Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Job Description
Loews Philadelphia Hotel is a prestigious establishment located in the nation’s first skyscraper, a landmark that blends rich historical significance with contemporary sophistication. Situated in the heart of Philadelphia, this luxury hotel offers guests an exceptional experience defined by its elegant accommodations, vibrant arts scene, and a diverse, culturally rich neighborhood. The hotel has become a prime destination for both travelers and locals who appreciate the fusion of historic charm with modern amenities, setting it apart as a distinguished venue for hospitality in the city. Known for its warm and welcoming atmosphere, Loews Philadelphia Hotel emphasizes high standards of service and quality, providing an inviting environment where history meets modern-day comfort and luxury.
The Restaurant Chef at Loews Philadelphia Hotel plays a critical role in the culinary operations of the property. This position is responsible for coordinating and overseeing all food production activities across the three-meal restaurant, lobby bar, and room service. The Restaurant Chef ensures that each dish served meets the highest quality standards and is delivered promptly. This role requires meticulous attention to food preparation, kitchen inventory management, and quality control. The chef will lead a team in the kitchen by managing food ordering processes, supervising production, and maintaining proper holding and storage practices to minimize waste and ensure food safety.
Beyond daily food preparation duties, the Restaurant Chef is integral in strategic planning, contributing culinary insights and data analysis to optimize operations. Developing new menu concepts that align with the hotel’s brand and guest expectations is another crucial responsibility, alongside accurately costing dishes and maintaining updated recipes to control budgets. The position also includes interviewing, selecting, and training kitchen staff, fostering a productive and motivated team environment that adheres to hotel standards. Demonstrating strong leadership, communication, and organizational skills is essential to succeed in this role.
The Hotel demands commitment to safety and sanitation regulations, consistent enforcement of quality controls, and maintaining high service standards that reflect the brand’s values. The Restaurant Chef must be flexible with working hours, including weekends and holidays, to support the hotel’s operational needs. Preference is given to candidates with a college degree and significant experience—typically five to six years in quality food production within upscale hotels or standalone restaurants and at least three years in a supervisory role. Certifications like the American Culinary Federation (ACF) Restaurant Chef credential or a culinary degree from a recognized institute are highly valued, highlighting the professional expertise expected for this esteemed position.
The Restaurant Chef at Loews Philadelphia Hotel plays a critical role in the culinary operations of the property. This position is responsible for coordinating and overseeing all food production activities across the three-meal restaurant, lobby bar, and room service. The Restaurant Chef ensures that each dish served meets the highest quality standards and is delivered promptly. This role requires meticulous attention to food preparation, kitchen inventory management, and quality control. The chef will lead a team in the kitchen by managing food ordering processes, supervising production, and maintaining proper holding and storage practices to minimize waste and ensure food safety.
Beyond daily food preparation duties, the Restaurant Chef is integral in strategic planning, contributing culinary insights and data analysis to optimize operations. Developing new menu concepts that align with the hotel’s brand and guest expectations is another crucial responsibility, alongside accurately costing dishes and maintaining updated recipes to control budgets. The position also includes interviewing, selecting, and training kitchen staff, fostering a productive and motivated team environment that adheres to hotel standards. Demonstrating strong leadership, communication, and organizational skills is essential to succeed in this role.
The Hotel demands commitment to safety and sanitation regulations, consistent enforcement of quality controls, and maintaining high service standards that reflect the brand’s values. The Restaurant Chef must be flexible with working hours, including weekends and holidays, to support the hotel’s operational needs. Preference is given to candidates with a college degree and significant experience—typically five to six years in quality food production within upscale hotels or standalone restaurants and at least three years in a supervisory role. Certifications like the American Culinary Federation (ACF) Restaurant Chef credential or a culinary degree from a recognized institute are highly valued, highlighting the professional expertise expected for this esteemed position.
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
- Flexible schedule including weekends and holidays
- Commitment to uphold food safety and sanitation standards
- Strong leadership with effective communication skills
- Experience in upscale hotel or freestanding restaurant food production
- Supervisory experience in similar settings
Job Qualifications
- Excellent culinary skills and knowledge of food production techniques
- Thorough understanding of food service sanitation standards
- Proficient in kitchen equipment use and operation
- Outstanding management, organizational, communication, and leadership skills
- Ability to work flexible schedules including weekends and holidays
- Knowledge of current market trends and culinary techniques preferred
- College degree preferred
- Five to six years experience in upscale hotel or restaurant food production
- Three plus years supervisory experience in quantity food production
- ACF Restaurant Chef certification or culinary degree from recognized institute
Job Duties
- Coordinate and oversee food production for restaurant, lobby bar, and room service
- Ensure all food products meet quality and timeliness standards
- Manage kitchen food ordering, production, holding, and storage
- Develop new menu concepts and cost new menu items
- Oversee food preparation methods, portion sizes, and waste control
- Inspect quality and quantity of food regularly
- Ensure culinary execution aligns with brand standards
- Evaluate employee performance and provide training and development
- Interview, select, train, appraise, and discipline kitchen team members
- Maintain cleanliness and proper condition of kitchen equipment
- Execute emergency procedures and comply with safety regulations
- Adhere to hotel policies, standards, and grooming requirements
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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