Job Details

Description

EXECUTIVE CHEF

L’Ermitage Beverly Hills

Where Culinary Art Meets Residential Luxury

OUR STORY

Since 1975, L’Ermitage Beverly Hills has been woven into the fabric of the city—an intimate haven defined by quiet luxury, genuine warmth, and intuitive service. As the longest-tenured Forbes Five-Star and AAA Five Diamond all-suite hotel in the world, we are committed to creating experiences that feel both effortless and extraordinary.

Here, whether you arrive as a guest or join us as a colleague, you are home.

THE OPPORTUNITY

We are seeking an Executive Chef who is passionate about creating unforgettable culinary moments and inspired by the challenge of elevating excellence every day.

This visionary leader oversees all culinary operations at L’Ermitage Beverly Hills—including Costa Covo Osteria, Poza rooftop poolside restaurant, In-Room Dining, Events, Stewarding, Colleague Café, Purchasing/Receiving, and bespoke guest amenities.

You will craft inventive menus, lead and grow a talented team, and design systems that ensure flawless execution, Forbes Five-Star standards, and meaningful guest connections.

If you are driven, creative, and committed to the art of hospitality, this is your kitchen to inspire.

WHAT YOU’LL DO

Lead with Excellence

• Uphold Forbes Five-Star and AAA Five Diamond standards across all culinary touchpoints
• Ensure quality, consistency, and beauty in every dish, every time
• Develop new menus and seasonal offerings that are innovative, cost-effective, and aligned with the L’Ermitage philosophy

Run a World-Class Operation

• Oversee kitchen operations for all outlets and service areas
• Implement systems for productivity, cost control, and waste reduction
• Manage labor planning while maintaining budget targets
• Ensure the highest sanitation and hygiene standards at all times
• Create and maintain standard recipes, preparation techniques, and presentation guidelines

Inspire, Train & Elevate

• Select, mentor, and develop Chefs, Cooks, and Stewards
• Build a culture of creativity, collaboration, and excellence
• Provide ongoing training in safety, sanitation, technical skills, and leadership
• Participate in daily lineups, department meetings, and service touchpoints

Collaborate & Innovate

• Partner with the General Manager and Food & Beverage leaders on special events and activations
• Stay attuned to market trends and guest preferences, introducing thoughtful changes when needed
• Monitor P&L performance and make strategic operational decisions

WHAT YOU BRING

Skills & Knowledge

• Advanced culinary and kitchen-management expertise
• Strong organizational and leadership capabilities
• Excellent communication and relationship-building skills
• Ability to read recipes, scale ingredients, and manage costing
• Proficiency with Microsoft Word, Excel, and Outlook

Qualifications

• High school diploma or equivalent required; Culinary Arts degree or diploma preferred
• Minimum 3 years as an Executive Chef with experience in both domestic and international cuisine
• Ability to obtain all state or local certifications and permits

Professional Presence

All colleagues are expected to maintain a polished and professional appearance, in line with our grooming standards.

COMPENSATION

Salary Range: $120,000–$150,000 (commensurate with experience)

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.