Executive Chef - The Langham, Pasadena

About Langham Hospitality Group

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.

The Langham Huntington, Pasadena, Los Angeles is located in Pasadena, California, in the heart of an upscale residential neighborhood bursting with historic gems like Albert Einstein's former residence and famous film locations including the homes from Mad Men and Father of the Bride.

Just up the street you'll find Pasadena's vibrant shopping and entertainment district boasting theaters, boutiques, incredible restaurants and world-class museums. And the hotel is just a short drive from the rest of Pasadena's must-see spots including the Rose Bowl stadium, The Huntington Library, Descanso Gardens, Kidspace Children's Museum and much more.

Check out what’s nearby, or inquire with our concierge team for recommendations on what to see, eat, and do in Pasadena and nearby Los Angeles.

DEPARTMENT: Culinary

JOB TITLE: Executive Chef

REPORTS TO: Director of Food & Beverage

SUPERVISES: Executive Sous Chef/Restaurant Chefs

PRIMARY OBJECTIVE OF POSITION:

Responsible for ensuring the Langham Pasadena’s outlets remain at the forefront of local culinary standards, food quality assurance, and maintaining profitability in the Food & Beverage discipline. Duties include, but are not limited to: menu planning, budgeting, forecasting, payroll, scheduling, coaching, mentoring, and discipline. Ensures quality preparation of all menu items and proper handling/ storage of all food items by the health department and company standards. Coordinates the purchase of acceptable food items, menus, and maintains approved food and labor costs. Responsible for driving revenues and achieving budgeted profit. Responsible for the development and implementation of key strategic initiatives to enhance financial performance and maximize awareness within the Hotel and local market.

RESPONSIBILITIES AND JOB DUTIES:

• Maintain complete knowledge of all hotel features/services and hours of operation.
• Maintain complete knowledge and comply with hotel and departmental policies and procedures.
• Report for duty punctually and adhere to Hotel Standards of grooming and performance.
• Staffing:
  • Interviewing and hiring of all staff.
  • Training of all staff.
  • Motivation of staff to perform to their highest abilities.
  • Disciplinary procedures (mentor, coaching, counseling and documenting).
• Attend all meetings, including but not limited to:
  • Departmental.
  • Pre-Cons.
  • Operations.
  • Quality.
  • Line-Ups.
  • General Session.
• Review the daily activities; check the following:
  • House count
  • Forecasted covers for each outlet
  • Catering activity
  • Purchases
  • Meetings
  • Appointments
  • V.I.P.'s/special guests
• Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.
• Establish the daily priorities and assign production and prep tasks to staff to execute.
• Review daily specials and offer feedback to Sous Chefs.
• Review banquet function sheets and make a note of any changes; post function sheets for the next day.
• Meet with Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks.
• Take physical inventory of specified food items for daily inventory.
• Review the market list.
• Requisition the daily supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure the quality of products received.
• Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up.
• Ensure that staff report to work as scheduled.
• Access all functions of the computer system according to departmental specifications.
• Ensure all guest service brand standards are met to achieve the highest level of service quality.
• Anticipate guest culinary needs and respond promptly.
• Ensure special requests are communicated properly.
• Design and implement a Marketing Plan as well as develop monthly and Holiday specials.
• Ensure the kitchen complies with all local and national guidelines.
• Warmly greet any guests you meet, and extend a fond farewell when applicable.
• Accommodate all guest requests expediently and courteously. Follow up with designated hotel personnel to ensure completion of the request.
• Maintain complete knowledge of correct maintenance and use of equipment.
• Update menus as changes occur.
• Meet with Sales, Catering and MSE teams to review business status and follow up actions.
• Submit weekly and monthly reports to Corporate office.
• Manage own working hours in line with the demands of the business.

PHYSICAL DEMANDS:

• Requires walking or standing to a significant degree.
• Ability to lift up to 50 lbs.

SPECIAL SKILLS REQUIRED:

• Ability to meet budgeted revenue goals.
• Ability to compute basic mathematical calculations.
• Ability to prioritize, organize and follow up.
• Ability to think clearly, focus on detail and make concise decisions.
• Ability to maintain confidentiality of all guest information and pertinent hotel data.
• Ability to promote positive relations with all individuals who contact The Spa by telephone.
• Ability to work well under pressure coordinating multiple requests at any given time.
• Ability to work cohesively with other departments and co-workers as part of a team.
• Flexibility in schedule.
• Ability to promote Spa/wellness products in tandem with hotel objectives.
• Ability to promote other areas of the hotel.
• Ability to perform job functions with minimal supervision.
• Ability to relay instructions and ask for help when needed.
• Strong knowledge of purchasing is desirable.
• Previous guest relation training is desirable.

EDUCATION REQUIRED:

• High School Graduate or equivalent job experience.
• Culinary College Degree preferred

EXPERIENCE REQUIRED:

• Three years’ experience in similar position.
• Experience working or training within the hospitality industry.
• Previous experience in a luxury market

LICENSES OR CERTIFICATES:

CA Food Handling certifications, preferably Kitchen Manager.

Salary Range:

$170,000 - $175,000

For more information about the property, please visit: [external link]