Restaurant Chef — Culinary Leader in Upscale Hotel Dining

Loews Hotels & Co; St. Louis (MO); Sur place; USD 70 000 - 100 000; Plein temps

Avantages offerts par ce poste

Health benefits

401(k) & company match

Paid time off

Résumé du poste

Loews Hotels, LLC. seeks an experienced Executive Chef for our St. Louis property. You will craft seasonal menus, lead a skilled kitchen team, and drive culinary excellence across all service touches.

The role demands strong leadership, a passion for innovation, and a commitment to food safety and guest satisfaction in a busy hotel environment. Mix of hands-on cooking and strategic oversight.

Qualifications

• Five to six years' experience in quality food production in upscale hotels or freestanding restaurants.
• Three plus years supervisory experience in quality food production in upscale properties.
• College or culinary degree required.

Responsabilités

• Menu Innovation: design seasonal menus and specials that align with concept.
• Kitchen Leadership: oversee daily operations and guide chefs and cooks to deliver quality.
• Food Safety & Standards: uphold sanitation and compliance standards.
• Inventory & Cost Management: optimize usage and manage stock levels.
• Team Development: mentor staff and foster a collaborative kitchen culture.
• Guest Engagement: interact with guests and solicit feedback to elevate experience.
• Attend mandatory trainings and maintain schedule flexibility.

Connaissances

Culinary Visionary

Operational Leadership

Trend Enthusiast

Mentor and Motivator

Calm Under Pressure

Veterans encouragement

Formation

College, Culinary degree or equivalent professional training

Description du poste

Loews Hotels, LLC. seeks an experienced Executive Chef for our St. Louis property. You will craft seasonal menus, lead a skilled kitchen team, and drive culinary excellence across all service touches.

The role demands strong leadership, a passion for innovation, and a commitment to food safety and guest satisfaction in a busy hotel environment. Mix of hands-on cooking and strategic oversight.