Chef de Cuisine

Loews Hotels•Nashville, TN

22h•Onsite

About The Position

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. Headquartered in New York City, Loews Hotels & Co is rooted in deep heritage in the hotel industry and excellence in service. As one of the only independently owned family hotel companies, we know that hospitality comes from the heart. Loews Hotels & Co owns and operates hotels and resorts across the U.S. and Canada. Located in major city centers and resort destinations, including multiple hotels in partnership with Universal Orlando Resort, Loews Hotels & Co features properties grounded in family heritage and dedicated to delivering unscripted guest moments, all with a locally handcrafted approach. We pride ourselves on the individuality and uniqueness of our offering. Joining Loews Hotels & Co means not just gaining a job, it means becoming a part of a family. A family where Team Member growth and empowerment are part of our DNA and have been for decades. We offer progressive benefits including paid parental leave, 401K matching and travel benefits, and opportunities for ongoing learning and development. But beyond that, as a member of the Loews Hotels family, you are part of a culture of diversity and inclusion, one that works hard to protect our environment with eco-friendly and sustainability programs, and one that is always a good neighbor to their communities, supporting them in ways large and small. We welcome you to join us. Loews Hotels & Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Requirements

Excellent culinary skills and knowledge of food productions techniques
Thorough knowledge and understanding of Food Service Sanitation Standards
Thorough knowledge and understanding of kitchen equipment use and operation
Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
Outstanding management, organizational, communication and leadership skills
Ability to speak, read and write English
Ability to work flexible schedule to include weekends and holidays
Knowledge of current market trends and techniques
Five to six years experience in quality food production, in an upscale hotel or freestanding restaurant
Three plus years Leadership experience in quantity food production, in an upscale hotel or freestanding restaurant, preferred

Nice To Haves

College degree preferred

Responsibilities

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.
Selection, training, scheduling of all Kitchen team members.
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 events
Develop 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 responsibility
Oversee 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 manner
Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards
Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy
Maintains cleanliness and excellent condition of equipment and work area
Executes emergency procedures in accordance with hotel standards and complies with required safety regulations and procedures
Complies with hotel standards, policies and rules.
Remains current with hotel information and changes.
Complies with hotel uniform and grooming standards.