Executive Sous Chef - Hotel Indigo Los Angeles Downtown at IHG Career

Los Angeles, California, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Aug, 26

Salary

80000.0

Posted On

15 May, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Production Control, Menu Planning, Food Cost Control, Labor Cost Management, HACCP Compliance, Inventory Control, Staff Mentoring, Purchasing, Budgeting, P&L Analysis, Microsoft Office Suite, Hotel Management Software, Catering & Banquet Services, Recipe Specification, Staff Scheduling, Coaching and Counseling

Industry

Hospitality

Description

A little bit about your day: Reporting to the Executive Chef, every day is different, but you’ll mostly: * Supervise and direct the teams in F&B with the ability to control food production activities, proper cleaning, cutting, marinating, seasoning, sous vide applications and cooking of all food items. * Mentor team on menu planning, controlling food cost, controlling labor costs and maintaining safety and sanitation. * Oversee day-to-day production and operations of all kitchens, including planning, preparing and directing of food to our outlets and service staff. * Conduct quality checks of goods received, coordinate and control food storage, including tidiness and sanitation of all storage areas, supervise inventories and sets par levels as needed. * Monitor material consumption and food orders and equipment required on a daily basis to satisfy the production plans of the F&B department. * Ensure that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to federal/state regulations. * Monitor and ensure compliance with recipe specifications including upkeep of all menu item abstracts and overseeing continual updating of training and recipe logbooks. * Participates in the development of food products & new menu items, adheres to the planned tastings, and adjusts scheduled dates of special menus and new menu rollouts as needed. * Continuous awareness of catering & conference service banquet event orders, oversees action station, buffet, and plated events, conducts updates, and independently makes changes with the team during service, when necessary, in order to improve guest satisfaction. * Experience with purchasing, receiving, and inventory control. * Supports training from a property-wide standpoint and implement standard operating procedures (SOP’s). * Strong administrative skills to include labor tracking, food cost tracking, payroll, and scheduling. * Skilled in counseling, coaching, and documentation, with the ability to enforce resort, food safety, and workplace safety policies. * Performs other related duties as assigned or requested. * Assumes responsibility for all F&B areas in absence of Executive Chef. What we need from you: * Minimum of 5 years’ management experience in high-volume luxury food and beverage operations, including catering and banquet services. * Experience within the luxury hotel industry or high-profile restaurant within an urban market, preferred. * Strong and deductive communication, documentation and organizational skills. * A college degree is preferred, along with certification from a recognized culinary institution and a minimum of 10 years of relevant experience and/or training; or an equivalent combination of education and experience. * Ability to maintain levels of food inventory across multiple locations while staying within the budgeted food cost parameters. * Proficient in hotel management software and Microsoft Office Suite. * Understanding yearly budget, with ability to read Profit and Loss and other financial statements. * Skilled in writing menus, production lists, F&B proposals, and requisitions. * Able to stand and walk throughout shift. * Ability to carry or lift items weighing up to 50 pounds. * Open to relocation across the U.S. to support career development and operational needs. * Able to work varied shifts including holidays and weekends. What you can expect from us: The salary pay range for this role is $75,000 to $80,000. This range is only applicable for jobs to be performed at Hotel Indigo Los Angeles Downtown. This position is eligible for bonus pay. We offer a comprehensive package of benefits including paid time-off, wellness and sick time, medical/dental/vision insurance, 401k plan, complimentary parking, employee cafeteria meals, and many other benefits to eligible colleagues. Hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people. Most importantly, we'll give you the room to be yourself. IHG is an equal opportunity employer: Minorities / Females / Veterans / Disabled. At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey? Hotel Indigo is an upper-upscale lifestyle brand that captures the true spirit of the neighbourhood. With over 150 properties worldwide, we look for individuals that can inspire our guests to make unique discoveries through meaningful connections to the diverse people, places, and cultures of the local area. Bring your story, to inspire new ones.

Responsibilities

Supervise and direct all food and beverage production activities, ensuring quality control and adherence to safety and sanitation regulations. Manage administrative tasks including labor tracking, food costs, and the development of new menu items for various outlets.