Kitchen Operations Supervisor

2 weeks ago

Arlington, Virginia, United States Loews Hotels Full time

Loews Hotels is a premier hospitality provider, offering a comprehensive range of services for both corporate gatherings and family vacations. Our establishments are strategically located in vibrant areas, providing guests with access to top-tier entertainment and sports venues. Our expansive properties feature luxurious accommodations, diverse dining options, recreational facilities, and extensive meeting spaces.

Key Responsibilities

  • Oversee kitchen staffing to ensure optimal operational efficiency.
  • Implement and uphold departmental standards, policies, and procedures.
  • Manage the effective and economical operation of food production, including labor oversight, inventory management, and compliance with sanitation regulations.
  • Direct kitchen opening and closing procedures.
  • Guide and assist culinary staff in the preparation of all menu items.
  • Procure necessary raw ingredients for menu execution.
  • Ensure proper receipt and storage of all food products.
  • Supervise food preparation processes, ensuring adherence to established recipes and presentation standards.
  • Coordinate with culinary team members to meet timely service expectations.
  • Monitor food preparation and storage practices to comply with health and safety regulations.
  • Conduct regular inspections of kitchen equipment to maintain cleanliness and functionality.
  • Report maintenance needs to the engineering department.
  • Participate in the recruitment, training, and performance evaluation of kitchen staff in alignment with company standards.
  • Adhere to training protocols for new hires as per hotel policy.
  • Review labor reports and manage staffing levels according to business demands.
  • Engage in regular meetings to stay informed about hotel operations and events.
  • Communicate effectively with team members regarding daily operations and upcoming activities.
  • Assess team performance and identify areas for development and advancement.
  • Facilitate departmental meetings to ensure all staff are informed of relevant hotel updates.
  • Perform additional duties as assigned.
General Expectations
  • Foster a collaborative team environment.
  • Promptly report significant issues or concerns.
  • Maintain a courteous and helpful demeanor towards guests and colleagues.
  • Execute emergency protocols as required.
  • Adhere to safety regulations and procedures.
  • Participate in relevant training sessions and meetings.
  • Ensure cleanliness and proper maintenance of work areas and equipment.
  • Comply with company policies and standards.
  • Promote recycling and sustainability practices.
  • Stay updated on hotel information and changes.
  • Follow uniform and grooming standards.
Qualifications
  • ACF certification as a "Sous Chef" or equivalent culinary education and experience.
  • Three to five years of experience in high-volume food production within an upscale hotel or restaurant setting.
  • At least one year of supervisory experience in a similar environment.
  • Strong culinary skills and knowledge of food production techniques.
  • Comprehensive understanding of kitchen equipment operation.
  • Physical ability to lift up to 35 pounds and maneuver carts weighing up to 200 pounds.
  • Exceptional leadership, organizational, and communication skills.
  • Proficiency in English, both written and verbal.
  • Flexibility to work varied shifts, including weekends and holidays.

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