Chef - Nautilus

A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined.

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, 401(k) & company match

• Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement

• Training & Development opportunities, career growth

• Tuition Reimbursement

• Pet Insurance

• Team Member Hotel Rates, other discounts, perks and more

The Restaurant Chef 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 "Restaurant Chef" or culinary degree from recognized culinary institute and equivalent experience