PALIGROUP | GROUP EXECUTIVE CHEF
- Depends on experience
- Full Time
- Ask Us!
- Employer Fairly Likely to Respond
Paligroup is seeking a Group Executive Chef to create, organize, implement and manage the culinary activities of the Company’s restaurants, kitchens, banquet operations, and room service. Maintain and exceed Company standards in order to maximize efficiency, profits while ensuring outstanding guest service.
This job description is subject to revision, and the scope of your role will not be limited to the requirements or responsibilities set forth herein.
Oversight of kitchen operations on a day to day basis
Manage and motivate the kitchen brigade across all venues
Plan and administer kitchen staff training programs
Instruct cooks and other team members in the preparation, cooking, garnishing, and presentation of food
Encouraging advancement for those persons qualified and interested in career development within the Company
Ensuring consistency of product throughout all property kitchens
Supervising service and ensuring presentation of food is compliant with restaurant standards
Lead the team by example
Carry out the smooth and efficient running of the service as appropriate
Plan and direct the functions of the culinary department to meet the daily needs of each venue’s operation
Seasonal menu compilation and updating
Creative lead on menu development for new concepts
Development and supervision of the Kitchen cleaning schedule
Working as part of the wider restaurant team, and maintaining clear and constant communication with FOH management and team
Ensuring compliance with all health and safety requirements, food labeling and temperature controls
In depth knowledge of the full menu, and ability to give a detailed description of dish composition
Escalating maintenance issues to the relevant parties
Understanding of the functional administration of all restaurants, i.e., docket procedures, stations, table numbers, food labeling etc.
Divide time and attention between multiple venues in multiple cities
Work with Company Executive Management to understand where time is best spent, and in what capacity and respond accordingly
Other duties as assigned Food Cost, Labor Cost and Inventory Controls:
Ensuring targets are met with labor and food costs monthly
Ordering food and supplies needed to ensure efficient operation pursuant to Company food budgets
Inventory supervision and management
Monitoring restaurant standards and ensuring their execution
Other duties as assigned
Administrative + HR:
Send a bi-monthly culinary recap to Company management
Coordinate with Human Resources department when necessary to ensure that all food & beverage matters (as they relate to federal, state and local employment and civil rights laws) are being enforced and followed
Assist venue kitchen managers when necessary in increasing cost effectivity or diligence in
ordering of products, supplies and repairs as necessary
Assist in maintenance of meal breaks and clock punches for front of house staff
Assist in monitoring venue managers to assure all payroll reports are properly submitted.
Coordinate and communicate with Human Resources regarding hiring, terminations and staff issues.
Other duties as assigned.
Specific Tasks including but not limited to:
Check the quantity and quality of received products
Check the quality of raw and cooked food products to ensure that standards are met
Inspect supplies, equipment, and work areas to ensure conformance to established standards
Supervise and coordinate activities of cooks and workers engaged in food preparation
Determine how food should be presented, and create decorative food displays
Demonstrate new cooking techniques and equipment to staff
Determine production schedules and staff requirements necessary to ensure timely delivery of services
Monitor sanitation practices to ensure that employees follow standards and regulations
Estimate amounts and costs of required supplies, such as food and ingredients
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
Meet with sales representatives in order to negotiate prices and order supplies
Arrange for equipment purchases and repairs
Recruit and hire staff, including cooks and other kitchen workers
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
Record production and operational data on specified forms
Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens and F&B outlets
In addition to performance of the essential functions, this position may be required to perform additional tasks as designated by managementSkills:
Time Management - Managing own time and the time of others
Negotiation - Bringing others together and trying to reconcile differences
Service Orientation - Actively looking for ways to help enrich our guests experience
Instructing - Teaching others how to do something
Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action
Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one
Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures
Equipment Selection - Determining the kind of tools and equipment needed to do a job
Quality Control Analysis - Conducting tests and inspections of products, services, or processes to evaluate quality or performance
Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times
Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job
Coordination - Adjusting actions in relation to others' actions
Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems
Speaking - Talking to others to convey information effectively
Learning Strategies - Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things
Complex Problem Solving - Identifying complex problems and reviewing related information to
develop and evaluate options and implement solutions
Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work
We are an EEOE Employer.
We will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance.
Palisociety is a collection of unique hotels and residences that are synonymous with authenticity, style, innovation and good old-fashioned hospitality. We take to heart that few things in life are as transformative as the people and places you encounter when you travel. Because when all is said and done, it’s about the experience.
ABOUT PALIGROUP MANAGEMENT:
Paligroup is a fully integrated branded real estate development and hospitality operating company that acquires, programs, develops, owns, and operates unique hotels and residences. Our proprietary brands, development and operational expertise also includes specialized retail spaces, highly curated restaurants, bars and event venues. Avi Brosh founded Paligroup in 1998 and serves as its CEO.
The company's track record, current portfolio and forthcoming properties are designed to provide customers with a unique and aspirational experience. Each Paligroup branded property has a distinct personality specifically tailored to best serve its local market and neighborhood, all featuring a contemporary, sophisticated design and personalized service.