Cafeteria Cook I

Loews Hotels•Arlington, TX

6d•Onsite

About The Position

Loews Arlington Hotel offers job seekers a large-scale resort and meetings environment in Arlington’s sports district. Team members support 888 rooms, five dining venues, pools, spa services and 266,000 square feet of event space, with skybridge access to Live! by Loews. 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.

Requirements

Minimum 3–4 years of experience in a professional kitchen, preferably in a cafeteria, hotel, or institutional food service environment.
Strong working knowledge of commercial cooking methods and equipment.
Experience leading a line or small team in a kitchen setting.
Knowledge of HACCP and food safety best practices.
Ability to lift up to 30 lbs and stand for long periods of time.

Nice To Haves

Certificate or diploma in Culinary or Pastry Arts.

Responsibilities

Prepare and cook a wide range of hot and cold menu items, including entrees, sides, breakfast items, salads, and desserts.
Oversee day-to-day operations of the cafeteria kitchen in the absence of the supervisor.
Ensure food is prepared according to portion standards, taste, and presentation guidelines.
Assist in training and supporting Cafeteria culinary team members.
Maintain a clean, organized, and HACCP-compliant kitchen environment.
Monitor food inventory, assist with ordering, and help manage food waste and usage.
Operate, clean, and maintain kitchen equipment and tools.
Participate in menu planning or daily specials when needed.
Work with the Cafeteria Supervisor and Executive Chef to improve kitchen efficiency and service delivery.
Communicate clearly with culinary and service teams to ensure a smooth operation.
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.