Banquet Sous Chef

About the role

Loews Arlington Hotel, part of Loews Hotels & Co., offers a large-scale resort and meetings environment in Arlington's sports district, with 888 rooms, five dining venues, pools, spa services and 266,000 square feet of event space. The Banquet Sous Chef maintains kitchen staffing levels and oversees the smooth, efficient and cost-effective operation of food production, including labor management, inventory control and sanitation compliance.

Key responsibilities

• Maintain restaurant kitchen staffing levels and supervise kitchen opening and closing operations
• Order raw food ingredients, receive and store them properly, and supervise food preparation and production
• Ensure standardized recipes, plating and presentation guides, portion control and garnish requirements are followed
• Monitor preparation, holding and storage to meet government food service sanitation standards
• Inspect cooking equipment regularly and report maintenance needs to Engineering
• Interview, select, train, appraise, coach, counsel and discipline team members, and follow the New Hire Training and onboarding program
• Review daily payroll reports, control labor costs and reduce staff when business activity diminishes
• Evaluate team member performance, set goals and establish training needs
• Communicate daily with team members and attend required hotel meetings and training sessions
• Follow safety regulations, comply with hotel standards and uniform/grooming rules, and execute emergency procedures

What we offer

• Competitive health and wellness benefits, 401(k) with company match
• Paid sick days, vacation, holidays, bereavement leave and pet bereavement
• Tuition reimbursement and pet insurance
• Training and development opportunities, career growth
• Team member hotel rates and other discounts and perks