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Loews Arlington Hotel and Convention Center is a state-of-the-art, full-service meetings and resort destination that caters to groups of all sizes, as well as families who are looking for a world-class experience in the epicenter of the premier sports and entertainment district in the country. Centrally located between Dallas and Fort Worth between iconic sports stadiums, Globe Life Field, home of the 2023 World Series Texas Rangers and AT&T Stadium, home of the Dallas Cowboys, the 888-room resort features five restaurants and lounges, two pools with an authentic sandy beach, cabanas and a water slide as well as a fitness center, full-service spa and salon and 266,000 square feet of meeting and event space.

Job Description

Coordinates/oversees the activities of all food production employees in the preparation of menu items. Ensures that all food products are of the highest quality and are ready to serve in a timely manner.

Essential Functions and Responsibilities

• Reports directly to the Pastry Chef, Sous Chef
• Leads cooks when Pastry Chef and Sous Chef are not present
• Prepares all volume food inters according to standard recipes and specifications to ensure consistency of product
• Reads and understands Banquet Event Orders for upcoming week
• Produces large quantities of desserts uniformly
• Must adhere to control procedures for cost/quality
• Administers and ensures adherence to departmental guidelines, policies and procedures
• Checks and controls the proper storage an rotation of product, checking on portion control to maintain a quality product
• Practice inventory controls, including the preparation of and pick up of item from the storeroom
• Stores all food in refrigerated boxes including covers, labels and dates
• Supervises cleaning of walk-ins, reach-in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulations
• Supervises/performs kitchen opening and closing operations
• Supervises food handlers in the preparation and production of all pastry items
• Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food are met
• Monitors all food preparation, production, holding and storage operations to ensure adherence to all Food Service Sanitation standards
• Reports all equipment maintenance needs to engineering
• Maintains area in a clean condition at all times.
• Will be required to work varying schedules that reflect the business needs of the hotel
• All other duties that are assigned

Supporting Functions and Responsibilities

• Promotes and applies teamwork skills at all times
• Notifies appropriate individual promptly and fully of all problems or unusual matters of significance
• Is polite, friendly, and helpful to all guests, management and fellow employees
• Attends all appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Complies with hotel standards, policies and rules
• Recycles whenever possible
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

Qualifications

• Extensive knowledge of pastries and classical French desserts
• Knowledge of chocolate tempering and sugar working
• Some knowledge of wedding cake assembly and decor
• Ability to work under pressure, handle multiple tasks and difficult situations
• Knowledge of operating all kitchen equipment, i.e.: sheeters and mixers
• Basic mathematical skills, i.e.: ability to do basic conversions
• Outstanding organizational, communication and leadership skills
• Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
• Ability to speak, read and write English
• Ability to work flexible schedule to include weekends and holidays

Education:

• Pastry diploma or degree preferred

Experience:

• Minimum of 5 years experience with a good working knowledge of the fundamentals of cooking, baking, and pastry