Sobre esta vaga de Chef, Restaurant na Loews Hotels
Loews Coronado Bay Resort offers careers at a secluded waterfront retreat near San Diego’s top attractions and the Pacific Ocean. Team members create memorable guest experiences across a 15-acre peninsula with bay views, 440 rooms and suites, a spa, recreation, and 70,000 square feet of meeting space.
Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.
Growth and belonging start here; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact.
Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.
What We Offer:
- Competitive health & wellness benefits, retirement benefits
- Paid Sick Days, Vacation, Holidays & Paid Bereavement
- Training & Development opportunities
- Pet Insurance & Pet Bereavement
- Tuition Reimbursement
- Team Member Hotel Rates, discounts, & other perks
- Discounts on spa retail and services
- Complimentary meals in Team Member Café while working
- Complimentary parking
- Community volunteer opportunities
- Benefits are subject to eligibility and may vary by position
What We’re Looking For:
A passionate and innovative Restaurant Chef who will bring artistry and precision to every plate. You’ll be the driving force behind a kitchen that blends creativity with operational excellence, crafting menus that surprise and delight while ensuring flawless execution. This role is about more than cooking—it’s about shaping memorable dining experiences that reflect Loews’ commitment to quality and sophistication.
Who You Are:
Culinary Visionary: You see food as an art form and thrive on creating dishes that inspire and impress
Operational Leader: You balance creativity with structure, ensuring the kitchen runs like a well-oiled machine
Trend Enthusiast: You stay ahead of culinary trends, bringing fresh ideas and global flavors to the table
Mentor and Motivator: You lead with confidence, fostering a culture of learning, teamwork, and excellence
Calm Under Pressure: You excel in fast-paced environments, delivering consistency even during peak service
Veterans and military spouses are encouraged to apply
What You’ll Do:
Menu Innovation: Design and develop seasonal menus and specials that elevate the dining experience and align with the restaurant’s concept
Kitchen Leadership: Oversee daily operations, guiding a talented team of chefs and cooks to deliver exceptional quality and presentation
Food Safety & Standards: Champion best practices in sanitation and compliance, ensuring every dish meets the highest standards
Inventory & Cost Management: Optimize ingredient usage, control costs, and maintain stock levels to support smooth operations
Team Development: Inspire and mentor your team through training and hands-on guidance, building a kitchen culture rooted in creativity and collaboration
Guest Engagement: Interact with guests when appropriate, gathering feedback and ensuring every dining experience exceeds expectations
Regular attendance in conformance with standards
May be required to work varying schedules to reflect business needs
Required to attend all mandatory training sessions and meetings
Perform other duties as assigned
Your Qualifications Include:
College, Culinary degree or equivalent professional training
Five to Six years’ experience in quality food production, in an upscale hotel or high end freestanding restaurant;
Three plus years Supervisory experience in quality food production, in an upscale hotel or freestanding restaurant of similar caliber
Who You’ll Supervise:
Restaurant Culinary Department
