Chef de Cuisine

Job Description

Situated in the epicenter of Midtown, Loews Atlanta Hotel is walking distance to some of the best attractions in the city. Welcome to Atlanta's Most Vibrant Neighborhood. With spectacular views, beautiful rooms and an ideal location - this property is a modern-age Southern charmer.

The Chef de Cuisine 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 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

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

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 "Chef de Cuisine" or culinary degree from recognized culinary institute and equivalent experience

Loews Hotels & Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Full-time