Senior Kitchen Manager

1 week ago


Tucson, Arizona, United States Loews Hotels Full time
Job Summary

We are seeking a highly skilled and experienced Sous Chef to join our team at Loews Hotels. As a key member of our culinary team, you will be responsible for maintaining the highest standards of food quality, safety, and presentation.

Key Responsibilities
  • Food Production
    • Manage kitchen staffing levels to ensure optimal performance and efficiency
    • Administer and enforce departmental guidelines, policies, and procedures
    • Oversee the smooth operation of restaurant food production activities, including labor management, inventory control, and sanitation requirements
    • Supervise kitchen opening and closing operations
    • Assist food handlers in the preparation and production of all hot and cold food items
  • Inventory and Ordering
    • Order raw food ingredients necessary to prepare all menu items
    • Ensure that all raw food ingredients are received and stored properly
  • Quality Control
    • Monitor food preparation, production, holding, and storage operations to ensure adherence to Governmental Food Service Sanitation standards
    • Perform frequent inspections of preparation and cooking equipment to ensure cleanliness and proper operation
  • Leadership and Team Management
    • Interview, select, train, appraise, coach, counsel, and discipline departmental team members according to Loews Hotels standards
    • Follow New Hire Training and onboarding program in accordance with hotel policy
    • Review daily payroll report and control labor costs by reducing staff as business activity diminishes
  • Communication and Collaboration
    • Communicate daily with department team members to obtain and provide current information regarding daily activities and functions
    • Attend required hotel meetings to stay informed about in-house activities, special promotions, and upcoming events
  • Other Responsibilities
    • Perform other duties as assigned
    Requirements
    • ACF certification as Sous Chef or culinary degree from recognized culinary institute and equivalent experience
    • Three to five years of experience in quantity food production, in an upscale hotel or freestanding restaurant
    • One plus years of supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant
    • Excellent culinary skills and knowledge of food production techniques
    • Thorough knowledge and understanding of kitchen equipment use and operation
    • Ability to bend, stoop, stand, lift 35 pounds, and push carts weighing up to 200 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


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