Executive Chef - Langham, Pasadena

About Langham Hospitality Group
A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.
The Langham Huntington, Pasadena, Los Angeles is located in Pasadena, California, in the heart of an upscale residential neighborhood bursting with historic gems like Albert Einstein's former residence and famous film locations including the homes from Mad Men and Father of the Bride.
Just up the street you'll find Pasadena's vibrant shopping and entertainment district boasting theaters, boutiques, incredible restaurants and world-class museums. And the hotel is just a short drive from the rest of Pasadena's must-see spots including the Rose Bowl stadium, The Huntington Library, Descanso Gardens, Kidspace Children's Museum and much more.
Check out what’s nearby, or inquire with our concierge team for recommendations on what to see, eat, and do in Pasadena and nearby Los Angeles.

Culinary

Executive Chef

Director of Food & Beverage

Executive Sous Chef/Restaurant Chefs

Responsible for ensuring the Langham Pasadena’s outlets remain at the forefront of local culinary standards, food quality assurance, and maintaining profitability in the Food & Beverage discipline. Duties include, but are not limited to: menu planning, budgeting, forecasting, payroll, scheduling, coaching, mentoring, and discipline. Ensures quality preparation of all menu items and proper handling/ storage of all food items by the health department and company standards.

Coordinates the purchase of acceptable food items, menus, and maintains approved food and labor costs. Responsible for driving revenues and achieving budgeted profit. Responsible for the development and implementation of key strategic initiatives to enhance financial performance and maximize awareness within the Hotel and local market.

• Maintain complete knowledge of all hotel features/services and hours of operation.
• Maintain complete knowledge and comply with hotel and departmental policies and procedures.
• Report for duty punctually and adhere to Hotel Standards of grooming and performance.
• Staffing:
  • Interviewing and hiring of all staff.
  • Training of all staff.
  • Motivation of staff to perform to their highest abilities.
  • Disciplinary procedures (mentor, coaching, counseling and documenting).
• Attend all meetings, including but not limited to:
  • Departmental.
  • Pre-Cons.
  • Operations.
  • Quality.
  • Line-Ups.
  • General Session.
• Review the daily activities; check the following:
  • House count
  • Forecasted covers for each outlet
  • Catering activity
  • Purchases
  • Meetings
  • Appointments
  • V.I.P.'s/special guests
• Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.
• Establish the daily priorities and assign production and prep tasks to staff to execute.
• Review daily specials and offer feedback to Sous Chefs.
• Review banquet function sheets and make a note of any changes; post function sheets for the next day.
• Meet with Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks.
• Take physical inventory of specified food items for daily inventory.
• Review the market list.
• Requisition the daily supplies…