Chef De Cuisine
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.
The Restaurant Chef position coordinates/oversees the activities of all food production team members in the preparation of menu items for the three-meal restaurant, lobby bar and room service.
Ensures that all food products are of the highest quality and are ready to serve in a timely manner.
Responsible for all Kitchen food ordering, production, holding and storage.
Additional responsibilities include selection, training, scheduling of all Kitchen team members.
Essential Functions and Responsibilities Achieve culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality, and customer-service standards; identify and resolving problems; determine system improvements; implement change.
Assist in off premise and media relation events Develop new menu concepts.
Develop, test, and cost out new menu items.
Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility Oversee and participate in methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
Regularly inspect the quality and quantity of food items for all meal periods.
Ensures culinary execution is consistent with branding elements of the foodservice outlet; check and approve all menu items and other food items prepared and ensure all items are prepared in an attractive and appetizing manner Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same Supportive Functions and Responsibilities Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy Maintains cleanliness and excellent condition of equipment and work area Executes emergency procedures in accordance with hotel standards and complies with required safety regulations and procedures Complies with hotel standards, policies and rules.
Remains current with hotel information and changes.
Complies with hotel uniform and grooming standards.
Qualifications Required:
Excellent culinary skills and knowledge of food productions 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 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 Preferred:
Knowledge of current market trends and techniques Education:
College degree preferred
Experience:
Five to Six years experience in quality food production, in an upscale hotel or freestanding restaurant Three plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant Licenses and Certificates:
ACF certification as Restaurant Chef or culinary degree from recognized culinary institute and equivalent experience Recommended Skills Branding Communication Leadership Market Trend Medical Emergency Safety Principles Estimated Salary: $20 to $28 per hour based on qualifications.
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.
The Restaurant Chef position coordinates/oversees the activities of all food production team members in the preparation of menu items for the three-meal restaurant, lobby bar and room service.
Ensures that all food products are of the highest quality and are ready to serve in a timely manner.
Responsible for all Kitchen food ordering, production, holding and storage.
Additional responsibilities include selection, training, scheduling of all Kitchen team members.
Essential Functions and Responsibilities Achieve culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality, and customer-service standards; identify and resolving problems; determine system improvements; implement change.
Assist in off premise and media relation events Develop new menu concepts.
Develop, test, and cost out new menu items.
Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility Oversee and participate in methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
Regularly inspect the quality and quantity of food items for all meal periods.
Ensures culinary execution is consistent with branding elements of the foodservice outlet; check and approve all menu items and other food items prepared and ensure all items are prepared in an attractive and appetizing manner Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same Supportive Functions and Responsibilities Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy Maintains cleanliness and excellent condition of equipment and work area Executes emergency procedures in accordance with hotel standards and complies with required safety regulations and procedures Complies with hotel standards, policies and rules.
Remains current with hotel information and changes.
Complies with hotel uniform and grooming standards.
Qualifications Required:
Excellent culinary skills and knowledge of food productions 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 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 Preferred:
Knowledge of current market trends and techniques Education:
College degree preferred
Experience:
Five to Six years experience in quality food production, in an upscale hotel or freestanding restaurant Three plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant Licenses and Certificates:
ACF certification as Restaurant Chef or culinary degree from recognized culinary institute and equivalent experience Recommended Skills Branding Communication Leadership Market Trend Medical Emergency Safety Principles Estimated Salary: $20 to $28 per hour based on qualifications.
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