TRAVEL + LEISURE WORLD’S BEST AWARDS 2022

#1 City Hotel in Greater Los Angeles and #7 City Hotel in the Continental U.S.

L’Ermitage Beverly Hills has been a part of the fabric of Beverly Hills since 1975. We embrace the qualities of a warm, welcoming residence with our signature all-suite offering, residentially inspired layouts, unique art collection, top-of-the-line amenities, and service points that feel impossibly (and perfectly) tailored. When you are here, whether as a guest or a team member, you are home.

ABOUT OUR POSITION Play a lead role in the setting up of the L’Ermitage food production operation by leading a team of Chefs in the creation of menus and implementing effective kitchen management systems & processes is in keeping with the company philosophy and concepts.

Responsible for managing all culinary operations to include Avec Nous main kitchen, In Room Dining, Pool, stewarding, colleague cafe, and purchasing/receiving. Ensure adherence to food safety and hygiene standards. Execute all kitchen operations in to ensure consistent high food quality and hygiene standards, guest and colleague satisfaction and profitability & cost/waste control of areas.

General Responsibilities Include:

· Maintain and execute 5-star Forbes and 5 Diamonds AAA standards.· Maintain quality of food product and ensure consistency in food delivery standards

· Develop new menus and oversee the implementation in a timely manner

· Schedules and coordinates labor within budgeted labor costs

· Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times

· Establishes controls to minimize food and supply waste and theft

· Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles

· Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs

· Projects annual food, labor and other costs

· Attends food and beverage staff and management meetings

· Consults with the Hotel Manager about food production aspects of special events

· Provides training and professional development opportunities for all kitchen staff

· Ensures that representatives from the kitchen attend service lineups and meetings

· Periodically visits dining area when it is open to welcome members

· Select, train, and supervise colleagues in the proper preparation of menu items, equipment, and safety measures

· Oversee operating expenses and make decisions related to profit and loss

· Monitor effectiveness and introduce changes in response to the marketplace

Skills/Knowledge Required:

· Strong computer literacy, with knowledge of Word, Excel, and Outlook

· Read and employ math skills for following recipes

· Exceptional communication skills, passionate, strategic and innovative

· Able to develop strong work relationships with both Guests and Colleagues

· Self-confident, proactive, and able to prioritize and make effective decisions

· Advanced knowledge of the principles and practices within the Food & Beverage/Hospitality profession

Qualification Standards:

Education: High school or equivalent education required. Diploma/Degree in Culinary Arts or related discipline preferred

Experience: 3 years minimum experience as an Executive Chef with knowledge of international and domestic dishes.

Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits. Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency. CPR certification and/or First Aid training preferred

Grooming: All colleagues must maintain a neat, and well-groomed appearance (specific standards will be provided)

EOE