The Crowne Plaza Los Angeles Harbor Hotel in San Pedro, CA is looking for an Executive Chef. The right candidate will be someone who enjoys interacting with people and readily displays warm hospitality to all guests. Principal Responsibilities: Responsible for all food planning, preparation, production, and control for all food outlets and banquet facilities to meet the hotel’s standards of quality. Responsibilities: ESSENTIAL FUNCTIONS: • Hire, train, supervise, schedule, and participate in activities of chefs, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs. • Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement.  • Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team. • Monitor team performance, product quality and production flow. Encourage continuous improvements where necessary. • Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes. • Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health cod requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. • Special projects and assignments for continuous improvement.SPECIFIC JOB KNOWLEDGE, SKILL, AND ABILITYThe individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essentials functions of the job, with or without reasonable accommodation.   • Thorough knowledge of hotel food & beverage operations and preparation techniques • Knowledge of food and wine pairing • Strong mathematical abilities in order to determine and track inventory, controls, revenue productions, menu costing, and other hotel financial statements • Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems • Ability to walk, stand, and/or bend continuously to perform essential job functions • Ability to work under pressure and deal with stressful situations during busy periods • Ability to access and accurately input information using a moderately complex computer system • Interpersonal skills to provide overall guest satisfaction Qualifications: • Education QUALIFYING STANDARDS • High School graduate or equivalent required. • Four-year college degree in Hotel and Restaurant Management preferred. EXPERIENCE • At least eight years experience in related field required, three of which at a management level. LICENSES OR CERTIFICATES • Food Service Sanitation Certificate, Alcohol Service Permit (if state-required), CPR Certification, and/or First Aid Training preferred.  GROOMING • All team members must maintain a neat, clean and well-groomed appearance (specific standards available).Candidates selected for further consideration will be contacted within two weeks of the closing date of this ad, but no later than 06/11/2022.We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, age, color, religion, sex, national origin, disability status, protected veteran status. THE IDEAL CANDIDATE WILL PUT PRIDE IN THEIR WORK, BE RELIABLE, AND BE FRIENDLY AND PROFESSIONAL AT ALL TIMES. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. Compensation: $75,000

• Essential Functions: • Hire, train, supervise, schedule, and participate in activities of chefs, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs. • Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement.  • Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team. • Monitor team performance, product quality and production flow. Encourage continuous improvements where necessary. • Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes. • Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health cod requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. • Special projects and assignments for continuous improvement. SPECIFIC JOB KNOWLEDGE, SKILL, AND ABILITYThe individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essentials functions of the job, with or without reasonable accommodation. • Thorough knowledge of hotel food & beverage operations and preparation techniques • Knowledge of food and wine pairing • Strong mathematical abilities in order to determine and track inventory, controls, revenue productions, menu costing, and other hotel financial statements • Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems • Ability to walk, stand, and/or bend continuously to perform essential job functions • Ability to work under pressure and deal with stressful situations during busy periods • Ability to access and accurately input information using a moderately complex computer system • Interpersonal skills to provide overall guest satisfaction