Executive Chef

Exec Chef, Longitude Bar and Restaurant is responsible for all food production including that used for restaurants, IRD, Banquet functions, and colleague cafeteria.

Summary of Responsibilities:

Reporting to the Hotel Manager, responsibilities and essential job functions include but are not limited to the following:

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues

• Proactive involvement with PR initiatives, working closely with the Marketing team to collaborate with PR

• Proactively promote and assist in reinvigoration of Longitude Bar and Restaurant, Santa Monica; indoor-outdoor dining

• Conduct daily shift briefings to culinary and stewarding Colleagues

• Maintain continual creativity and evolution of menu items for all outlets based on current trends, product seasonality and Marriott Brand Standards and Programming

• Interact directly with catering or clients for necessary special event planning, budgeting, and desired event execution

• Provide all materials/information necessary for line staff to succeed i.e. Menu Descriptions, Recipes, Production Schedules, etc.

• Oversee and structure a proper receiving format for daily deliveries from vendors into the kitchen

• Oversee proper monthly inventory

• Maintain budgeted Food Cost percentages

• Lead culinary and stewarding team and ensure all health & safety standards are executed to the highest possible outcomes and in accordance to local, state, and federal regulations

• All mandatory certifications are up to date (Food Allergen & Manager Food Handling)

• Direct communication with sales and operations teams in order to continually exceed guest expectations and standards

• Actively share ideas, opinions, and suggestions to improve the environment and menus

• Ensure consistency in the preparation of all food items for Longitude Bar, Banquets and Catering Event/buffet menus according to recipe standards

• Oversee and confirm quality of all food leaving the kitchen, remedy as necessary

• Liaise daily with the Outlets Management Team to keep open lines of communication regarding guest feedback

• Maintain cleanliness and proper rotation of product in coolers and chillers

• Balance operational, administrative and Colleague needs

• Ensure proper staffing and scheduling in accordance to productivity guidelines

• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

• Ensure adherence to kitchen policies, procedures and service standards

• Other duties as assigned

Qualifications:

• Over 3 years of previous leadership experience in the Culinary field required

• Previous restaurant launches and openings preferred

• Diploma Certification in a Culinary discipline preferred

• Computer literate in Microsoft Windows applications an asset

• Strong interpersonal and problem-solving abilities

• Highly responsible & reliable

• Ability to work well under pressure in a fast-paced environment

• Ability to work cohesively and collectively as part of a team

• Ability to focus attention on guest needs, remaining calm and courteous at all times

• Ability to communicate in English and Spanish would be an asset

This posting in no way states or implies that these are the only duties to be performed by the colleague occupying this position. Colleagues will be required to perform any other job-related duties assigned by their supervisor.

The expected pay salary for this position is $100,000 - $110,000

Viceroy Hotel Group is a leading hotel company that combines desirable location, unique design, destination dining and personalized service that touches the heart and soul of our guests. As an industry leader in creativity and innovation, our hotels draw upon the diverse backgrounds and talent of our extraordinary team for optimal success.

Viceroy Hotel Group will consider qualified applicants, including those with criminal histories, in a manner consistent with local "Fair Chance" ordinances.

EOE