Restaurant Chef

Loews Hotels & Co; Philadelphia (Philadelphia County); On-site; USD 60,000 - 80,000; Full time

Job summary

A premier hospitality provider seeks a Restaurant Chef to lead culinary operations at its Philadelphia location. The role involves managing food production for the restaurant, lobby bar, and room service, ensuring high-quality standards and timely service. Candidates should possess excellent culinary skills, a thorough understanding of food service sanitation, and relevant supervisory experience. This position requires strong leadership abilities and the capacity to work a flexible schedule, including weekends and holidays.

Qualifications

• Requires excellent culinary skills and knowledge of food production.
• Thorough knowledge of Food Service Sanitation Standards is necessary.
• Ability to stand, bend, lift 50 pounds, and push carts up to 200 pounds.

Responsibilities

• Coordinate food production activities for restaurant, lobby bar, and room service.
• Develop new menu concepts and maintain recipes.
• Evaluate employee performance and establish training needs.

Skills

Excellent culinary skills

Food production techniques

Management and organizational skills

Communication skills

Leadership skills

Knowledge of food service sanitation standards

Ability to work flexible schedule

Education

College degree preferred

Job description

Located in the nation’s first skyscraper, Loews Philadelphia Hotel combines living history with warm sophistication. The city’s expanding skyline, vibrant arts scene and diverse atmosphere have transformed our neighborhood into a cultural destination. Welcome to Where History Meets Modern Day.

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 resolve 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

Supportive Functions And Responsibilities

• 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.

Qualifications

• Excellent culinary skills and knowledge of food production 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

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 restaurant
• Three 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