Chef De Cuisine - The BLVD

About the Role

Four Seasons Beverly Wilshire, a legendary Los Angeles landmark in the heart of Beverly Hills, is seeking a Chef De Cuisine for The BLVD Restaurant. This role reports to the Director of Food & Beverage and involves leading the restaurant's kitchen team, managing operations, and ensuring exceptional culinary experiences for guests.

Responsibilities

• Develops, designs, or creates new culinary applications, ideas, relationships, systems, or products, including artistic contributions for The BLVD restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations, and flavor.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communicates production needs to key personnel.
• Assists in developing daily and seasonal menu items for the restaurant.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and temperature control of all food products.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Communicates regularly with the Director of Food & Beverage and Executive Chef-Hotel Operations regarding problems, irregularities, and concerns, providing courses of action.
• Performs other tasks or projects as assigned by the Director of Food & Beverage and Senior Hotel management.
• Leads and supervises kitchen team, including cooks and workers engaged in food preparation.
• Manages all day-to-day operations and understands employee positions well enough to perform duties in their absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors and maintains open, collaborative relationships with employees.
• Understands the impact of kitchen operations on the overall property financial goals and manages to achieve or exceed budgeted goals.
• Participates in training restaurant staff on menu items, including ingredients, preparation methods, and unique tastes.
• Manages employee progressive discipline procedures.

Requirements

• 3-5 years of experience in the culinary, food and beverage, or related professional area, or a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
• A culinary degree is preferred.
• Must be willing to work a flexible schedule, including early mornings, evenings, weekends, and holidays.
• Must be willing to accept assignments on an as-needed basis to promote teamwork.

Benefits

• Access to a robust benefit plan.
• Opportunities to build a successful career with global potential.
• Engagement in diverse and challenging work.
• Recognition for excellence.

Pay

Salary Range: $95,000.00 - $110,000.00