Lead Cafeteria Cook — Hotel Staff Dining

Loews Hotels, LLC.; Arlington (TX); On-site; USD 32,000 - 38,000; Full time

Benefits offered by this job

Health & wellness benefits

401(k) with company match

Paid time off (Sick days, Vacation,hol

Tuition reimbursement

Employee meals in Team Member Cafe

Complimentary parking

Discounted local attractions

Job summary

Loews Arlington Hotel is seeking a Cafeteria Cook I to lead food preparation and meal production in the staff cafeteria. You will guide daily kitchen operations, train junior cooks, and ensure high standards of quality, safety, and presentation for hotel staff meals.

Ideal candidates bring 3–4 years in professional kitchens, strong HACCP knowledge, and demonstrated leadership in line or small team settings, while maintaining efficiency in a fast-paced environment.

Qualifications

• 3–4 years of experience in a professional kitchen, preferably in a cafeteria, hotel, or institutional food service.
• Strong working knowledge of commercial cooking methods and equipment.
• Experience leading a line or small team in a kitchen setting.
• Knowledge of HACCP and food safety best practices.

Responsibilities

• Prepare and cook a wide range of hot and cold menu items including entrees, sides, breakfasts, salads and desserts.
• Oversee day-to-day operations of the cafeteria kitchen in the absence of the supervisor.
• Ensure food is prepared according to portion standards, taste and presentation guidelines.
• Assist in training and supporting Cafeteria culinary team members.
• Maintain a clean, organized and HACCP-compliant kitchen environment.
• Monitor food inventory, assist with ordering, and help manage waste and usage.
• Operate, clean and maintain kitchen equipment and tools.
• Communicate clearly with culinary and service teams to ensure smooth operation.

Skills

Leadership

Team management

Attention to detail

Organizational skills

Calm under pressure

Food safety awareness

Education

Culinary diploma

Job description

Loews Arlington Hotel is seeking a Cafeteria Cook I to lead food preparation and meal production in the staff cafeteria. You will guide daily kitchen operations, train junior cooks, and ensure high standards of quality, safety, and presentation for hotel staff meals.

Ideal candidates bring 3–4 years in professional kitchens, strong HACCP knowledge, and demonstrated leadership in line or small team settings, while maintaining efficiency in a fast-paced environment.