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 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
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 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.
Required:
- 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
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
2023
