by Sheraton Los Angeles Intl Airport
Job Title: 
Executive Chef
California-Los Angeles/Long Beach
Company Name: 
Los Angeles
Work Permit: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management  Position: 
Bonus Pay: 

Welcome to Crescent Hotels & Resorts, a premier hotel management and ownership group. Crescent seeks energetic, innovative individuals who have a desire to work in a results-driven environment. Our success is the direct result of everyone working together toward a common goal: To deliver exceptional service to our valued guests and provide a high quality work environment for our associates.

Strong core values related to customer service and associate satisfaction account for the continued success of our company. We are more than just a collection of hotels, we are a progressive company determined to be the employer of choice in the hospitality industry. We are pleased that you have chosen to learn more about our growing organization and are confident that Crescent will provide you with a very rewarding career.

Responsible for all aspects of managing the kitchen and
kitchen personnel, ensuring the quality preparation of all menu items and proper handlingstorage of all food items in accordance with standards. Coordinate the purchase of all food and develop menus, maintaining approved food costs and labor costs.

REPORTS TOFood Beverage Director


Maintain complete knowledge of and ensure associate compliance with all departmentalhotel policies and procedures.

Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline andor termination when appropriate.

Establish the days priorities and assign production and preparation tasks for staff to execute.

4.Review daily menu specials and offer feedback to Sous Chefs.

5.Review banquet event orders and make note of any changes.

6.Communicate both verbally and in writing to provide clear direction to staff.

7.Take physical inventory of specified food items for daily inventory.

8.Requisition the days supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.

9.Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning scheduleproject status, healthsafety and sanitation follow up.

10.Ensure that staff report to work as scheduled document any late or absent employees.

11.Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.

12.Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

13.Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.

14.Monitor performance of staff and ensure all procedures are completed to the department standards rectify deficiencies with respective personnel.

15.Observe guest reactions and confer with service staff to ensure guest satisfaction.

16.Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.

17.Develop new menu items, test and write recipes.

18.Assist Catering department with developing special menus for functions meet with clients as requested.

19.Review sales and food cost daily resolve any discrepancies with the Controller.

20.Ensure that excess items are utilized efficiently.

21.Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.

22.Interview and hire new personnel according to hotel policies and standards.

23.Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare dailyweekly payroll reports.

24.Comply with attendance rules and be available to work on a regular basis.

25.Perform any other job related duties as assigned.
Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to pitch-in and help co-workers with their job duties and be a team player. Ability to transport cases of received goods to the work stations pots and pans of food from storageprep areas to the serving line. Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to plan and develop menus and recipes. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. Ability to ensure security of kitchen access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking. Fingerhand dexterity in order to operate food machinery. Ability to grasp, lift andor carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.

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