Chef de Cuisine

Atlanta, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

401(k)

paid sick days

vacation

paid bereavement

Pet insurance

Tuition Reimbursement

Job Description

Loews Atlanta Hotel is a premier hospitality establishment located in the heart of Midtown Atlanta, just a stroll away from some of the city's most iconic attractions and vibrant cultural landmarks. Known as Atlanta's Most Vibrant Neighborhood, the hotel offers guests spectacular views, beautifully designed rooms, and an exceptional blend of modern elegance and Southern charm. Loews Atlanta Hotel is part of the esteemed Loews Hotels & Co family, a renowned operator of iconic hotels and resorts throughout the United States since its founding in 1960. This particular location embodies the brand's commitment to creating exceptional guest experiences, offering world-class amenities and services that cater to both leisure and business travelers alike. From its convenient location to its thoughtfully curated dining experiences and inviting atmosphere, Loews Atlanta Hotel is a sought-after destination for visitors seeking comfort, sophistication, and a truly memorable stay in Atlanta.

The position of Chef de Cuisine at Loews Atlanta Hotel is a prestigious and highly responsible role within the culinary department. This role requires a dynamic and creative culinary leader who oversees all culinary operations of the hotel's restaurant, including menu planning, food preparation, kitchen management, and quality control. The Chef de Cuisine plays an integral role in ensuring that every dish served meets the highest culinary standards and contributes to a memorable dining experience for all guests. As both a hands-on operator and an innovative leader, the Chef de Cuisine designs inventive menus that reflect the restaurant's concept and respond to evolving guest preferences and culinary trends.

Beyond creativity, the Chef de Cuisine is responsible for managing and inspiring a diverse kitchen team, including sous chefs, line cooks, and kitchen assistants. This leadership role demands strong organizational skills, excellent communication, and the ability to maintain a smooth workflow during busy service times. With a focus on food safety, sanitation, and cost management, the Chef de Cuisine ensures compliance with health regulations, optimizes ingredient usage, and maintains kitchen equipment in top condition. The role also requires an understanding of current culinary trends such as plant-based options, sustainable sourcing, and global flavors to keep the menu fresh and appealing.

Working in a luxury hotel environment, the Chef de Cuisine at Loews Atlanta Hotel contributes to a culture of excellence and innovation, mentoring staff and fostering continuous professional development. The opportunity to join Loews Hotels & Co means becoming part of an organization that values diversity, inclusion, and career growth. Employees enjoy competitive health and wellness benefits, a 401(k) with company match, paid sick days, vacation and holidays, pet insurance, tuition reimbursement, and exclusive team member hotel rates and perks. This role offers a meaningful career path for culinary professionals eager to make a significant impact through their craft in an iconic hospitality setting.

Job Requirements

college, culinary degree, or equivalent professional training
5-6 years of culinary experience in quality food production in a luxury hotel or fine dining establishment
3+ years of supervisory experience
previous experience in a restaurant with a steakhouse concept preferred
strong culinary skills and knowledge of various cooking techniques
excellent organizational and multitasking abilities
strong leadership and communication skills
experience in hands-on stock management, inspecting deliveries, and coordinating with suppliers
deep knowledge of food safety and sanitation standards
ability to work under pressure and meet deadlines
flexible schedule to include weekends and holidays

Job Qualifications

college, culinary degree, or equivalent professional training
5-6 years of culinary experience in quality food production in a luxury hotel or fine dining establishment, with 3+ years of supervisory experience
previous experience in a restaurant with a steakhouse concept preferred
strong culinary skills and knowledge of various cooking techniques
excellent organizational and multitasking abilities
strong leadership and communication skills
experience in hands-on stock management, inspecting deliveries, and coordinating with suppliers to guarantee fresh, high-quality ingredients and reduce waste
deep understanding of current culinary trends, including plant-based options, sustainable sourcing, global flavors, and health-conscious ingredients
skilled in utilizing modern methods to highlight seasonal, local, and premium ingredients, applying techniques that amplify natural flavors and cater to elevated dining experiences
skilled in educating and mentoring kitchen staff on modern techniques, fostering a culture of learning and innovation to build a versatile, skilled team
ACF certification as Chef de Cuisine (CCC) or a culinary degree from a culinary institute is preferred

Job Duties

design and develop creative menus that align with the restaurant's concept and guest preferences
ensure consistency in quality, presentation, and taste of all dishes served in the restaurant
work with the Executive Chef and Executive Sous Chef to introduce seasonal dishes, specials, and innovative culinary concepts
oversee daily kitchen operations, ensuring smooth workflow and timely food preparation
manage kitchen staff, including sous chefs, line cooks, and kitchen assistants, scheduling kitchen staff to ensure proper coverage during peak hours and special events
monitor kitchen inventory and ensure timely ordering of ingredients and supplies, maintaining proper stock levels
maintain the highest standards of food safety and sanitation, ensuring compliance with local health regulations
implement and oversee food preparation and storage procedures, including proper labeling, rotation, and expiration date monitoring
conduct regular inspections of kitchen equipment and ensure all tools are maintained and in proper working order
manage food costs by optimizing portion control, minimizing waste, and efficiently utilizing ingredients
assist in budgeting and forecasting for kitchen operations, including purchasing and labor costs
lead and inspire the kitchen team, promoting teamwork, creativity, and a positive work environment
provide ongoing training, mentorship, and development to kitchen staff, focusing on culinary techniques, safety procedures, and efficiency
ensure that guest expectations are met or exceeded by consistently delivering high-quality dishes
interact with guests when appropriate to gather feedback and ensure satisfaction with the dining experience
address any complaints or issues related to food quality in a timely and professional manner
demonstrate regular and reliable attendance
work a flexible schedule to include weekends and holidays depending on business needs
perform other duties as assigned