Chef de Cuisine

About Us

HEI Hotels & Resorts is proud to welcome the Freehand Los Angeles to our growing portfolio of distinguished properties.

Freehand is a collection of hotels that combine the social culture of a hostel with innovative design, award winning food and beverage, and a community-driven atmosphere.

At HEI, we understand that exceptional hotels are built by exceptional people.

Our continued success is driven by our associates - the heart of every guest experience.

Where people choose to work matters.

In return for that choice, we are committed to providing competitive compensation and benefits, industry-leading tools and training, and a culture that empowers growth and excellence.

Simply put, we honor the privilege of our associates choosing HEI by investing in them - ensuring they thrive, grow, and elevate every property we serve.

Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information.

You may be the perfect candidate for this or for other roles within our organization!

We value U.S.

military experience and invite all qualified military candidates to apply.

Overview

Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Essential Duties and Responsibilities


* Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards.


* Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.


* Schedule and manage the maintenance/sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.


* Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.


* Promote the Accident Prevention Program to minimize liabilities and related expenses.


* Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.


* Should assume the responsibilities of the Executive Chef in his/her absence.


* Comply with attendance rules an...