Chef de Cuisine

Situated in the epicenter of Midtown, Loews Atlanta Hotel is walking distance to some of the best attractions in the city. Welcome to Atlanta's Most Vibrant Neighborhood. With spectacular views, beautiful rooms and an ideal location - this property is a modern-age Southern charmer.

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 race, age, 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

• Pet Insurance and Paid Pet Bereavement

• Training & Development opportunities, career growth

• Tuition Reimbursement

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

What We're Looking For:

The Chef de Cuisine is responsible for overseeing the culinary operations of the restaurant, including menu planning, food preparation, and kitchen management. This role involves ensuring high-quality food, managing kitchen staff, maintaining food safety standards, and contributing to a memorable dining experience for guests. The Chef de Cuisine is both a creative leader and hands-on operator, ensuring the kitchen runs smoothly and efficiently while delivering exceptional cuisine.

Who You Are:

• Someone with excellent culinary skills and knowledge of food production techniques.

• A creative and innovative individual in culinary techniques and menu development.

• A subject matter expert in kitchen equipment use/operation and Food Service Sanitation Standards.

• A leader who is organized and has strong communication and leadership skills

• Someone who can work under pressure and meet deadlines, especially during peak service times.

What You'll Do:

• 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.

• 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. 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.