L'Ermitage Beverly Hills has been a part of the fabric of Beverly Hills since 1975. Originally envisioned and established as a luxury condominium building, it is in our DNA to operate as a warm, welcoming residence. We embrace the qualities of home with our signature all suite offering, residentially inspired layouts, unique art collection, top of the line amenities, and service points that feel impossibly (and perfectly) tailored. When you are here, whether as a guest or a team member, you are home.

We offer a premier dining experience where modern elegance meets exceptional culinary expertise. Our restaurant combines world-class service with refined, innovative cuisine, set within the luxurious ambiance of our five-star hotel. We are seeking an experienced and passionate Chef de Cuisine to elevate our culinary program and create unforgettable gastronomic experiences for our discerning guests.

Our three meal restaurant, Costa Covo Osteria, introduces a refreshingly simple and delectable take on coastal Italian cuisine with subtle hints of the Riviera. The culinary team brings this menu to life through Italian plates ranging from market-fresh crudo to a simply prepared cacciucco, handmade pasta, to classic cuts of beef with vibrant seasonal vegetables.

Position Overview:

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.

Key Responsibilities:

• Lead all culinary operations, ensuring an exceptional guest dining experience.
• Develop, design, and execute innovative menus that reflect the latest in culinary trends while maintaining the essence of luxury dining.
• Oversee the preparation and presentation of all dishes, ensuring impeccable quality and consistency.
• Manage kitchen staff, including hiring, training, scheduling, and performance evaluations.
• Collaborate with the Executive Chef and F&B Director to ensure seamless communication between kitchen and front-of-house teams.
• Monitor inventory, order supplies, and maintain strict cost control and budgeting procedures.
• Ensure compliance with food safety and hygiene standards.
• Foster a culture of continuous improvement and innovation within the kitchen.
• Stay updated on industry trends, new ingredients, and cooking techniques.

Qualifications:

• Proven experience as a Chef de Cuisine or Sous Chef in an upscale, fine dining, or luxury hotel setting.
• Extensive knowledge of contemporary and classical culinary techniques, global cuisines, and food trends.
• Strong leadership, team-building, and communication skills.
• Ability to thrive in a fast-paced, high-pressure environment while maintaining impeccable standards.
• Expertise in menu planning, food costing, and inventory management.
• Culinary degree or relevant certification preferred.
• A passion for delivering exceptional dining experiences.

Salary: $85k