Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Training and Development
Tuition Reimbursement
Pet insurance
Job Description
Loews Miami Beach Hotel is a beloved oceanfront hotel that has recently undergone a remarkable $50 million renovation, making it an even more iconic and attractive destination in South Beach. Founded in 1960, Loews Hotels & Co operates a portfolio of iconic hotels and resorts across the United States, focusing on crafting exceptional experiences for guests through their diverse and welcoming teams. With a commitment to growth, belonging, and career development, Loews Hotels nurtures an inclusive and supportive work environment where team members are valued for their individuality and professional goals. At Loews, opportunities abound in various departments including Guest Services, Finance, Culinary, and IT, allowing employees to find their ideal career path and make meaningful contributions.
The Restaurant Chef role at Loews Miami Beach Hotel plays a critical part in the culinary operations of the property. This position involves coordinating and overseeing all food production team members to ensure the highest quality food preparation across the three-meal restaurant, lobby bar, and room service. The chef is responsible not only for food production but also for kitchen food ordering, storage, and ensuring efficient and timely service. A key aspect of this role is supervising and training kitchen staff, along with scheduling and managing team performance. The restaurant chef collaborates closely within the culinary team to maintain consistent culinary standards that align with the hotel’s branding and guest expectations.
In this role, the Restaurant Chef is tasked with developing new menu concepts, testing and costing new dishes, and maintaining updated recipes to ensure profitability without sacrificing quality. The chef actively monitors production methods, portion sizes, and food waste to optimize efficiency while preserving excellence in food presentation and taste. Quality control is deeply prioritized, with frequent inspections at meal times to maintain standards. Additionally, the role includes evaluating individual employee performance, identifying improvement or advancement needs, and fostering development through coaching and training.
Beyond operational duties, the Restaurant Chef supports recruitment efforts including interviewing, hiring, and training new kitchen team members. They ensure adherence to all safety regulations and hotel policies, including cleanliness, equipment maintenance, emergency procedures, and uniform standards. The role is hands-on, requiring excellent leadership, organizational, and communication skills to effectively manage busy kitchen environments. This position demands culinary expertise, knowledge of food service sanitation standards, and proficiency with kitchen equipment. Flexibility to work weekends and holidays is essential.
Loews Miami Beach Hotel emphasizes a culture where every team member belongs and can flourish professionally. The hotel offers competitive benefits such as health and wellness programs, 401(k) with company matching, paid time off including sick days and bereavement, tuition reimbursement, pet insurance, and employee hotel rates. Training and career growth opportunities are integral to the work environment, aiming to develop culinary professionals committed to excellence. This role is ideal for a dedicated culinary leader passionate about quality food production and team development in an iconic hotel setting.
The Restaurant Chef role at Loews Miami Beach Hotel plays a critical part in the culinary operations of the property. This position involves coordinating and overseeing all food production team members to ensure the highest quality food preparation across the three-meal restaurant, lobby bar, and room service. The chef is responsible not only for food production but also for kitchen food ordering, storage, and ensuring efficient and timely service. A key aspect of this role is supervising and training kitchen staff, along with scheduling and managing team performance. The restaurant chef collaborates closely within the culinary team to maintain consistent culinary standards that align with the hotel’s branding and guest expectations.
In this role, the Restaurant Chef is tasked with developing new menu concepts, testing and costing new dishes, and maintaining updated recipes to ensure profitability without sacrificing quality. The chef actively monitors production methods, portion sizes, and food waste to optimize efficiency while preserving excellence in food presentation and taste. Quality control is deeply prioritized, with frequent inspections at meal times to maintain standards. Additionally, the role includes evaluating individual employee performance, identifying improvement or advancement needs, and fostering development through coaching and training.
Beyond operational duties, the Restaurant Chef supports recruitment efforts including interviewing, hiring, and training new kitchen team members. They ensure adherence to all safety regulations and hotel policies, including cleanliness, equipment maintenance, emergency procedures, and uniform standards. The role is hands-on, requiring excellent leadership, organizational, and communication skills to effectively manage busy kitchen environments. This position demands culinary expertise, knowledge of food service sanitation standards, and proficiency with kitchen equipment. Flexibility to work weekends and holidays is essential.
Loews Miami Beach Hotel emphasizes a culture where every team member belongs and can flourish professionally. The hotel offers competitive benefits such as health and wellness programs, 401(k) with company matching, paid time off including sick days and bereavement, tuition reimbursement, pet insurance, and employee hotel rates. Training and career growth opportunities are integral to the work environment, aiming to develop culinary professionals committed to excellence. This role is ideal for a dedicated culinary leader passionate about quality food production and team development in an iconic hotel setting.
Job Requirements
- Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
- ability to speak, read and write English
- ability to work flexible schedule including weekends and holidays
- five to six years experience in quality food production
- three plus years supervisory experience
- college degree preferred
- ACF certification or culinary degree preferred
- knowledge of food safety standards
- excellent communication and leadership skills
Job Qualifications
- Excellent culinary skills and knowledge of food production techniques
- thorough knowledge of food service sanitation standards
- understanding of kitchen equipment use and operation
- outstanding management and leadership skills
- ability to communicate effectively
- ability to work flexible schedules including weekends and holidays
- knowledge of current market trends and techniques preferred
- college degree preferred
- five to six years experience in quality food production in upscale hotel or restaurant
- three plus years supervisory experience in quantity food production
- ACF certification as Restaurant Chef or culinary degree from recognized culinary institute and equivalent experience
Job Duties
- Coordinate and oversee food production team members in preparing menu items for restaurant, lobby bar, and room service
- ensure all food products are high quality and timely
- manage kitchen food ordering, production, holding, and storage
- select, train, and schedule kitchen team members
- achieve culinary operational objectives by contributing to strategic plans, implement production, productivity, and customer-service standards
- develop new menu concepts, test and cost new items
- maintain accurate recipes and costing
- oversee methods of preparation, portion sizes, and minimize waste
- inspect quality and quantity of food items regularly
- ensure culinary execution aligns with branding
- evaluate employee performance and establish training needs
- support recruitment and hiring of kitchen staff
- maintain cleanliness and equipment condition
- execute emergency procedures
- comply with hotel policies and safety regulations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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