Hotel Restaurant Chef

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.

Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

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.

Paid Sick Days, Vacation, Holidays & Paid Bereavement

Training & Development opportunities, career growth

Tuition Reimbursement

Team Member Hotel Rates, other discounts, perks & more

Discounted Parking including game days & special events

Community volunteer opportunities

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 is about shaping memorable dining experiences that reflect Loews' commitment to quality and sophistication.

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

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

Veterans and military spouses are encouraged to apply

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

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

Required to attend all mandatory training sessions and meetings

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

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