Garde Manger Sous Chef

About the role

Loews Arlington Hotel and Convention Center is a state-of-the-art, full-service meetings and resort destination catering to groups and families in the Dallas-Fort Worth area. Located centrally between iconic sports stadiums and featuring 888 rooms, the resort offers five restaurants and lounges, two pools, a fitness center, spa, and 266,000 square feet of meeting space.

Responsibilities

• Maintains restaurant kitchen staffing levels for optimal performance
• Administers and ensures adherence to departmental guidelines, policies, and procedures
• Responsible for smooth, efficient, cost-effective operation of restaurant food production activities, including labor management, inventory control, 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, ensuring standardized recipes, plating, presentation guides, portion control, and garnish requirements are adhered to
• 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 government food service sanitation standards
• Performs frequent inspections of all preparation and cooking equipment to ensure 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
• 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, maintains 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 meetings with department team members as required to communicate effectively with all beverage department personnel to ensure they are kept current on pertinent hotel information and activities
• Performs other duties as assigned

Qualifications

• Excellent culinary skills and knowledge of food production techniques
• Thorough knowledge and understanding of Food Service Sanitation Standards
• Thorough knowledge and understanding of kitchen equipment use and operation
• Ability to bend, stoop, stand, lift up to 50 pounds and push carts weighing up to 200 pounds
• Outstanding management, organizational, communication, and leadership skills
• Ability to speak, read, and write English
• Ability to work flexible schedule to include weekends and holidays

Education and Experience

• College degree preferred
• Five to six years experience in quality food production, in an upscale hotel or freestanding restaurant
• Two plus years supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant

Licenses or Certificates

• American Culinary Federation (ACF) certification as "Sous Chef" or culinary degree from a recognized culinary institute and equivalent experience