Loews Hotels & Co is a leading owner and operator of luxury hotels with a portfolio consisting of 26 hotels and resorts in the United States and Canada. Located in major city centers and resort destinations from coast to coast, the Loews portfolio features one-of-a-kind properties that go beyond Four Diamond standards and embrace their “uniquely local” community in order to curate exciting, approachable and local travel experiences for guests.

The Restaurant Chef position coordinates/oversees the activities of all food production team members in the preparation of menu items for the three-meal restaurant, lobby bar and room service.  Ensures that all food products are of the highest quality and are ready to serve in a timely manner.  Responsible for all Kitchen food ordering, production, holding and storage.  Additional responsibilities include selection, training, scheduling of all Kitchen team members.

Essential Functions and Responsibilities

Achieve culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality, and customer-service standards; identify and resolving problems; determine system improvements; implement change. Assist in off premise and media relation eventsDevelop new menu concepts.  Develop, test, and cost out new menu items.  Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibilityOversee and participate in methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. Regularly inspect the quality and quantity of food items for all meal periods.Ensures culinary execution is consistent with branding elements of the foodservice outlet; check and approve all menu items and other food items prepared and ensure all items are prepared in an attractive and appetizing mannerEvaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same

Supportive Functions and Responsibilities

Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standardsFollows New Hire Training and ongoing Star Service Competency program in accordance with hotel policyMaintains cleanliness and excellent condition of equipment and work areaExecutes emergency procedures in accordance with hotel standards and complies with required safety regulations and proceduresComplies with hotel standards, policies and rules. Remains current with hotel information and changes.  Complies with hotel uniform and grooming standards.

Qualifications

Required:

Excellent culinary skills and knowledge of food productions techniquesThorough knowledge and understanding of Food Service Sanitation StandardsThorough knowledge and understanding of kitchen equipment use and operationAbility to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 poundsOutstanding management, organizational, communication and leadership skillsAbility to speak, read and write EnglishAbility to work flexible schedule to include weekends and holidays

Preferred:

Knowledge of current market trends and techniques

Education:

College degree preferred

Experience:

Five to Six years experience in quality food production, in an upscale hotel or freestanding restaurantThree plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant

Licenses and Certificates:

ACF certification as "Restaurant Chef" or culinary degree from recognized culinary institute and equivalent experience