Avalon Hotel Beverly Hills is seeking a Sous Chef to join the Heart of House at our 84-room high-design, luxury boutique property. 

Job Overview
As a Sous Chef at our hotel, you will play a pivotal role in ensuring the highest standards of culinary excellence are maintained. You will oversee all kitchen operations, from food preparation to staff management. Your responsibilities will include:

• Ensuring that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards
• Assisting in overseeing inventory management, purchasing, and controlling food costs to optimize profitability
• Managing staffing levels effectively to ensure exceptional guest service, meet operational needs, and achieve financial objectives
• Ensuring strict compliance with food safety, handling, and sanitation standards to maintain a clean and safe kitchen environment
• Maintaining comprehensive knowledge of all departmental policies, procedures, and brand standards, and ensuring adherence among kitchen staff
• Supervising and coordinating all culinary activities, including food preparation, cooking, and presentation, to consistently deliver exceptional dining experiences
• Assisting in completing daily, weekly, and monthly management administrative duties, such as operations reports, financial documentation, HR paperwork, standard operating procedures, safety and sanitation checklists, and ordering and inventory management
• Implementing innovative ideas for menu development, ensuring creativity and variety while considering guest preferences and dietary restrictions

Additional Functions:

• Collaborating with the executive team to plan and execute special events, including banquets, weddings, and corporate functions, ensuring flawless execution and guest satisfaction
• Conducting regular quality control assessments to maintain the highest standards of food quality, taste, and presentation
• Monitoring industry trends and best practices to continuously enhance the hotel's culinary offerings and maintain a competitive edge
• Developing and implementing efficient kitchen workflows and procedures to maximize productivity and minimize waste
• Providing guidance and support to kitchen staff during peak service hours to ensure smooth operations and timely delivery of meals
• Acting as a liaison between the kitchen and front-of-house staff to facilitate effective communication and seamless service

Qualifications:

• Minimum of 1-2 years of experience in a similar position, preferably in a hotel or upscale restaurant environment
• Culinary degree or equivalent experience in culinary arts
• Proven track record of successfully leading in a fast-paced culinary environment and effectively prioritizing demands
• Excellent critical thinking and decision-making skills, with the ability to resolve issues promptly and efficiently
• Flexibility to work a varied schedule, including evenings, weekends, and holidays, as required by business needs

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.

 Proper Hospitality provides 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 Sous Chef to join the Heart of House at our 84-room high-design, luxury boutique property. 

Job Overview
As a Sous Chef at our hotel, you will play a pivotal role in ensuring the highest standards of culinary excellence are maintained. You will oversee all kitchen operations, from food preparation to staff management. Your responsibilities will include:

• Ensuring that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards
• Assisting in overseeing inventory management, purchasing, and controlling food costs to optimize profitability
• Managing staffing levels effectively to ensure exceptional guest service, meet operational needs, and achieve financial objectives
• Ensuring strict compliance with food safety, handling, and sanitation standards to maintain a clean and safe kitchen environment
• Maintaining comprehensive knowledge of all departmental policies, procedures, and brand standards, and ensuring adherence among kitchen staff
• Supervising and coordinating all culinary activities, including food preparation, cooking, and presentation, to consistently deliver exceptional dining experiences
• Assisting in completing daily, weekly, and monthly management administrative duties, such as operations reports, financial documentation, HR paperwork, standard operating procedures, safety and sanitation checklists, and ordering and inventory management
• Implementing innovative ideas for menu development, ensuring creativity and variety while considering guest preferences and dietary restrictions

Additional Functions:

• Collaborating with the executive team to plan and execute special events, including banquets, weddings, and corporate functions, ensuring flawless execution and guest satisfaction
• Conducting regular quality control assessments to maintain the highest standards of food quality, taste, and presentation
• Monitoring industry trends and best practices to continuously enhance the hotel's culinary offerings and maintain a competitive edge
• Developing and implementing efficient kitchen workflows and procedures to maximize productivity and minimize waste
• Providing guidance and support to kitchen staff during peak service hours to ensure smooth operations and timely delivery of meals
• Acting as a liaison between the kitchen and front-of-house staff to facilitate effective communication and seamless service

Qualifications:

• Minimum of 1-2 years of experience in a similar position, preferably in a hotel or upscale restaurant environment
• Culinary degree or equivalent experience in culinary arts
• Proven track record of successfully leading in a fast-paced culinary environment and effectively prioritizing demands
• Excellent critical thinking and decision-making skills, with the ability to resolve issues promptly and efficiently
• Flexibility to work a varied schedule, including evenings, weekends, and holidays, as required by business needs

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.

 Proper Hospitality provides 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.