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Outlets Sous Chef

Company: Disability Solutions
Location: Arlington
Posted on: October 25, 2024

Job Description:

Live! 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

  • 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
  • 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
  • Other duties as assignedGeneral
    • 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
    • Remains current with hotel information and changes
    • Complies with hotel uniform and grooming standardsQualifications
      • 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

Keywords: Disability Solutions, Richardson , Outlets Sous Chef, Hospitality & Tourism , Arlington, Texas

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