Outlets Sous Chef

Loews Hotels & Co•Arlington, TX

1d•Onsite

About The Position

Live! By Loews-Arlington, TX offers an unprecedented upscale experience, blending sports and entertainment with first-class hospitality and superior amenities. This 302-room hotel is ideally positioned between the new Texas Rangers’ ballpark and Dallas Cowboys’ Stadium, boasting an infinity-edge pool, a rooftop terrace, and floor-to-ceiling windows with sweeping views of the Arlington Entertainment District. The Sous Chef is responsible for maintaining kitchen staffing, ensuring the smooth, efficient, and cost-effective operation of restaurant food production activities, including labor management, inventory control, and adherence to all sanitation requirements. Key duties involve supervising/performing kitchen opening and closing operations, assisting food handlers in the preparation and production of all hot and cold food items, ordering raw food ingredients, and ensuring proper storage. The role also entails supervising all aspects of food preparation and production to ensure adherence to standardized recipes, plating, presentation, portion control, and garnish requirements. The Sous Chef monitors food operations for sanitation compliance, performs equipment inspections, and reports maintenance needs. Furthermore, this position involves interviewing, selecting, training, appraising, coaching, counseling, and disciplining departmental team members according to Loews Hotels standards, managing daily labor costs, attending hotel meetings, communicating with team members, and evaluating individual performance to identify areas for improvement and advancement.

Requirements

ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience
Three to five years experience in quantity food production, in an upscale hotel or freestanding restaurant
One plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant
Excellent culinary skills and knowledge of food productions techniques
Thorough knowledge and understanding of kitchen equipment use and operation
Ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds
Outstanding leadership, management, organizational, and communication skills
Ability to speak, read and write English
Ability to work flexible schedule to include weekends and holidays

Responsibilities

Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties
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 sanitation requirements
Supervises/performs kitchen opening and closing operations
Supervises/assists food handlers in the preparation and production of all hot and cold food items
Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility
Ensures that all raw food ingredients are received and stored in the proper manner
Supervises 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/assists 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
Performs frequent inspections of all preparation and cooking equipment to ensure 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 program in accordance with hotel policy
Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes
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 department team members to obtain/provide current information regarding daily activities/functions and upcoming events
Evaluates individual team members performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
Conduces 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
Other duties as assigned
Promotes and applies teamwork skills at all times
Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
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
Complies with hotel uniform and grooming standards