The Sous Chef leads culinary operations at Four Seasons Hotel Los Angeles at Beverly Hills, ensuring high quality, consistency, and exceptional guest experiences.
Locations (2)
Beverly Hills, California, United States
Los Angeles, California, United States
Compensation
Salary Range: $85,000- $90,000
Responsibilities
Select, train, evaluate, lead, motivate, and coach employees
Assist in the planning and development of recipes
Control labor and operating expenses through scheduling, budgeting, and inventory control
Ensure sanitation standards set by local, state, and federal regulations are met
Monitor food shipments to ensure they meet specifications
The Cook is responsible for preparing all food items, based on standardized recipes for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.
Responsibilities
Maintain cleanliness and organization of all storage areas.
Complete necessary food and station preparation prior to the opening of the restaurant to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
Prepare and display buffet food items according to the hotel standards.
Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
Maintain clean and sanitary environment with knowledge of proper handling.
Requirements
High School diploma or equivalent
Nice to have: experience in a hotel or related field
The Cook is responsible for preparing and producing high-quality food for breakfast, lunch, and/or dinner service while following established Westminster recipes, production standards, food safety practices, and dining expectations.
Responsibilities
Prepares and cooks breakfast, lunch, and dinner meals according to standardized recipes and production requirements.
Demonstrates the ability to work multiple cooking stations and meals as assigned.
Prepares a variety of food items including eggs, omelets, breakfast meats, pancakes, waffles, French toast, and other breakfast items
Prepares soups, salads, vegetables, starches, sandwiches, and cold food items
Prepares beef, pork, poultry, seafood, and other entree items
Jr Sous Chef is responsible for overseeing kitchen duties, ensuring safety and quality standards, and supporting the Sous Chef in daily operations and training.
Compensation
Eligible for overtime pay. On-Demand Pay Program: Get access to a portion of earned wages before payday.
Responsibilities
Delivering warm, welcoming, and memorable experiences for guests
Ensuring restaurant/location is adequately prepped and staffed for daily operation
Oversight of safety logs, food temperatures, and waste
Creating daily prep and item lists
Training new employees and issuing performance reviews
The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.
Responsibilities
Maintain cleanliness and organization of all storage areas.
Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
Prepare and display buffet food items according to the hotel standards.
Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
Prepares high-quality food items according to standardized recipes, ensures quality food service, and maintains kitchen cleanliness in a campus environment.
Compensation
$16.00 per hour to $17.00 per hour
Responsibilities
Prepares high-quality food items according to standardized recipes and instructions
Serves meals or prepares for delivery using correct portioning
Cleans kitchen after preparation and serving
Operates and maintains kitchen equipment
Assists in production planning, record keeping and reporting
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