Executive Sous Chef - Hotel Indigo Los Angeles Downtown

Job description

A little bit about your day: Reporting to the Executive Chef, every day is different, but you’ll mostly: Supervise and direct the teams in F&B with the ability to control food production activities, proper cleaning, cutting, marinating, seasoning, sous vide applications and cooking of all food items. Mentor team on menu planning, controlling food cost, controlling labor costs and maintaining safety and sanitation. Oversee day-to-day production and operations of all kitchens, including planning, preparing and directing of food to our outlets and service staff. Conduct quality checks of goods received, coordinate and control food storage, including tidiness and sanitation of all storage areas, supervise inventories and sets par levels as needed. Monitor material consumption and food orders and equipment required on a daily basis to satisfy the production plans of the F&B department. Ensure that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to federal/state regulations. Monitor and ensure compliance with recipe specifications including upkeep of all menu item abstracts and overseeing continual updating of training and recipe logbooks. Participates in the d...