Job highlights
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Qualifications
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
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
ACF certification as "Restaurant Chef" or culinary degree from recognized culinary institute and equivalent experience
Responsibilities
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
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
Job description
Loews Coral Gables Hotel features 242 guestrooms, including 23 beautifully designed suites, 30,0000 square feet of indoor/outdoor flexible meeting space, an expansive 9th floor pool deck, four Miami-inspired dining outlets and more.

Located just four blocks from the Gables' iconic Miracle Mile, the hotel is the centerpiece of The Plaza Coral Gables, a 2.1 million square foot mixed-use development showcasing retail space, dining and entertainment experiences.

Loews Coral Gables Hotel is the second Loews Hotel to open in South Florida, joining 25 other properties across the US and Canada that make up the Loews Hotels & Co portfolio.

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