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Job Description Demi Chef De Partie About the Role: The Demi Chef de Partie plays a crucial role in supporting the kitchen brigade by preparing and presenting high-quality dishes in line with the establishment's standards. This position involves working closely with the Chef de Partie and other kitchen staff to ensure efficient and timely food production while maintaining strict hygiene and safety standards. The Demi Chef de Partie contributes to menu development by providing creative input and ensuring consistency in taste and presentation. This role requires a strong commitment to teamwork, attention to detail, and the ability to work effectively under pressure in a fast-paced environment. Ultimately, the Demi Chef de Partie helps deliver an exceptional dining experience that meets and exceeds guest expectations. Summary of Essential Functions: • Uphold all Chateau Marmont Service Standards., • Understands, complies with and follows the Company Food Safety policies and procedures., • To have completed Level 2 Food Safety within 6 weeks of joining, • Is responsible for all culinary dishes that are prepared and served from their stations, • Takes full ownership for the daily preparation and execution of the dishes that come off the restaurant menu as well as making sure items are in house/ordered., • Bakes bread and pastries., • Responsible for any mise en place that comes off their station, • Follows recipes, procedures and presentation standards consistently to ensure the best possible product is produced and executed., • Ensures quality by properly rotating perishable and non-perishable products., • Helps maintain food cost by limiting kitchen waste and through the efficient use of all products., • Sets up station according to restaurant guidelines., • Prepares all food items consistently and as directed in a sanitary and timely manner., • Consistently follows portion controls as set by the restaurant., • Restocks all items as needed throughout shift., • Regulates temperatures of oven, refrigeration and any other equipment necessary for job performance., • Assist with events when applicable., • Responsible for breaking down station including proper storage of MEP and sanitation of all surfaces and equipment., • Responsible for having valid food handlers’ certificate., • Washes dishes if need be, • May be required to take garbage and trash to dumpster area, • Attends health and safety meeting/ trainings., • Attends training sessions as required to develop base and additional skill sets., • Attends daily pre-shift meetings. Holds daily pre-shifts meetings for department., • Prepares for and attends annual appraisal with Executive Chef to identify and agree to career goals and professional growth plan, including setting goals and objectives for team members., • Consistently coach and develop the team, including succession planning, creating clear and achievable career paths within the kitchen hierarchy., • Potential for Cross training with relevant departments of interest, • Other duties as assigned. Summary of Job Requirements: • 2+ years’ experience in a related position., • Food Serve Safe certification., • Strong knowledge of CA State sanitation regulations., • Ability to communicate effectively both written and verbal., • Individual must possess a good work history and stability., • Excellent cooking skills., • Must be detail-oriented, have a team-based mentality and superb multitasking skills., • Excellent attitude, team player and ability to create positive work environments., • Has the ability to taste all foods to assure correct preparation., • Flexible schedule. Equal Opportunity Employer Chateau Marmont is an equal opportunity employer. The Company prohibits discrimination against any employee, applicant for employment, intern or volunteer based on the individual’s actual or perceived race (including traits associated with race, including but not limited to hair texture and protective hairstyles, which include but are not limited to braids, locs, and twists), color, religion, religious creed (including religious belief, observance, and dressing and/or grooming practices), national origin, ancestry, sex (including pregnancy, childbirth, expressing breast milk, or related medical condition), reproductive health decision-making, gender, gender identity, gender expression, transgender status, age, citizenship, primary language, immigration status, genetic characteristics, genetic information, medical condition, disability, status as a special disabled veteran or veteran of the Vietnam era, past or present membership in the uniformed/military service, marital or domestic partnership status, sexual orientation, political activities/affiliations, declination of attendance at or participation in any meeting discussing the Company’s opinion on religious or political matters, off-duty marijuana use, any other factor prohibited by law, as applicable to the Company (“Special Characteristic”), or the intersectionality of two or more Special Characteristics (A.M Shift)

Job DescriptionBenefits: • 401(k), • Employee discounts, • Health insurance, • 401(k) matching, • Competitive salary, • Paid time off, • Vision insurance Essential Duties and Responsibilities Execute recipes set forth by the CDC or Sous Chef Maintain and follow all systems within the kitchen. Follow detailed recipes and company standards. Participate in service daily including shift line ups, new menu roll outs, and evolving service and food standards. Demonstrate familiarity of Omakase style dining Report to each shift on time and prepared to work: o Clean and neat proper uniform Black prep shirt Black pants (no card, track pants, or jeans) Clean, unstained and ironed white button-down service shirt Clean white no logo undershirt Service apron (clean and ironed) Black shoes (no bright accents) Sharpened knives o Acceptable hygiene standards o Attend work with a positive and helpful attitude Complete prep and execute service in line with company standards. Counter/ guest service (attitude of hospitality) Adhere to all product safety standards General product storage and usage Maintaining clean and orderly prep and service station Maintain inventory including regular quality inspection of plateware, bowls, service pieces. Reporting any broken items to the CDC or Sous Chef Maintain a professional atmosphere with staff and supervisors inside and outside the establishment (limited outside interaction, no inappropriate personal relationships) Minimum Qualifications (Knowledge, Skills, and Abilities Proficiency in savory or garde - manger techniques Maintaining clean and orderly restaurant and kitchen Maintaining a positive, safe, and enjoyable work environment Be able to clearly communicate during service. Be able to work with electronic machinery to complete administrative tasks. Physical Demands and Work Environment Standing for long periods of time Work in varied temperatures Must be able to lift 35lbs. Be able to bend, twist, reach, lift or stoop to retrieve or move product. Be able to work in decreased light. Be able to work in enclosed spaces.

