Kitchen Manager (Los Angeles, CA - Sunset Blvd.)

A boutique retreat in the heart of Los Angeles, Luxe Sunset Boulevard hotel provides an oasis of elegance and style by welcoming guests to one of the most distinguished addresses in all of California.

Luxe Sunset Boulevard Hotel is a stunning property at the crossroads of Brentwood and Bel-Air. Located within minutes of UCLA, the Getty Museum, and the Skirball Cultural Center, our convenient location makes it easy to access the best of LA.

Job Position: Kitchen Manager
Department: Kitchen
Accountable To: Ownership
Status: Exempt
Pay Range: $65K - $70K (Employer est.)

Primary Objective:
Provide high quality food for hotel by maintaining sound operational effectiveness in kitchen production, enforcing cost effectiveness, ensuring clean and organized kitchen and kitchen storage areas, in accordance with the standards and policies of Luxe Sunset Boulevard Hotel. This position oversees the kitchen crew and support and works side by side with banquets department as needed. This supervisor ensures that all food production workers are performing their duties as prescribed by the quality standards and that food ordering is done responsibly. The Kitchen Manager assumes all duties of a Head Chef when necessary.

Kitchen Manager Duties:

• Maintain a positive, fun, and professional culture for all employees, but specifically, employees in your department and the Banquets and Events department.
• P&L, invoices, coding (allocating costs of food and labor to correct department ie kitchen), daily ledger.
• Review daily report from F&B leadership pulled from POS system to see quantity of items ordered, times, total revenue, and most importantly, track covers.
• Take the time to understand the previous performance of the restaurant via financial statements. Please schedule to meet with management so you can be walked through these.
• Participate in BEO meetings (as of today, they are held on Thursday at 2PM).
• Menu changes and recipe development. All menu changes must be approved by ownership before they are announced/implemented.
• Must be involved in the process of marketing the restaurant and bar.
• Work with management to establish bonus structure based on growth of the business. To be determined within the first month of this agreement.

Areas of Accountability:

• Daily meetings with F&B leadership (F&B Director)
• Daily meetings with Banquets Chef
• Weekly meeting with Ownership
• Weekly meeting with Director of Banquets and Events
• Moving the restaurant and kitchen towards a brighter future (to be outlined in a separate document). However, brighter future can be defined as all bullts below:
• If items are missing at delivery or price seems high, inform Banquets Chef for investigation.
• Report to work in uniform at posted scheduled times.
• Hold daily lineup where the team can come together and set intentions.
• Enforce a useful schedule in collaboration with F&B leaders.
• Keep hotel standards of quality according to training on quality and presentation.
• Keep in mind customer satisfaction and hotel interest.
• Ensure food items are as the guests ordered it and special preparations are being taken into consideration.
• Verify that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees.
• Must be able to work holidays and weekends.
• Supervises kitchen preparation of all stations and the production of all food.
• If there are any questions about freshness or proper execution of a recipe, bring it to the Banquet Chef’s attention.
• At end on the day, ensure kitchen is clean and food is in a tightly wrapped container and ready for later crew, assess what is needed for the next day and do an ordering order.
• Be mindful of personal hygiene, clean nails, and hair.
• Set-up and see that stations are ready to serve prior to AM and PM service.
• Be mindful and enforce, food handling manager rules on hygiene and proper etiquettes in the kitchen.
• Assist Banquets Chef with purchasing and Banquets when needed.
• Develop menu changes that suit the needs of the hotel and the guest.
• Develop organized prep sheets with each menu change.
• Maintain high standards of quality and appearance of all food prepare and served.
• Lead and help Banquets chef to enforce rules of health in the kitchen according to food handling training.
• At the end of the shift, oversee cleaning entire station, including reach-ins, shelves, and steam table. All unnecessary food must be returned to walk-in on proper shelf, all inserts clean and everything restocked, daily checking with Banquets Chef and F&B Leaders.
• Overseeing that all food prepared is of consistently high quality and that portions are consistently controlled. Food tickets are complete and out in a timely manner.
• Supervises ongoing cleaning and work schedules of employees.
• Provides input regarding functions, menus, policies, etc. to Ownership and Human Resources.
• Create and Maintain all necessary paper and SOP systems.
• Attend any meetings held regarding food and beverage planning when necessary.
• Perform other duties as assigned.

• Keeps supervisor fully informed of all problems or matters of significance.
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
• Maintains a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working environment.
• Present a positive, professional image.
• Must be self-motivated and customer service oriented.
• Strong, caring and respectful interpersonal skill when communicating as well as written and oral communication skills.
• Reliable and predictable attendance.
• At all times, projects a favorable image of Luxe Sunset Boulevard Hotel to the public.

Safety Requirements:

• Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.

• Employees must report any of the following symptoms:
  • • Diarrhea
    • Fever
    • Vomiting
    • Jaundice
    • Sore throat with fever

• Implement rules on safety in the kitchen and handling of dangerous equipment and chemicals.
• Wash hands with soap between tasks at designated hand washing stations.
• Handle food properly with gloves as necessary
• Adheres to company policies and procedures.
  • Attends work as scheduled.
  • Follows hotel’s dress and grooming standards.
  • Minimizes safety hazards by following all safety rules and procedures.

• Remove potentially hazardous items (chemicals, glass, etc.) from food handling areas.
• Report to the Food and Beverage Leaders any potential health concerns, faulty equipment and food shortages.
• Safety is an essential aspect of hotel policy, common sense is a must.
• Be mindful of others around you when using sharp or heavy objects.
• Ask for help carrying heavy items and use leg to offset the weight.
• Work in controlled movements and never run in kitchen.

Physical Requirements:

• Pushing/Pulling: Average weight 60lbs constantly
• Lifting/Carrying: Average weight 60lbs constantly
• Standing/Walking: Constantly. Standing/walking the majority of scheduled shift
• Kneeling/Crawling: Occasionally. Completing tasks throughout the hotel
• Reaching: Constantly
• Must be able to frequently sit, stand, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, crawl, and walk.
• The employee is regularly exposed to wet and/or humid condition, moving mechanical parts, extreme cold, and extreme heat.
• The employee is frequently exposed to fumes or airborne particles and toxic or caustic chemicals.
• The noise level in the work environment is usually loud.

Department: Kitchen
This is a management position
This is a full time position