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L'Ermitage Beverly Hills Logo L'Ermitage Beverly Hills · Hospitality and Tourism

Chef de Cuisine

United States, Beverly Hills Employment contract 80000.00 - 95000.00 USD / Year · Job Posted April 27, 2026
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Job Description

ABOUT L’ERMITAGE BEVERLY HILLS L’Ermitage Beverly Hills has been a sanctuary of elegance and discretion since 1975. An exclusive Five-Star, AAA Five Diamond, Two Michelin Keys property, we are committed to delivering world-class hospitality in an intimate and refined environment. Every team member contributes to the timeless experience that defines L’Ermitage and is committed to offering travelers excellence in hospitality. The Chef de Cuisine will be responsible for overseeing all culinary operations within the restaurant, ensuring the highest level of quality, creativity, and consistency. This role requires an individual with exceptional leadership skills, a refined palate, and an unwavering commitment to excellence. As the driving force behind the kitchen, you will mentor and inspire a talented team of chefs, manage day-to-day operations, and collaborate closely with the Executive Chef to curate a sophisticated and dynamic menu.

Job Responsibility

  • Manage culinary personnel, specifically Dishwasher/Stewards and Cooks, to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, and weekly scheduling
  • Create effective, cost-efficient schedules for assigned culinary team based on forecast and budget
  • Responsible for onboarding and the development of departmental training and outcomes
  • Follow company guidelines for progressive disciplinary action
  • Conduct daily shift briefings to kitchen staff
  • Complete assigned employee performance reviews/evaluations as required
  • Serve as kitchen manager, overseeing daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report
  • Assist with training and education of culinary staff on appropriate execution, timing, and presentation of all dishes
  • Oversee inventory of stations, control quality of food, avoiding waste, and proper rotation
  • Assist with inventory management, par levels, and ordering/receiving
  • Develop menu according to industry trends in food preparation
  • Manage food cost of all menu items
  • Train on and practice proper food sanitation procedures
  • Ensure proper operation/maintenance of all kitchen equipment and tools
  • Liaise daily with outlet managers
  • Expedite food regularly
  • Coordinate workflow to ensure a smooth-running operation
  • Monitor and delegate to subordinate team members
  • Demonstrate a team-focused attitude
  • Understand and use safe work practices
  • Attend meetings and training sessions as required
  • Comply with all policies as outlined in the Handbook

Requirements

  • 4+ years of professional kitchen leadership experience in a full-service restaurant
  • Strong understanding of culinary preparations and advanced knife skills
  • Successful completion of satisfactory background check
  • Available and willing to work flexible hours based on business needs including weekdays and weekends
  • Demonstrates strong communication, organizational, and problem-solving skills
  • Expresses sincere enthusiasm for the role and passion for culinary
  • Must know how to prioritize, delegate, and respond in a timely fashion
  • Able to work under pressure, multi-task, and stay focused while maintaining hospitality

Nice to have

  • Some banquet/event experience a plus
  • Some classroom culinary training a plus, but not required
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