Chef, Restaurant

Loews Coronado Bay Resort offers careers at a secluded waterfront retreat near San Diego's top attractions and the Pacific Ocean. Team members create memorable guest experiences across a 15-acre peninsula with bay views, 440 rooms and suites, a spa, recreation, and 70,000 square feet of meeting space.

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, retirement benefits
• Paid Sick Days, Vacation, Holidays & Paid Bereavement
• Training & Development opportunities
• Pet Insurance & Pet Bereavement
• Tuition Reimbursement
• Team Member Hotel Rates, discounts, & other perks
• Discounts on spa retail and services
• Complimentary meals in Team Member Cafe while working
• Complimentary parking
• Community volunteer opportunities
• Benefits are subject to eligibility and may vary by position

What We're Looking For:

A passionate and innovative Restaurant Chef who will bring artistry and precision to every plate. You'll be the driving force behind a kitchen that blends creativity with operational excellence, crafting menus that surprise and delight while ensuring flawless execution. This role is about more than cooking-it's about shaping memorable dining experiences that reflect Loews' commitment to quality and sophistication.

Who You Are:

• Culinary Visionary: You see food as an art form and thrive on creating dishes that inspire and impress

• Operational Leader: You balance creativity with structure, ensuring the kitchen runs like a well-oiled machine

• Trend Enthusiast: You stay ahead of culinary trends, bringing fresh ideas and global flavors to the table

• Mentor and Motivator: You lead with confidence, fostering a culture of learning, teamwork, and excellence

• Calm Under Pressure: You excel in fast-paced environments, delivering consistency even during peak service

• Veterans and military spouses are encouraged to apply

What You'll Do:

• Menu Innovation: Design and develop seasonal menus and specials that elevate the dining experience and align with the restaurant's concept

• Kitchen Leadership: Oversee daily operations, guiding a talented team of chefs and cooks to deliver exceptional quality and presentation

• Food Safety & Standards: Champion best practices in sanitation and compliance, ensuring every dish meets the highest standards

• Inventory & Cost Management: Optimize ingredient usage, control costs, and maintain stock levels to support smooth operations

• Team Development: Inspire and mentor your team through training and hands-on guidance, building a kitchen culture rooted in creativity and collaboration

• Guest Engagement: Interact with guests when appropriate, gathering feedback and ensuring every dining experience exceeds expectations

• Regular attendance in conformance with standards

• May be required to work varying schedules to reflect business needs

• Required to attend all mandatory training sessions and meetings

• Perform 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

Who You'll Supervise:

• Restaurant Culinary Department