Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $64,350.00 - $80,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Employee assistance program
Job Description
Loews Regency New York Hotel is an iconic luxury hotel located in the heart of midtown Manhattan. With a rich legacy spanning over 50 years, the hotel artfully blends its classic Art Deco design with modern amenities and sophisticated service, presenting a perfect harmony of form and function. Renowned for its commitment to excellence, Loews Regency offers guests an unparalleled experience of elegance and upscale hospitality, embodying the spirit and allure of Park Avenue. The property is admired not only for its architectural beauty but also for its dedication to superior service, making it one of the premier destinations for... Show More
Job Requirements
- acf certification as sous chef or culinary degree from recognized culinary institute
- three to five years experience in quantity food production in upscale hotel or freestanding restaurant
- one plus years supervisory experience in quantity food production
- excellent culinary skills
- thorough knowledge of kitchen equipment operation
- ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds
- outstanding leadership and communication skills
- ability to speak, read and write English
- ability to work flexible schedule including weekends and holidays
Job Qualifications
- acf certification as sous chef or culinary degree from recognized culinary institute with equivalent experience
- three to five years experience in quantity food production in an upscale hotel or freestanding restaurant
- one plus years supervisory experience in quantity food production
- 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 including weekends and holidays
Job Duties
- maintains restaurant kitchen staffing levels to provide optimal performance
- administers and ensures adherence to departmental guidelines, policies and procedures
- manages smooth, efficient, cost effective operation of restaurant food production activities including labor management and inventory control
- supervises and performs kitchen opening and closing operations
- assists food handlers in preparing and producing hot and cold food items
- orders raw food ingredients to meet menu requirements
- ensures proper receipt and storage of all raw food ingredients
- supervises food preparation to ensure adherence to standardized recipes, plating, portion control and garnish requirements
- organizes and assists food handlers to meet timely preparation and service standards
- monitors all food preparation and storage to comply with governmental sanitation standards
- inspects cooking equipment for cleanliness and operational condition
- reports equipment maintenance needs
- interviews, trains, appraises, coaches and disciplines staff according to hotel standards
- follows new hire training and onboarding programs
- reviews payroll reports and controls labor costs
- attends hotel meetings to stay informed on activities and promotions
- communicates daily with team members regarding activities and events
- evaluates team members’ performance and establishes goals and training needs
- conducts team meetings to ensure effective communication
- performs other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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