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Culinary Operations Supervisor

2 months ago

Arlington, Virginia, United States Loews Hotels Full time

At Loews Hotels, we pride ourselves on delivering an unparalleled upscale experience that seamlessly combines sports, entertainment, and top-tier hospitality. Our establishment is strategically located, offering breathtaking views and exceptional amenities.

Key Responsibilities

  • Oversee kitchen staffing to ensure optimal performance across all duties.
  • Implement and uphold departmental standards, policies, and procedures.
  • Manage the efficient and cost-effective operation of food production activities, including labor management and inventory control.
  • Supervise kitchen opening and closing procedures.
  • Guide food handlers in the preparation and production of a variety of culinary offerings.
  • Procure raw ingredients necessary for menu items within your area of responsibility.
  • Ensure proper receipt and storage of all raw food ingredients.
  • Supervise food preparation and production, ensuring adherence to standardized recipes and presentation guidelines.
  • Assist food handlers to meet Loews standards for timely food preparation and service.
  • Monitor food preparation and storage operations to comply with sanitation standards.
  • Conduct regular inspections of kitchen equipment to maintain cleanliness and functionality.
  • Report maintenance needs to the engineering department.
  • Conduct interviews, training, and performance evaluations for kitchen staff in accordance with Loews Hotels standards.
  • Participate in the New Hire Training and onboarding process as per hotel policy.
  • Review payroll reports and manage labor costs effectively.
  • Attend hotel meetings to stay informed about in-house activities and events.
  • Communicate regularly with team members regarding daily operations and upcoming events.
  • Assess team member performance and identify areas for improvement and advancement.
  • Facilitate meetings with team members to ensure effective communication and information sharing.
  • Perform additional duties as assigned.
General Expectations
  • Foster a collaborative team environment at all times.
  • Promptly notify relevant individuals of any significant issues or concerns.
  • Maintain a polite, friendly, and helpful demeanor towards guests and colleagues.
  • Execute emergency procedures as per hotel standards.
  • Adhere to safety regulations and procedures.
  • Participate in hotel meetings and training sessions.
  • Ensure cleanliness and optimal condition of equipment and work areas.
  • Comply with hotel policies and standards.
  • Engage in recycling practices whenever possible.
  • Stay updated on hotel information and changes.
  • Follow uniform and grooming standards as required.
Qualifications
  • ACF certification as a "Sous Chef" or a culinary degree from a recognized institution with equivalent experience.
  • Three to five years of experience in large-scale food production within an upscale hotel or restaurant.
  • Over one year of supervisory experience in a similar environment.
  • Exceptional culinary skills and knowledge of food production techniques.
  • Comprehensive understanding of kitchen equipment operation.
  • Physical ability to bend, stoop, stand, lift up to 35 pounds, and push carts weighing up to 200 pounds.
  • Strong leadership, management, organizational, and communication skills.
  • Proficiency in English, both written and spoken.
  • Willingness to work a flexible schedule, including weekends and holidays.