Executive Sous Chef
23 days ago
Arlington
Job DescriptionLive! By Loews-Arlington, TX treats guests to an unprecedented upscale experience that blends sports and entertainment with first-class hospitality and superior amenities. Ideally positioned between the new Texas Rangers' ballpark and Dallas Cowboys' Stadium, the 302-room hotel boasts an infinity-edge pool, a rooftop terrace and floor-to-ceiling windows that offer sweeping views of the Arlington Entertainment District. Job Specific • Ensures that staffing levels in all Restaurant Kitchens are maintained so as to provide for optimal performance of all duties, • Represents Chef in his/her absence, • Administers and ensures adherence to departmental guidelines, policies and procedures, • Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all governmental sanitation standards, • Establishes/oversees kitchen opening and closing operations, • Oversees food handlers in the preparation and production of all hot and cold food items, • Approves orders for raw food ingredients necessary to prepare all items on respective restaurant menus, • Ensures that all raw food ingredients are received and stored in the proper manner, • Oversees all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times, • Organizes materials to assist food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met, • Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards, • Ensures that frequent inspections of all preparation and cooking equipment are performed so that they are kept clean, sanitary and in perfect operating order, • Reports all equipment maintenance needs to engineering, • Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards, • Follows New Hire Training and onboarding procedures in accordance with hotel policy, • Reviews daily payroll reports, controls daily labor costs, recommends staff adjustments as business activity changes, • Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel, • Communicates daily with respective Restaurant Sous Chefs and department team members to obtain/provide current information regarding daily activities/functions and upcoming events, • Evaluates individual team member performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same, • Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities, • Promotes and applies teamwork skills at all times, • Notifies appropriate individual promptly and fully of problems and/or areas of concern, • Is polite, friendly, and helpful to guests, management and fellow employees, • Executes emergency procedures in accordance with hotel standards, • Complies with required safety regulations and procedures, • Attends appropriate hotel meetings and training sessions, • Maintains cleanliness and excellent condition of equipment and work area, • Complies with hotel standards, policies and rules, • Recycles whenever possible, • Remains current with hotel information and changes, • ACF certification as ”Sous Chef” or culinary degree from recognized culinary institute and equivalent experience, • Five to seven years experience in quantity food production, in an upscale hotel or freestanding restaurant, • Three to five years Supervisory experience in multi outlet food production, in an upscale hotel environment, • Excellent culinary skills and knowledge of food productions techniques and standards, • Thorough knowledge and understanding of kitchen equipment use and operation, • Ability to bend, stoop, stand, lift 35 pounds, • Outstanding leadership, management, organizational, and communication skills, • Ability to speak, read and write English