Perched on its own 15-acre peninsula, Loews Coronado Bay Resort is a private oasis of tranquility near San Diego. This Coronado hotel offers views of the shimmering bay waters and the San Diego skyline. Welcome to Coronado's Secluded Water Escape.
Who We Are:
Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the United States. 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 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, and Holidays, Paid Bereavement
- Pet Insurance and Paid Pet Bereavement
- Training & Development opportunities, career growth
- Tuition Reimbursement
- Team Member Hotel Rates, other discounts, perks and more
What We’re Looking For:
A passionate and detail-oriented Cook I who thrives in a fast-paced culinary environment and takes pride in delivering exceptional dining experiences. You’ll be responsible for preparing high-quality dishes according to standardized recipes, ensuring consistency, flavor, and presentation that reflect Loews Hotels’ commitment to excellence.
Who You Are:
- Culinary Enthusiast: You have a love for food and a commitment to quality in every dish you prepare.
- Team Player: You work collaboratively with chefs and kitchen staff to maintain smooth operations.
- Detail-Oriented: You follow recipes and plating guidelines precisely to ensure consistency.
- Adaptable and Efficient: You thrive under pressure and can manage multiple tasks during peak service times.
- Safety-Conscious: You prioritize food safety and sanitation standards at all times.
What You’ll Do:
- Reports directly to the Chef, Sous Chef, Lead.
- In absence of a Chef and Lead, Cook I takes lead to ensure smooth operation and to uphold kitchen standards.
- Prepare and cook menu items according to standardized recipes and portion controls.
- Ensure all dishes meet quality standards for taste, presentation, and temperature.
- Maintain cleanliness and organization of workstations, equipment, and storage areas.
- Follow all food safety and sanitation guidelines, including proper handling and storage of ingredients.
- Assist with receiving and storing deliveries, verifying quality and freshness of products.
- Communicate effectively with team members and supervisors to ensure timely service.
- Support banquet and special event preparation as needed.
- Perform other duties as assigned by the Executive Chef or Sous Chef.
Your Experience Includes:
- High school diploma or equivalent required; culinary training preferred.
- Minimum 3 years of experience in a professional kitchen environment, preferably upscale, high-volume hotels or freestanding restaurants.
- Knowledge of basic cooking techniques, knife skills, and food safety standards.
- Ability to work flexible schedules, including weekends and holidays.
- Physical ability to stand for extended periods and lift up to 40 pounds.
Who You’ll Supervise:
The wage for this position is $29.27.