Executive Chef
Company: Disability Solutions
Location: Arlington
Posted on: May 3, 2024
Job Description:
Loews Arlington Hotel and Convention Center is a
state-of-the-art, full-service meetings and resort destination that
caters to groups of all sizes, as well as families who are looking
for a world-class experience in the epicenter of the premier sports
and entertainment district in the country. Centrally located
between Dallas and Fort Worth between iconic sports stadiums, Globe
Life Field, home of the 2023 World Series Texas Rangers and
AT&T Stadium, home of the Dallas Cowboys, the 888-room resort
features five restaurants and lounges, two pools with an authentic
sandy beach, cabanas and a water slide as well as a fitness center,
full-service spa and salon and 266,000 square feet of meeting and
event space.
- Create recipes and menus to reflect customer tastes/seasonal
availability/restaurant theming
- Plan menus and set pricing in accordance with marketing, cost
control, and profit goals
- Conduct order analysis and menu engineering functions to
improve profit and quality performance
- Evaluate changes in guest needs, the hotel's guest mix, and
industry and competitive trends to recommend appropriate
product/service and operational changes to be made to ensure guest
and employee satisfaction, and to maintain market dominance and
exceptional financial returns.
- Develop daily specials and seasonal and special event
menus
- Forecast labor and food costs
- Organizes, supervises, and ensures safe, efficient, and
sanitary production of all menu items
- Maintains adherence to all product quality, consistency,
presentation, portioning, garnishment, and utilization goals
- Ensures adherence to all food temperature and time
controls
- Minimizes kitchen waste and breakage
- Direct and monitor all activities of Stewarding department and
team
- Develop purchase specifications for all food and beverage
items
- Place all food orders
- Design and maintain adherence to all food and beverage
inspection and receiving standards
- Direct the hiring and training of all food and production and
stewarding team members
- Schedule, direct, and supervise activities of all chefs, cooks,
butchers, and pantry team members
- Design skills level training and development plans for all food
and beverage production team members
- Ensure that kitchen team members have all required equipment
and supplies
- Maintain the excellent condition of all kitchen equipment and
develop regular cleaning, inspection, and maintenance
schedules
- Analyze and respond to any food quality complaints, adapting
menus or providing additional training as necessary
- Monitor maintenance of proper par stocks of all kitchen and
service equipment, china, glassware, and utensils
- Report any equipment irregularities or defects to Engineering
department or contracted service provider
- Advise all food preparation team members of food quality and
recipe standards
- Conduct regular safety, sanitation, and general production
tours of all kitchen and storage areas to ensure safe and efficient
production and storage in accordance with all hotel standards and
health regulations
- Coordinates food production operations with food service
management and staff
- Develops and coordinates food and beverage merchandising plans
with the assistance and cooperation of Food and Beverage
Director
- Develops service sales guidelines for suggested food and wine
pairing
- Prepare annual department budget and manage department costs,
updating budget if operational forecasts change significantly
- Review/maintain daily payroll reports/records to ensure labor
cost conformity within forecasted budgetary guidelines and
production requirements
- Conduct departmental meetings
- Other duties as assignedGeneral
- Promotes and applies teamwork skills at all times
- Notifies appropriate individual promptly and fully of problems
and/or areas of concern
- Is polite, friendly, and helpful to guests, management and
fellow team members
- 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
- Recycles whenever possible
- Remains current with hotel information and changes
- Complies with hotel uniform and grooming
standardsQualifications
- Received certification or a degree though a recognized
educational institute of culinary arts
- Minimum eight years experience as Executive Chef at similar
size and quality hotel or resort
- Minimum five years experience in multi-outlet food production
management
- Impeccable culinary skills
- Outstanding communication and leadership skills
- Exceptional creative abilities
- Extensive menu development and budget preparation
experience
- Able to work a flexible schedule, including weekends and
holidays
Keywords: Disability Solutions, Keller , Executive Chef, Hospitality & Tourism , Arlington, Texas
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