Loews Hotels
Garde Manger Cook
Loews Hotels, Kansas City, Missouri, United States, 64101
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.
Job Specific
Oversees preparation and production of all cold food items, supervises Pantry/Prep personnelSupervises/set up and organization of work area with all necessary supplies and equipmentOversees/Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are usedSupervises/preparation and storage of raw food products prior to final assembly of cold food itemsEnsures that all standardized recipes are followed in the preparation and assembly of cold menu itemsAssists Panty/Preparation personnel with completion of all duties as neededMonitors plating of cold foods to ensure adherence to established plating/presentation guidelinesUses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendationsNotifies Supervisor of an equipment malfunction or safety hazards immediatelyReturns utensils to pot wash area, informs Steward of any HOT itemsCleans and breaks down work area, returns all ingredients to proper storage at end of shiftEnsures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shiftsOther duties as assignedGeneral
Promotes and applies teamwork skills at all timesNotifies appropriate individual promptly and fully of problems and/or areas of concernIs polite, friendly, and helpful to guests, management and fellow team membersExecutes emergency procedures in accordance with hotel standardsComplies with required safety regulations and proceduresAttends appropriate hotel meetings and training sessionsMaintains cleanliness and excellent condition of equipment and work areaComplies with hotel standards, policies and rulesRecycles whenever possibleRemains current with hotel information and changesComplies with hotel uniform and grooming standardsQualifications
High School Diploma, or its equivalentPost Secondary culinary training/certification as "Cook" from a recognized culinary training school +One year experience cooking in an upscale, high volume hotel or freestanding restaurant or equivalentThorough knowledge and understanding of Food Service Sanitation StandardsThorough knowledge and understanding of standard kitchen equipment and its useAbility to stand, stoop, bend; lift and carry up to 50 poundsAbility to read, write and speak EnglishAbility to work flexible schedule to include weekends and holidays
Job Specific
Oversees preparation and production of all cold food items, supervises Pantry/Prep personnelSupervises/set up and organization of work area with all necessary supplies and equipmentOversees/Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are usedSupervises/preparation and storage of raw food products prior to final assembly of cold food itemsEnsures that all standardized recipes are followed in the preparation and assembly of cold menu itemsAssists Panty/Preparation personnel with completion of all duties as neededMonitors plating of cold foods to ensure adherence to established plating/presentation guidelinesUses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendationsNotifies Supervisor of an equipment malfunction or safety hazards immediatelyReturns utensils to pot wash area, informs Steward of any HOT itemsCleans and breaks down work area, returns all ingredients to proper storage at end of shiftEnsures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shiftsOther duties as assignedGeneral
Promotes and applies teamwork skills at all timesNotifies appropriate individual promptly and fully of problems and/or areas of concernIs polite, friendly, and helpful to guests, management and fellow team membersExecutes emergency procedures in accordance with hotel standardsComplies with required safety regulations and proceduresAttends appropriate hotel meetings and training sessionsMaintains cleanliness and excellent condition of equipment and work areaComplies with hotel standards, policies and rulesRecycles whenever possibleRemains current with hotel information and changesComplies with hotel uniform and grooming standardsQualifications
High School Diploma, or its equivalentPost Secondary culinary training/certification as "Cook" from a recognized culinary training school +One year experience cooking in an upscale, high volume hotel or freestanding restaurant or equivalentThorough knowledge and understanding of Food Service Sanitation StandardsThorough knowledge and understanding of standard kitchen equipment and its useAbility to stand, stoop, bend; lift and carry up to 50 poundsAbility to read, write and speak EnglishAbility to work flexible schedule to include weekends and holidays