Position: Sous Chef, Banquets
About: Loews Hotels & Co has ventured into Kansas City, MO with the new Loews Kansas City Hotel. The 800-room hotel features 60,000 square feet of meeting & function space, with a sky bridge connecting to the 800,000 square foot Kansas City Convention Center. The hotel marks the first hotel catering to groups & meetings to open in more than 20 years in Kansas City. Two signature restaurants, a Grab & Go bakery and a rooftop lounge will round out this all glass, 24 story hotel, which stands out on the city’s skyline. Loews Kansas City is located at the cornerstone of an already vibrant and continuously growing downtown Kansas City.
Requirements: Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties; administers and ensures adherence to departmental guidelines, policies, and procedures; responsible for smooth, efficient, cost-effective operation of restaurant food production activities, including labor management, inventory control, use of product, and adherence to all sanitation requirements; supervises/performs kitchen opening and closing operations; supervises/assists food handlers in the preparation and production of all hot and cold food items; orders raw food ingredients necessary to prepare all items on the menu for the area of responsibility; ensures that all raw food ingredients are received and stored in the proper manner; supervises all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control, and garnish requirements are adhered to at all times; organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met; monitors all food preparation, production, holding, and storage operations to ensure adherence to all Governmental Food Service Sanitation standards; performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary, and in perfect operating order; reports all equipment maintenance needs to Engineering; interviews, selects, trains, appraises, coaches, counsels, and disciplines departmental team members according to Loews Hotels standards; follows New Hire Training and onboarding program in accordance with hotel policy; reviews the daily payroll report, controls daily labor costs by reducing staff as business activity diminishes; attends required hotel meetings to keep abreast of in-house activities, special promotions, and upcoming events, maintain communications with other departments within the hotel; communicates daily with department team members to obtain/provide current information regarding daily activities/functions and upcoming events; evaluates individual team members’ performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives, and training needs required to achieve the same; conducts meetings with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities; other duties as assigned.
