Executive Chef

Description

For more than 143 years, The Los Angeles Athletic Club has remained dedicated to its mission of providing for the body, mind, and spirit of its members. Our private club includes state-of-the-art athletic and spa facilities, award-winning restaurants, bars, luxury meeting rooms, special event rooms, 72 hotel rooms, and an array of social, business, and athletic events.

Join our team! We have an immediate openings for individuals who are committed to elevating the member and guest experience to fill the position of an Full Time Executive Chef.

Job Summary

This position contributes to the success of Los Angeles Athletic Club (“Company”) by creating positive experiences for every member and guest who visits the club by providing consistent quality food and by fostering an environment of friendliness and teamwork.

Responsibilities:

• Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
• Establish the day's priorities and assign production and preparation tasks for staff to execute.
• Review daily menu specials and offer feedback to Sous Chefs.
• Review banquet event orders and make note of any changes.
• Communicate both verbally and in writing to provide clear directions to staff.
• Take physical inventory of specified food items for daily inventory.
• Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
• Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Develop new menu items, test, and write recipes.
• Assist Membership and Catering department with developing special menus for functions; meet with clients as requested.
• Review sales and food costs daily; resolve any discrepancies with the Controller.
• Ensure that excess items are utilized efficiently.
• Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
• Manager labor costs by scheduling all kitchen associates in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports.
• Comply with attendance rules and be available to work on a regular basis.
• Ensure kitchen is in compliance with Health Department standards such as cleanliness of the kitchen, proper food storage and cooking food to the appropriate cooking temperatures.
• Perform any other job-related duties as assigned.

AUTHORITY LEVEL

• Budgets: Develops and manages all department budgets; profitability, operations, payroll, etc.
• Employment: Makes hiring decision, sets salary, sets job description, applies disciplinary actions, and makes termination decisions.
• Payroll: Approves staff timecards, time off, and status changes.
• Expenses: Approves department expense up to approved amount set by Finance Department, vendor contracts, and equipment.

Personnel Management:

• Supervise, coach, counsel, and manage performance of staff; work with Human Resource department to hire, discipline, and discharge employees; conduct regular performance evaluations as per Club standards.
• Prepare work schedules, assign work, and oversee the work product (while minimizing overtime and call-in hours).
• Review all payroll timesheets for areas supervised and submit them in a timely manner for final approval.
• Enforce sound safety and housekeeping practices.
• Manage facilities staff to deliver expected service levels within the prescribed budget.
• Respond to problems in a tactful and expedient manner; resolve employee issues through problem resolution.
• Responsible for identifying training needs and motivating staff to perform at a high level.
• Manage departmental performance against agreed targets and budgets, and within policies and standards.
• Responsible for monthly safety inspections and training the staff on safety and emergency procedures.

Education, licenses, & certifications:

• Required: Minimum of five (5) years of experience in same or similar positions in the Hospitality or Food & Beverage industry
• Required: Food Handlers Certification(s)
• Required: High School Diploma or GED Equivalent
• Ideal: Degree in Culinary Arts or related field
• Required: Current California Driver License with satisfactory Department of Motor Vehicle driving record.

Essential qualifications:

• Required: At least twenty-one (21) years of age.
• Required: Reliable and punctual attendance.
• Required: Excellent time-management skills; prioritizing and completing assigned job tasks effectively.
• Required: Travel (by vehicle and plane) for business, training, and/or development, including overnight trips.
• Required: Bi-lingual oral, speech, and writing skills in English and Spanish or other language is an asset in this position
• Required: Excellent interpersonal and customer service skills
• Ideal: Travel for business purposes, including overnight travel
• Required: Computer Experience: proficient Microsoft Office programs, Outlook, and ability to learn a variety of other software.
• Required: Excellent verbal and written communication skills; ability to convey messages clearly and compose correspondence with correct and proper grammar.
• Required: Strong presentation skills; convey messages clearly and confidently; persuade and effect change positively.
• Required: Ability to “pitch-in” and help co-workers with their job duties and be a team player.
• Required: Capable of working effectively independently with minimal supervision
• Required: Strong analytical skills.
• Required: High attention to detail and accuracy
• Required: Strong organizational skills
• Required: Ability to prioritize effectively and efficiently meet deadlines and produce work in a timely manner.
• Required: Self-starting personality with an even disposition.
• Required: Maintain a professional appearance and manner at all times.
• Required: Ability to work with all products and food ingredients involved.
• Required: Ability to operate, clean and maintain all equipment required in job functions.
• Required: Ability to plan and develop menus and recipes.
• Required: Ability to apply basic supervisory skills to plan, organize, direct, coach, train, and discipline, as necessary.
• Required: Ability to ensure security of kitchen access, products, and hotel property.
• Required: Ability to operate with stress, time constraints, physical activity, and continuous walking. Finger/hand dexterity to operate food machinery.
• Required: Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.
• Required: Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line.
• Required: Ability to elicit and accept constructive feedback.

Physical Exertion: Heavy work: Exerting up to 50 pounds of force occasionally, and/or up to 35 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects (for example, delivery boxes, carts, plates, and cooking pans).

We offer excellent Full Time Benefits Packages!

• Paid Time Off (PTO) & Holiday Pay
• Medical, Dental, Vision, Life Insurance, and many other ancillary and life wellness benefits.
• 401(k) Plan with employer match
• Complimentary Associate Meal per shift
• Professional development and opportunities to grow within a well-respected company
• Hotel Room Discounts, Associate Company Paid Parking, and more!

Pay: Annually $90,000.00

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)