Job DescriptionCompany Description At Fairmont, our passion is to connect our guests to the very best of our destinations. From the beaches of Hawaii to the deserts of the United Arab Emirates to the heart of London, our hotels offer guests extraordinary places, created by combining unique architecture, expressive decor and artistry, and magnificent features. Add engaging service, and the result is an unforgettable guest experience. Job Description Creating an engaging work environment for Colleagues of the Fairmont Century Plaza is as important as turning moments into memories for our guests. The standards and values you model as the Banquets Sous Chef will inspire your team - not only to ensure exceptional culinary service, but also to grow their careers with Fairmont. Job Description: • Full comprehension and execution of Culinary Culture Manual and Union Standards, • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues, • Role models our service promises and ensures all direct reports have a keen focus on delivery of our service essentials, • Manage all the respective kitchen(s) together with the Executive Events Chef, • Liaise daily with Stewarding Leadership to ensure BOH spaces are orderly and inspection ready, • Ensure the consistency in the preparation of all food items for a la carte menus according to recipes and standards, • Adhere to Birchstreet Ordering and Receiving Standards, • Conduct daily shift briefings with respective Culinary, Stewarding and FOH staff, • Ensure all kitchen colleagues are aware of standards & expectations, • Liaise daily with F&B Managers and Chefs to keep open lines of communication regarding guest feedback, and together with the Executive Events Chef create and implement a plan to improve VOG results, • Maintain and enhance the food products through creative menu development and presentation, • Have full knowledge of all menu items, daily features and promotions, • Preform functions according to Banquet Event Orders, • Actively interact with guests at tables, • Balance operational, administrative and Colleague needs, • Ensure that performance management and colleague training/development occurs in a timely and consistent manner, • Follow all safety and sanitation policies when handling food and beverage and with the guidance of Executive Events Chef, ensure 100% compliance with the EcoSure audits as well as Health Department Standards, • Perform mock Health & EcoSure Audits and understanding past results and the current regulations, • Complete knowledge of correct maintenance and use of equipment, using equipment and tools only as intended, properly and safely, ensuring that all equipment is in good working order and properly maintained, • Meet with Executive Events Chef to review assignments, anticipate business levels, charges and other information pertinent to the job performance, • Ensure that assigned staff has reported to work: document any late or absent employees, • Coordinate breaks for assigned staff, • Communicate additions or changes to the assignments as they arise throughout the shift, • Inspect the cleanliness and working conditions of all tools, equipment and supplies, • Monitor performance of assigned staff and ensure all procedures are completed to the department’s standards, • Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements, • Minimize waste and maintain controls to attain forecasted food costs, • Restock items that were depleted during the shift, • Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments, • Actively participates in the Culinary Department meetings, • Assist other departments as needed, • Salary Range: $75,000 - $80,000 USD, • Discounted hotel rooms and food & beverage rates to employees at our sister properties around the globe., • We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential, • Opportunity to develop your talent and grow within your property and across the world!, • Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 and WATCH, • Competitive Health Benefit Package within 30 days of employment, • 401(k)/Roth IRA Eligibility after 60 days of employment, • Cell Phone Usage ReimbursementQualifications Your experience and skills include: • Previous managerial experience is a plus, • Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service is a plus, • Current on all culinary trends and active in the furthering of his/her own culinary development, • Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals, • Computer literate, • Ability to perform job specifications with attention to detail, speed, and accuracy, • Ability to work cohesively with co-workers as part of a team, • Ability to use all senses to ensure quality standards are met, • High school diploma or equivalent training certification, • 2+ years of experience as a Chef de Partie/Kitchen Manager or equivalent, preferably in a fine dining environment or five star property, • Desirable: Food handling/sanitation certification, • Ability to communicate in English with guests, co-workers and management to their understanding, • Ability to compute basic mathematical calculations, • Ability to expand and condense recipes Additional Information Your team and working environment: What was true in 1966 remains true to this day: The Century Plaza Hotel is part of a visionary development intent on doing what