Terrace Restaurant Chef

Position: The Terrace Restaurant Chef
Job Overview

The Maybourne Beverly Hills Hotel invites you to explore opportunities to push your creativity and be outstanding in a career that will bring out your craft and passion. We look for people that will share our vision and help bring it to life. If this is something you want to be a part of, we look forward to receiving your application.

Summary of Position

The Restaurant Chef is responsible for managing the Culinary Team and all Culinary offerings in The Terrace Restaurant. Their main area of operation is The Terrace Kitchen. This is an essential role in the Culinary Leadership Team who reports to the Executive Sous Chef and Executive Chef.

Roles and Responsibilities

* Creating all food related menus for The Terrace

* Writing the Terrace culinary team rosters

* Ordering food ingredients relating to The Terrace

* Oversee all culinary operations in The Terrace

* Hosting culinary team pre-shift lineups

* Maintaining The Terrace food cost within budgeted parameters

* Create promotions to achieve revenue targets

* Update and maintain recipe files for all items made by the Terrace

* Check all items prepared by the Terrace team to ensure that quality, consistency, and accuracy standards are adhered to

* Manage and maintain preparation storage in all refrigerators according to hygiene and organizational standards

* Manage and maintain preparation storage in all freezers according to hygiene and organizational standards

* Manage the receiving and storage of all items for The Terrace

* Monitor the quality of all incoming produce; for any items that fail to meet our standards inform chain of command and return items to supplier

* Reporting to Culinary management prior to any overtime accrual of members of the Terrace culinary team

* Interact with guests in a friendly and professional manner

* Strive to meet guests' requests whenever possible

* Promote a positive image of the Culinary Team by displaying a pleasant and upbeat personality when interacting with colleagues both in Culinary and in other departments

* Performing additional duties as assigned that may be outside the normal scope of duties based on business needs.

* Maintain effective communication within the department and ensure that the Culinary Leaders are kept well informed of any problems/queries that have arisen.

* Report any problems/complaints to the Executive Sous Chef.

* To attend any department training sessions and/or meetings required.

* Do not speak about Guests, their rooms, or anything that is personal to any other colleagues at the hotel. Please maintain their privacy.

* Generally being alert for opportunities to improve the cost efficiency of the department i.e through controlling wastage and being responsible for preserving all utilities and resources.

* To be aware of and comply with safe working practices applicable to your place of work. This will include your awareness of any specific hazards at your workplace.

* The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory. Wearing appropriate PPE, mask and gloves etc.

* Maintain a clean and groomed appearance.

* To report any defects in the building or equipment according to hotel procedure.

* Responsibly maintain kitchens and equipment in good condition, reporting any maintenance issues.

* Ensure that any accidents to staff, guests or visitors are reported immediately in accordance with correct procedures.

* To be fully conversant with: OSHA REGULATIONS & MIPP TRAINING

Qualifications

* 3+ years of experience as at 5-Star hotel or restaurant.

* High School diploma or equivalent vocational training.

* Certification of culinary training or apprenticeship preferred.

* Food handling certified.

* Knowledge of principles and processes for providing guest service.

* Sanitation certified.

* Previous managerial experience

Physical Requirements

* While performing the duties of this job, the employee is regularly required to stand and walk for extended periods of time, twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders and…