Rooftop Chef

About Us Located on the iconic Sunset Strip, The Sun Rose West Hollywood is a newly rebranded, independent, award-winning hotel and a proud member of Preferred Hotels & Resorts. The property features 149 guest rooms and suites, a signature rooftop poolside restaurant by Wolfgang Puck, a full-service spa, and an intimate live music venue. Set on the former House of Blues site, The Sun Rose is writing its next great chapter with a guest experience rooted in design, cultural expression, and a strong sense of place. Delivering an experience that's magnetic, quietly bold, and unmistakably West Hollywood. 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 and be available to work on a regular basis.
• Perform any other job related duties as assigned. Qualifications and Skills
• Two+ years of post high school education, culinary education is desirable.
• Five+ years of employ.

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