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.
Job Specific
Create recipes and menus to reflect customer tastes/seasonal availability/restaurant theming
Plan menus and set pricing in accordance with marketing, cost control, and profit goals
Conduct order analysis and menu engineering functions to improve profit and quality performance
Evaluate changes in guest needs, the hotel’s guest mix, and industry and competitive trends to recommend appropriate product/service and operational changes to be made to ensure guest and employee satisfaction, and to maintain market dominance and exceptional financial returns.
Develop daily specials and seasonal and special event menus
Forecast labor and food costs
Organizes, supervises, and ensures safe, efficient, and sanitary production of all menu items
Maintains adherence to all product quality, consistency, presentation, portioning, garnishment, and utilization goals
Ensures adherence to all food temperature and time controls
Minimizes kitchen waste and breakage
Direct and monitor all activities of Stewarding department and team
Develop purchase specifications for all food and beverage items
Place all food orders
Design and maintain adherence to all food and beverage inspection and receiving standards
Direct the hiring and training of all food and production and stewarding team members
Schedule, direct, and supervise activities of all chefs, cooks, butchers, and pantry team members
Design skills level training and development plans for all food and beverage production team members
Ensure that kitchen team members have all required equipment and supplies
Maintain the excellent condition of all kitchen equipment and develop regular cleaning, inspection, and maintenance schedules
Analyze and respond to any food quality complaints, adapting menus or providing additional training as necessary
Monitor maintenance of proper par stocks of all kitchen and service equipment, china, glassware, and utensils
Report any equipment irregularities or defects to Engineering department or contracted service provider
Advise all food preparation team members of food quality and recipe standards
Conduct regular safety, sanitation, and general production tours of all kitchen and storage areas to ensure safe and efficient production and storage in accordance with all hotel standards and health regulations
Coordinates food production operations with food service management and staff
Develops and coordinates food and beverage merchandising plans with the assistance and cooperation of Food and Beverage Director
Develops service sales guidelines for suggested food and wine pairing
Prepare annual department budget and manage department costs, updating budget if operational forecasts change significantly
Review/maintain daily payroll reports/records to ensure labor cost conformity within forecasted budgetary guidelines and production requirements
Conduct departmental meetings
Other duties as assigned
General
Promotes and applies teamwork skills at all times
Notifies appropriate individual promptly and fully of problems and/or areas of concern
Is polite, friendly, and helpful to guests, management and fellow team members
Executes emergency procedures in accordance with hotel standards
Complies with required safety regulations and procedures
Attends appropriate hotel meetings and training sessions
Maintains cleanliness and excellent condition of equipment and work area
Complies with hotel standards, policies and rules
Recycles whenever possible
Remains current with hotel information and changes
Complies with hotel uniform and grooming standards
Qualifications
Received certification or a degree though a recognized educational institute of culinary arts
Minimum eight years experience as Executive Chef at similar size and quality hotel or resort
Minimum five years experience in multi-outlet food production management
Impeccable culinary skills
Outstanding communication and leadership skills
Exceptional creative abilities
Extensive menu development and budget preparation experience
Able to work a flexible schedule, including weekends and holidays
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