Task Force Chef

The h.wood Group is a Los Angeles based lifestyle and hospitality company with establishments and events across the United States and Europe. We are committed to providing a warm, inviting, and uniquely lavish experience for our diverse clientele. Our company is built on integrity, creating the world’s best restaurants, nightlife, and events.

The Task Force Chef will report directly to the Culinary Director. The Task Force Chef will be responsible for providing training for all staff, meeting corporate quality standards, establishing and enforcing food specifications, portion control, recipes, and sanitation. They will control food and labor costs while maximizing guest satisfaction for all venues. The ideal candidate will be an energetic professional who doesn’t mind wearing multiple hats.

They are well organized, flexible and enjoy the challenges of working in a fast-paced environment.

• Conduct interviews, onboarding, and training for incoming Chefs
• Work alongside the Culinary Director, and Executive Sous on developing, implementing, and managing culinary SOPs
• Alongside Executive Sous oversee training for B.O.H staff for new restaurant openings
• Oversee culinary systems (HR, Foodager, Paycom, POS. etc.)
• Work closely with venue Chefs to maintain and manage food costs
• Work closely with HR and venue Chefs to maintain proper staffing levels, and talent acquisitions
• Manage vendor relationships and food PO’s
• Ensure the compliance of company policies and procedures
• Consult with the Culinary Director on equipment procurement and kitchen build outs
• Collaborate with the Culinary Director and Corporate Executive Sous Chef on menu and recipe development
• Actively participate with venue Chefs on prep, and R&D for tastings
• Oversee and participate in all catering events. Both in venue and offsite.
• Understand all venues and be able to lead each team in that venue
• Work closely with the training team on training SOP’s, as well as ability to taking the lead on training new staff, Chef and line level.
• Serve as an example for the team and act as a resource for all kitchen staff
• Must be able to travel to venues outside of California to work with teams in other cities.
• Maintain all recipe books.

• Must have attention to detail and willingness to deliver exceptional customer service
• Must be able to stand during entire shift, often up to 8 hours with frequent bending, squatting, and lifting
• Must be in different venues nightly depending on business and staffing levels.
• Must have high energy, great communication skills, and able to work as part of a team
• Must be reliable, responsible, and trustworthy
• Must be able to maintain a professional demeanor in a fast-paced environment
• Must have excellent time management skills
• Must have a Certified Manager Food Handlers card

• Flexible, routine-time off
• Health, dental, vision, and life insurance with company contribution offered the first of the month after 60 days of employment