Banquet Chef

Loews Arlington Hotel and Convention Center is a premier full-service resort and meetings destination located in the heart of the nation's leading sports and entertainment district. Situated conveniently between Dallas and Fort Worth, the hotel boasts proximity to iconic venues such as Globe Life Field, home to the 2023 World Series Texas Rangers, and AT&T Stadium, the home of the Dallas Cowboys. This luxurious resort features 888 meticulously designed guest rooms, five distinct restaurants and lounges offering a variety of culinary experiences, two expansive pools complete with an authentic sandy beach, private cabanas, and an exhilarating water slide, as well as a fully equipped fitness center, spa, and salon. The hotel also provides an impressive 266,000 square feet of meeting and event space, making it a top choice for both large groups and families seeking a world-class getaway.

The role of Banquet Sous Chef at Loews Arlington Hotel and Convention Center is a vital position within the food and beverage team, responsible for overseeing all aspects of banquet food preparation to ensure the highest standards of quality and presentation. This position entails managing the production of hot and cold food items according to approved standardized recipes and maintaining strict adherence to culinary and sanitation standards. The Sous Chef plays a critical supervisory role, overseeing banquet and cafeteria personnel as well as the saucier, ensuring that all work areas are organized and fully stocked with necessary equipment and supplies.

Key responsibilities include supervising the preparation and storage of raw food products, monitoring the plating and presentation of dishes, and enforcing portion control to minimize waste. The Sous Chef ensures that all food is served promptly and maintains quality by monitoring refrigeration and holding temperatures. Additionally, this role requires close collaboration with other hotel departments, active participation in meetings, and training and evaluating employees to support career development and operational excellence.

Candidates for this position must have excellent culinary skills, thorough knowledge of food service sanitation standards and kitchen equipment, and possess strong managerial, organizational, and communication abilities. A flexible schedule including weekends and holidays is required, along with the physical capability to perform demanding tasks such as lifting up to 50 pounds and pushing heavy carts. The educational requirement is a high school diploma, though a college degree is preferred, with at least five to six years of experience in quality food production within upscale hotels or restaurants and at least two years in a supervisory role. Certification as a Sous Chef or a culinary degree from a recognized institute is essential.

This position offers a unique opportunity to work at a leading resort while contributing to unforgettable dining experiences in a dynamic and fast-paced environment. The Sous Chef will enjoy a collaborative atmosphere where innovation and excellence are highly valued, and career advancement is supported through ongoing training and development programs.