Executive Chef

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 assigned

General

• 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 standards

Qualifications

• 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