Restaurant Chef (Temporary) - InterContinental Los Angeles

About InterContinental Los Angeles Downtown

As the tallest building west of Chicago, InterContinental Los Angeles Downtown will forever elevate the city skyline. Located in the epicenter of downtown’s historic financial and arts district, and mere blocks from Staples Center and L.A. Live, InterContinental Los Angeles Downtown leads the way as the new architectural icon of luxury hospitality. 

The hotel features 889 guest rooms including 109 suites, and a host of culinary venues, including La Boucherie, an elegant American steakhouse with a French twist; lively Lobby Bar; and Spire 73 – the tallest open-air rooftop bar in the Western Hemisphere – located atop the 73rd floor, boasting breathtaking 360-degree views. 

Bedecked in sustainable design, the hotel is the first LEED-Gold certified building in downtown Los Angeles for Building Design and Construction.

InterContinental Los Angeles Downtown has received awards from US News & World Report, Condé Nast Traveler Readers' Choice, Travel + Leisure World's Best, AAA Four Diamond, Wine Spectator, Meetings Today, and more. La Boucherie is also a Michelin Guide recommended restaurant. 

The hotel offers a 70th-floor sky lobby, 13,000 sq. ft. fitness center, Club InterContinental Lounge, and outdoor pool, as well as over 100,000 square feet of indoor/outdoor meeting and event spaces, including a 21,500-square-foot elegant Wilshire Grand Ballroom. From intricate light fixtures inspired by L.A.’s infamous freeways to billboard-inspired headboards in each guest room reflecting L.A.’s classic beach towns, foothills, car culture and urban scene, the hotel aims to bring a fresh, iconic and elevated perspective of Los Angeles to travelers and locals alike.

FINANCIAL RETURNS

• Assist in developing new menu concepts.  Develop, test, and cost out new menu items.  Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility.
• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.

PEOPLE

• Supervise activities of assigned staff, communicate goals, and assign/schedule work.  Communicate and enforce policies and procedures. 
• Recommend and initiate disciplinary or other staffing/human resource-related actions in accordance with company rules and policies.  Alert management of potentially serious issues.      Assist with employee selection, training and development, and performance coaching.
• Promote teamwork and quality service through daily communication and coordination with other departments.  Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.  Assist sales, catering, and banquet staffs with banquets, parties and other special events.

GUEST EXPERIENCE

• Interact with outside contacts:
  • Guests – to ensure their total satisfaction
  • Vendors – to order supplies and equipment and ensure best prices and quality
  • Health Department and other regulatory agencies – regarding safety matters and kitchen inspections

RESPONSIBLE BUSINESS

• Inspect the cleanliness of the line floor and all kitchen stations.      Maintain and strictly abide by proper storage procedures and state sanitation and health regulations.      Notify the Maintenance Department of any needed repairs.
• Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.
• Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs. 
• Assist in determining the minimum and maximum stocks of all food, material and equipment.
• Assist in cooking and food preparation as required.
• May serve as Manager on Duty or perform other duties as assigned.

Assists Executive Chef in supervising the preparation of food for multiple F&B outlets or facilities, or may independently supervise food preparation for one or more outlets.  Primary duty is professional chef work and supervision of other culinary employees.

Completion of a high school diploma or equivalent, plus two years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience.  Degree or certificate in culinary arts preferred. 

• This job requires ability to