Executive Chef

4w1 month ago

Kimpton Hotels & Restaurants

West Hollywood, US · Full-time · $95,000 – $130,000

About this role

We believe heartfelt, human connections make people's lives better. Especially the people who work here. Our founder, Bill Kimpton, rebelled against impersonal, generic hospitality and initiated a new boutique hotel standard where people could connect from the heart.

Use your experience and knowledge of food industry trends, classics, and seasonal ingredients to create an exciting, innovative, and delicious seasonal menu. You'll lead daily operations with efficiency, integrity, patience, awareness, and compassion while providing outstanding service to our guests.

You'll own team leadership, communication, training, development, and problem resolution. Act as an advocate for the restaurant, create ridiculously personal experiences, and develop relationships with guests that will compel them to return.

Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, and communities. It all starts with you, and together we make that happen every day in your own unique way.

Requirements

Proven experience as an Executive Chef or similar leadership role in a high-volume kitchen.
Deep knowledge of food industry trends, classics, and seasonal ingredients.
Ability to create innovative and delicious seasonal menus.
Strong leadership and team development skills with a focus on respect and collaboration.
Experience managing inventory, purchasing, and receiving processes.
Ability to meet financial targets while maintaining food quality and service standards.
Understanding of health, safety, and labor regulations as they apply to restaurant operations.
Excellent organizational skills for preparing paperwork, forms, reports, and schedules.

Responsibilities

Ensure all food products are consistently prepared and served according to recipes, portioning, and cooking standards.
Fill in where needed to ensure guest service standards and efficient operations.
Perform inventory and purchasing responsibilities daily.
Receive all products in correct unit count and condition and ensure deliveries are performed in accordance with receiving policies and procedures.
Supervise the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area.
Meet financial targets while achieving food quality and service objectives.
Foster opportunities for the team to learn, grow, and develop their abilities; collaborate with staff to create a culture and work environment founded on respect.
Lead and participate in ongoing service education through facilitating daily line-ups, quarterly menu meetings, and new back and front of house training programs.