Sous Chef - Bar Helios

Loews Hotels & Co is a leading owner and operator of luxury hotels with a portfolio consisting of 26 hotels and resorts in the United States. Located in major city centers and resort destinations from coast to coast, the Loews portfolio features one-of-a-kind properties that go beyond Four Diamond standards and embrace their uniquely local community in order to curate exciting, approachable and local travel experiences for guests.

What Were Looking For:
Innovative and driven culinary professional ready to lead the back-of-house experience in our signature restaurant. As Sous Chef, youll bring creativity, consistency, and leadership to the kitchen, ensuring each dish reflects the quality and uniqueness of our brand.

Who You Are:
Passionate chef with a commitment to culinary excellence
Hands-on leader who motivates through collaboration and example
Detail-oriented and organized, with strong follow-through
Skilled at managing shifting priorities in a fast-paced kitchen
Supportive mentor with a focus on team development

What You Will Do:
Lead day-to-day culinary operations in collaboration with the Executive Chef
Uphold and execute the restaurants food quality and presentation standards
Supervise, coach, and develop kitchen team members
Maintain compliance with food safety, sanitation, and health regulations
Support kitchen scheduling, task delegation, and labor efficiency
Assist with inventory, purchasing, and vendor coordination
Monitor food costs, minimize waste, and control portioning
Partner with the front-of-house team to ensure seamless service
Assist in planning and launching seasonal and specialty menus
Foster a respectful, inclusive, and high-performing kitchen culture
Conduct pre-service briefings to align team on daily priorities
Manage service flow and troubleshoot in real time
Champion continuous improvement through feedback and innovation

Your Experience Includes:
Required:
3+ years of operational experience in culinary arts within the hospitality industry
At least 1 year of leadership experience, including training, scheduling, and team supervision
Culinary degree or equivalent hands-on experience in quality food production
Strong understanding of food safety standards, sanitation practices, and kitchen equipment operation
Proven ability to manage inventory, control food costs, and reduce waste
Comfortable working in a high-volume, fast-paced kitchen environment
Ability to lift 50 lbs and push up to 200 lbs, with full range of physical mobility
Experience supporting service delivery and cross-departmental collaboration
Preferred:
Prior experience in upscale or fine dining restaurants