Chef, Restaurant

Job description

Live! by Loews – St. Louis offers careers at Ballpark Village in a hotel connected to sports and entertainment energy. Team members support 216 guestrooms, 17,000 square feet of event space, multiple dining venues and memorable guest experiences with stadium-area views. 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, Holidays & Paid Bereavement Training & Development opportunities, career growth Tuition Reimbursement Pet Insurance & Pet Bereavement Team Member Hotel Rates, other discounts, perks & more Discounted Parking including game days & special events Complimentary meals in Team Member Café while working Discounted perks for Ballpark Village and St. Louis Cardinals Store 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