Chef De Cuisine

Avalon Hotel Beverly Hills is seeking a motivated, service-driven Chef de Cuisine to assist in oversight of the culinary team at our 84-room boutique luxury property. This key role will assist in oversight of the planning, ordering and production of food items for Viviane, our poolside jewelbox restaurant serving both classic American and European cuisine.

Responsibilities

• Supervise line cooks, back of house procedures, and maximize efficiency
• Quality control and presentation
• Assist in the creation and planning of menus and executing changes  
• Ensure proper receiving, storage (including temperature-setting) and rotation of food products to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers to ensure product freshness
• Coordinate daily pre-shift meetings with the Director of Food & Beverage 
• Assist with executing Special Events, set-up and management 
• Assist with completing daily, weekly, and monthly management administrative duties
• Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards

Qualifications

• Minimum 1-2 years of experience as a Chef de Cuisine, Executive Sous Chef or Executive Chef 
• Ability to effectively communicate with others in a leadership capacity
• Ability to work in a fast-paced environment
• Must be attentive and detailed-oriented
• Must display a proactive attitude with strong organizational and time management skills
• Ability to understand, calculate and follow recipe measurements and proportions
• Strong problem-solving skills
• Flexible schedule: willing and able to work shift duties that may include evenings, nights, weekends and holidays
• Licenses or Certificates: ServSafe & TIPS Preferred

Physical Requirements

• Manual dexterity sufficient to chop, mix, blend and whip a variety of foods and liquids
• Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs.
• Ability to frequently carry up to 30 lbs.
• Ability to stand for extended periods of time

Company Overview

Proper Hospitality is made up of a diverse group of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: There is a right way to do things and anything less just isn’t proper. We are seeking out the “best of the best” from inside and outside of the industry to work alongside us as we grow a new kind of lifestyle Hospitality Company inspired by a centuries-old tradition. The work is challenging and fast-paced, but rewarding above all. 

We provide equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. 

Proper Hospitality will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances. 

Avalon Hotel Beverly Hills is seeking a motivated, service-driven Chef de Cuisine to assist in oversight of the culinary team at our 84-room boutique luxury property. This key role will assist in oversight of the planning, ordering and production of food items for Viviane, our poolside jewelbox restaurant serving both classic American and European cuisine.

Responsibilities

• Supervise line cooks, back of house procedures, and maximize efficiency
• Quality control and presentation
• Assist in the creation and planning of menus and executing changes  
• Ensure proper receiving, storage (including temperature-setting) and rotation of food products to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers to ensure product freshness
• Coordinate daily pre-shift meetings with the Director of Food & Beverage 
• Assist with executing Special Events, set-up and management 
• Assist with completing daily, weekly, and monthly management administrative duties
• Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards

Qualifications

• Minimum 1-2 years of experience as a Chef de Cuisine, Executive Sous Chef or Executive Chef 
• Ability to effectively communicate with others in a leadership capacity
• Ability to work in a fast-paced environment
• Must be attentive and detailed-oriented
• Must display a proactive attitude with strong organizational and time management skills
• Ability to understand, calculate and follow recipe measurements and proportions
• Strong problem-solving skills
• Flexible schedule: willing and able to work shift duties that may include evenings, nights, weekends and holidays
• Licenses or Certificates: ServSafe & TIPS Preferred

Physical Requirements

• Manual dexterity sufficient to chop, mix, blend and whip a variety of foods and liquids
• Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs.
• Ability to frequently carry up to 30 lbs.
• Ability to stand for extended periods of time

Company Overview

Proper Hospitality is made up of a diverse group of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: There is a right way to do things and anything less just isn’t proper. We are seeking out the “best of the best” from inside and outside of the industry to work alongside us as we grow a new kind of lifestyle Hospitality Company inspired by a centuries-old tradition. The work is challenging and fast-paced, but rewarding above all. 

We provide equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. 

Proper Hospitality will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.