Chef de Cuisine

The iconic Beverly Hilton is looking for a Chef de Cuisine to join the Culinary Team! 

Since 1955, the hotel has hosted memorable moments etched in history from dazzling red-carpet events to celebrity galas and we want you to be a part of the team that combines the excitement and entertainment of Hollywood with the prestige of Beverly Hills.

This Forbes 4-Star hotel has over 500 rooms, 60,000 square feet of banquet space, and 4 food and beverage outlets. This includes 2 restaurants, a lounge, and in-room dining. 

In this role, you will oversee operations of Circa 55, IRD and the pool.  The Chef de Cuisine will report to the Executive Sous Chef and manage 3 hourly supervisors and ~15 hourly team members.

The ideal candidate will have proven background in a culinary leadership role, luxury hotel background and union management experience.

Want to learn more? Hotel Website, Facebook, Instagram, YouTube

What will I be doing?
As Chef de Cuisine, you would be responsible for leading the culinary production of a designated kitchen in the hotel’s continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:

• Lead daily culinary production, to include, but not limited to, preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability
• Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation
• Visually inspect, select and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish and spices
• Create and implement new menus and individual food items
• https://jobs.hilton.com/apac/en/job/HOT0CI36/Chef-de-Cuisine-The-Beverly-Hilton