Executive Sous Chef

Loews Hotels & Co has ventured into Kansas City, MO with the new Loews Kansas City Hotel. The 800-room hotel features 60,000 square feet of meeting & function space, with a sky bridge connecting to the 800,000 square foot Kansas City Convention Center. The hotel marks the first hotel catering to groups & meetings to open in more than 20 years in Kansas City. Two signature restaurants, a Grab & Go bakery and a rooftop lounge will round out this all glass, 24 story hotel, which stands out on the city's skyline. Loews Kansas City is located at the cornerstone of an already vibrant and continuously growing downtown Kansas City.

Job Specific

• Ensures that staffing levels in all Restaurant Kitchens are maintained so as to provide for optimal performance of all duties

• Represents Chef in his/her absence

• Administers and ensures adherence to departmental guidelines, policies and procedures

• Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all governmental sanitation standards

• Establishes/oversees kitchen opening and closing operations

• Oversees food handlers in the preparation and production of all hot and cold food items

• Approves orders for raw food ingredients necessary to prepare all items on respective restaurant menus

• Ensures that all raw food ingredients are received and stored in the proper manner

• Oversees all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times

• Organizes materials to assist food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met

• Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards

• Ensures that frequent inspections of all preparation and cooking equipment are performed so that they are kept clean, sanitary and in perfect operating order

• Reports all equipment maintenance needs to engineering

• Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards

• Follows New Hire Training and onboarding procedures in accordance with hotel policy

• Reviews daily payroll reports, controls daily labor costs, recommends staff adjustments as business activity changes

• Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel

• Communicates daily with respective Restaurant Sous Chefs and department team members to obtain/provide current information regarding daily activities/functions and upcoming events

• Evaluates individual team member performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same

• Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities

• 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 employees

• 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

• ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience

• Five to seven years experience in quantity food production, in an upscale hotel or freestanding restaurant

• Three to five years Supervisory experience in multi outlet food production, in an upscale hotel environment

• Excellent culinary skills and knowledge of food productions techniques and standards

• Thorough knowledge and understanding of kitchen equipment use and operation

• Ability to bend, stoop, stand, lift 35 pounds

• Outstanding leadership, management, organizational, and communication skills

• Ability to speak, read and write English

• Ability to work flexible schedule to include weekends and holidays