Dorchester Collection Assistant Head Chef

About Dorchester Collection

Dorchester Collection operates hotels including The Dorchester in London, Hôtel Plaza Athénée and Le Meurice in Paris, and The Beverly Hills Hotel in Los Angeles County. Its properties hire across rooms, restaurants, kitchens, engineering and guest services.

Role & Responsibilities

• Manage the team of cooks; assist with weekly labor schedules and revise them as needed.
• Encourage, motivate and support employees; assist with administering, coordinating and distributing information to kitchen employees.
• Maintain accurate scheduling, payroll and employee records, and provide People & Culture with information needed to keep personnel files current.
• Provide feedback to the Culinary Director and Executive Sous Chef to support kitchen employee performance reviews.
• Maintain a neat, clean and safe working environment; organize and maintain food storage, rotation and utilization.
• Taste and review food products daily to ensure quality and consistency in preparation and presentation.
• Assist with developing, implementing and maintaining recipes, presentations and products; implement the daily special menu as directed by the Culinary Director or Executive Sous Chef.
• Attend weekly kitchen meetings; analyze and monitor daily operation reports, track inventory, place orders, monitor equipment maintenance and condition, and ensure kitchen operations comply with state and federal health and safety codes.
• Oversee food production, preparation, plating and garnishing to deliver a high-quality guest experience.
• Cook in any kitchen and cover any service, adapt to the operating schedule, and support other areas of the Culinary department as needed.
• Fulfil guest requests involving menu and recipe planning and development, dietary restrictions and special occasions.
• Report imperfections and blemishes in the hotel and work with other roles to correct them.
• Communicate with other departments and the wider hotel team to maintain alignment and foster a We Care culture while upholding hotel standards.

Qualifications

• At least 2 years of experience as a Sous Chef in a high-volume, fine-dining restaurant.
• Comfort communicating in English, the primary language used in the hotel.
• Strong communication skills and a customer-service ethic.
• Attention to detail.
• Talent and commitment to service excellence and creativity.
• Commitment to teamwork and the ability to champion a collaborative environment.
• Availability to work varying schedules, including weekends and holidays, to meet hotel business demands.
• Serve as an ambassador of the hotel's vision, values and culture.

Skills

Experience

At least 2 years as a Sous Chef in a high-volume, fine-dining restaurant.

Compensation

The base compensation for this position ranges from USD 77,000 to USD 80,340 per annum.

Benefits

Complimentary annual stays with breakfast at Dorchester Collection hotels, subject to availability and seniority terms; 50% off at hotel bars and restaurants; development opportunities and training; social events, including quarterly employee appreciation days and awards and an annual end-of-year gala; complimentary meals on duty; access to a discount platform featuring thousands of retailers; medical, dental and vision benefits; retirement scheme.

Culture

Each hotel has its own kitchens, service teams and history. In Paris, for example, a sommelier at Le Relais Plaza works at Hôtel Plaza Athénée, while the pastry team at Le Meurice prepares work for a different house.

About Cerulean

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