Company: South Olive Hotel
Location: Los Angeles
Posted on: June 26, 2022
Sage Hospitality Group is set to hire an Sous Chef to join us at
our newly rebranded and repositioned luxury lifestyle flagship
hotel and restaurant.
Hotel Per La, a new luxury lifestyle property, will be opening its
doors in the heart of Downtown Los Angeles later this year. Housed
in the former Bank of Italy headquarters, a historic 12-story
building on the corner of Olive and Seventh Streets, Hotel Per La
will debut 241 guest rooms and grand public spaces for guests and
locals alike including more than 10,000 square feet of event space,
ground-floor restaurant, as well as a rooftop bar offering poolside
drinks and dramatic views of the LA skyline.
Hotel Per La will have a soft opening in Summer 2022, with a grand
opening in September 2022.
Manage the kitchen staff in the daily production, preparation and
presentation of all food for the hotel's restaurant(s) and room
service in a safe, sanitary work environment which conforms to all
standards and regulations and achieves profitable, competitive,
quality products. Position is responsible for managing the daily
operations of the kitchen. Monitors food and labor costs. Assists
Executive Chef in creating and implementing menu and production
-Manage the daily production, preparation and presentation of all
food for the hotel's restaurant(s) and room service to ensure a
quality, consistent product is produced which conforms to all
-Manage human resources in the production and preparation areas of
the kitchen in order to attract, retain and motivate the employees
while providing a safe work environment; interview, hire, schedule,
train, develop, empower, coach and counsel, recommend and conduct
performance and salary reviews, provide open communication,
recommend discipline and termination, as appropriate.
-Schedule and manage the maintenance/sanitation of the kitchen,
equipment and related areas to ensure a healthy, safe work
environment which meets/exceeds federal, state, corporate and
franchise standards and regulations.
-Monitor, analyze and control all labor and food costs; prepare the
appropriate reports, charts and schedules to ensure budgets are
met/exceeded while quality is maintained/improved.
-Promote the Accident Prevention Program to minimize liabilities
and related expenses.
Keywords: South Olive Hotel, Los Angeles , Sous Chef, Hospitality & Tourism , Los Angeles, California
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