others could only imagine. Previously deemed the “Western White House,” (as the only venue outside the White House to host state dinners), Century Plaza’s place in history remains unshakeable. A modernized take on luxury and elevated guest experience from product to people enlivens the real wow factor. This experience begins with a new kind of workplace, one where the energy is contagious, the stories are invigorating, and the challenges present inspiring opportunities to make your mark. We provide an environment of trust, respect, and integrity. A home away from home. Where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accor’s Employee Value Proposition, we ensure fair treatment and a workplace free from discrimination & harassment. Visa Requirements: Must provide proof of eligibility to be employed in the United States of America. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization. Fairmont Century Plaza is an Equal Opportunity Employer EEO M/F/V/D Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Training & development Lielle is a culinary journey that blends Californian Bistronomy. Located on Pico Boulevard, Lielle is more than just a restaurant; its an immersive dining experience emphasizing creativity, sustainability, and outstanding hospitality. Named after Chef Marcus Jernmarks daughter, Lielle combines the warmth of a family-inspired space with the elegance of fine dining, making it the perfect spot for memorable occasions and outstanding meals. The menu celebrates hyper-seasonal ingredients sourced from local farms, fisheries, and foraging trips, allowing us to highlight the freshest flavors through innovative yet straightforward cooking techniques. Every dish is carefully curated to capture a balance of flavors and umami, complemented by a wine list that harmonizes with the energy of our cuisine and ambiance. JOB OVERVIEW Under the guidance of Chef Partner, Chef de Cuisine and Sous Chef team, take responsibility for preparing and cooking food items according to the restaurant's recipes and standards and working at stations in the kitchen. Accurately and efficiently cook meats, fish, vegetables, soups, salads and other food products; as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu item plates. Maintain cleanliness and sanitation of their work area, adhere to food safety regulations, and assist in restocking and inventory management. • Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment., • Assumes 100% responsibility for the quality of products served and mise-en-place on station., • Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Preps, stocks and maintain sufficient levels of food products at line stations to assure a smooth service period., • Portions food products prior to cooking according to standard portion sizes and recipe specifications., • Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment., • Prepares item for broiling, grilling, frying, sauting or other cooking methods by portioning, battering, breading, seasoning and/or marinating., • Follows proper plate presentation and garnish set up for all dishes., • Demonstrate proficiency in the use and maintenance of equipment relevant to service operations, with a commitment to ongoing training and safety standards, • Communicate effectively with team members and supervisors to support seamless service delivery and resolve issues promptly, • Provide support for events and catering needs-including those on different floors or offsite-in addition to regular service duties, showcasing flexibility and a strong team-oriented approach, • Follow sanitation guidelines set forth by Health Department, • Handles, stores and rotates all products properly., • Responsible for filling out prep needs and effectively communicating with team members and supervisors., • Assists in food prep assignments during off-peak periods as needed., • Participates in running food to guests tables and assists Chefs with completing all the service tasks when assigned specific stations; including but not limited to non-alcohol pairing prep, set up service plateware, fermentations, running food, presenting food, expediting, clearing tables, pouring water, break down and set up of service., • Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen., • Attend all scheduled employee meetings., • Work schedules may vary between early morning to late evening, weekends and holidays, • Shifts will be scheduled for around 8 hours, and you may at times be asked to work overtime, • Always act in a professional manner that represents the restaurant, owners, partners and staff., • Respectful to all guests that have chosen to dine in our restaurants., • Demonstrate teamwork in all areas of the restaurant, • Work with a positive attitude in all types of situations, • Always follow safety and sanitation rules and laws, • Always act in the best interest of the restaurant, fellow employees and guests., • Welcome and accept feedback and coaching from the management team to maintain and grow as an employee, • Be able to reach, bend, stoop and frequently lift up to 40 70 pounds., • Repetitive tasks with few breaks, • High school diploma or equivalent., • A minimum of 2 years of experience in kitchen preparation and cooking., • Must be able to communicate clearly with managers, kitchen and dining room personnel.