Restaurant Chef

About the role

Welcome to Where History Meets Modern Day. The Loews Philadelphia Hotel, located in the nation’s first skyscraper, 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.

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.
• Selects, trains, schedules, and manages all Kitchen team members.
• Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepares and completes action plans; implements production, productivity, quality, and customer-service standards; identifies and resolves problems; determines system improvements; implements change.
• Assists in off-premise and media relations events.
• Develops new menu concepts.
• Develops, tests, and costs out new menu items.
• Maintains updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility.
• Oversees and participates in methods of preparation, portion sizes, and timeliness of food preparation; controls food usage to minimize waste.
• Regularly inspects the quality and quantity of food items for all meal periods.
• Ensures culinary execution is consistent with branding elements of the foodservice outlet; checks and approves all menu items and other food items prepared and ensures 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.

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.