Produce menu items on most stations (including, but not limited to, grill, sauté, and oven) in an appropriate time frame while maintaining or exceeding the standards set forth by the Executive Chef for menu production, kitchen cleanliness, sanitation, and advance preparation.
We're looking for passionate, experienced team players that want to work in a fast-pace, fun, and dynamic hotel culinary environment that includes restaurant upscale dinning and banquet events.
The menu is inspired by local, seasonal ingredients, designed to maintain the integrity of the products and executed with a Los Angeles perspective in mind, bringing together a variety of cultures and fresh flavors - fully encapsulating our guests in an authentic, of-the-moment, Southern California experience. For more information visit www.thefrontyardla.com
Executive Chef Larry Greenwood's rise through the culinary ranks started from his humble beginnings as a line cook in his native Calgary, Alberta to sous chef and ultimately to executive chef, a position he has held at some of Los Angeles' top restaurants for more than a decade. Greenwood's passion and propensity for fresh, locally sourced ingredients and innovative cuisine have earned him well-regarded status as a seasoned Los Angeles chef and culinary leader.As executive chef, Larry is responsible for the entirety of the hotel's culinary efforts while also playing a hand as a creative force behind The Front Yard's approachable, yet elevated menu.
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