Banquet Sous Chef - Lead High-Volume Event Kitchen

Loews Hotels & Co; Arlington (TX); On-site; USD 45,000 - 75,000; Full time

Benefits offered by this job

Health benefits

401(k)

Company match

Paid Sick Days

Vacation & Holidays

Bereavement leave

Pet Bereavement leave

Tuition reimbursement

Pet Insurance

Staff hotel rates

Employee discounts

Job summary

Loews Arlington Hotel is seeking a kitchen leadership professional to oversee restaurant production and staffing in Arlington. The role emphasizes maintaining staffing levels, cost control, and adherence to Loews standards for timely preparation and service.

You will supervise food handlers, train staff, and manage inventory, receiving, and sanitation to ensure quality and compliance with health regulations.

Qualifications

• Experience in kitchen operations and team leadership.
• Ability to administer and enforce departmental policies.”
• Strong focus on sanitation and safety compliance.

Responsibilities

• Maintains restaurant kitchen staffing levels to ensure optimal performance.
• Manages adherence to departmental guidelines, policies and procedures.
• Oversees cost effective operation of food production, including labor and inventory control.
• Supervises opening and closing operations and supports food handlers.
• Ensures standard recipes, plating, portion control and garnishes are followed.
• Orders ingredients and ensures proper receiving and storage.
• Monitors food prep and storage to meet sanitation standards.
• Trains, coaches and disciplines kitchen staff per Loews standards.
• Manages payroll and labor costs in line with activity.
• Participates in hotel meetings and collaborates with other departments.
• Performs other duties as assigned.

Skills

Staffing management

Labor cost control

Training & coaching

Job description

Loews Arlington Hotel is seeking a kitchen leadership professional to oversee restaurant production and staffing in Arlington. The role emphasizes maintaining staffing levels, cost control, and adherence to Loews standards for timely preparation and service.

You will supervise food handlers, train staff, and manage inventory, receiving, and sanitation to ensure quality and compliance with health regulations.