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PALIGROUP | GROUP EXECUTIVE CHEF

PALIGROUP MANAGEMENT West Hollywood, CA
  • Depends on experience
  • Full Time
  • Ask Us!
  • Employer 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.

ESSENTIAL FUNCTIONS:

Back-of-House Management:

  • 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 management

    Skills:
  • 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.

ABOUT PALISOCIETY:

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.

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