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Pastry Chef

Four Winters Los Angeles, CA
  • $18.00 - $20.00 Hourly
  • Full Time
  • Ask Us!
  • Employer Very Likely to Respond

POSITON: Head Chef

LOCATION: West Hollywood, California 

CONCEPT: Acclaimed artisanal ice cream concept out of London opens its first store on the West Coast. Four Winters has quickly become the trendsetter in gourmet ice cream market and produces the smoothest, creamiest ice cream from only the finest and freshest ingredients possible. With our locally sourced, healthy and sustainability focus, we strive to be an asset to the community. The environment at our retail establishments is one of high vitality, liveliness and fun.

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QUALIFICATIONS

§ A minimum of 2 years’ experience as Head Chef of a chef-driven concept. 

§ Significant additional operational experience within the hospitality industry a plus.

§ Graduate of an accredited Culinary Institution a plus.

§ Excellent communication and leadership skills.

§ Excellent organizational skills.

§ Ability to read and write English at an advanced level, Spanish language skills a plus.

§ Basic understanding and use of all Microsoft Office Programs (Word, Excel and Powerpoint).

§ Understand and connect passionately with this niche concept and the world of ice cream.

§ Strong organizational skills and impeccable service standards.

§ A track record of professional success, career growth and people development.

§ A leader not afraid to make challenging decisions and an expert in conducting effective meetings and maintaining communication lines between all departments and leadership. 

§ Must thrive in a fast-paced, dynamic work environment and be proficient in problem analysis and solving.

§ Must display a caring, self-motivated attitude with an aptitude for leading and coaching with a true commitment to quality and team success. 

§ A genuine passion for the hospitality industry and ability to positively influence the workplace with an upbeat and inspirational attitude is a must.

§ Knowledge of and passion for ice cream is a must.

§ Knowledge of Local, State and Federal Labor laws.

§ Excellent cost management acumen related to product and labor costs, specifically. 

§ Ability to construct and manage schedules, department rules and policies, as well as daily cleaning, maintenance and injury prevention checklists.

§ Ability to consistently follow the proper recipes and procedures.

§ A willingness to adhere to Four Winters high standards regarding food preparation, cleaning, teamwork and customer service.

RESPONSIBILITIES

-This job position reports directly to the General Manager and Director of Operations for the United States.

-Ensure that food quality meets brand standards at all times.

-Ability to train, cultivate, and encourage the staff, both Back of House and Front of House. 

-Work cohesively with the rest of the team.

-Work all stations as needed.

-Ability to perform job functions with an incredible eye for detail, speed, and precision, ensuring all food and products are consistently prepared and served according to the      restaurant’s recipes, portioning and service standards.

-Approve all prepared items that leave the kitchen and/or those that are presented to a guest.

-Create and lead an enthusiastic, highly performing team. Be an effective communicator and leader of this team as well as with management and/or ownership.

-Plan and conduct kitchen department meetings and attend service meetings.

-Maintain a broad working knowledge of invoice management, labor tracking, scheduling, food cost controlling, performing inventory and hiring/counseling/termination procedures.

-Improve food cost, labor cost, and operating expenses by systemically reviewing processes and implementing cost control measures.

-Develop a written set of operating standards around food preparation, service times, store set up, hospitality, cleanliness, and organization.

-Evaluate regularly the efficiency of business procedures according to organizational objectives and apply improvements.

-Oversee and maintain high levels of cleanliness and organization of assigned work areas, all the while abiding by state sanitation/health directives and company policy.

-Ensure the entire kitchen area is up to health code standards, and at times, work with a health representative to ensure successful inspection score.

-Ensure that all equipment is kept clean and kept an excellent working condition through personal inspection and following the restaurant’s preventative maintenance programs.

-Responsible for maintain cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

-Must be a calming personality under extreme pressure, always maintaining composure with a sense of humor.

-Ensure the timeliness of your employees, and document any late or absent employees.

-Must demonstrate working understanding of all company policies and criteria.

-Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.

-Develop policies and procedures, organizational tools and checklists, daily quality assurance routines, to ensure all operational objectives of the restaurant and kitchen are easily followed, and consistently met.

-Organize, plan, prep, and execute private events, both on and off site, as requested.

-Contribute to building top line sales and driving consistent guest counts, by means of superior guest dining experiences and food quality.

COMPENSATION

· Hourly range 18.00-20.00 an hour

· Possible monthly insurance stipend

· Paid vacation annually

· Market discount

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