At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort.
Named one of Central Florida's Top Workplaces and one of America's Best-in-State Employers by Forbes, we are committed to our "power of we" culture.
Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight?
- We offer excellent benefits and perks including one free meal per shift and free theme park access.
- We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun.
- We embrace diversity at our core and offer the opportunity for all team members to reach their potential.
- We invest in training and development opportunities for all team members.
- We promote social responsibility by being a good neighbor in the community.
- We care for you, just as we care for others.
Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.
Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact.
Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.
About Hard Rock Hotel
Join the band and deliver show-stopping service at one of the coolest hotels on the planet, designed as a rock star's mansion.
Job Specific
- Ensures that staffing levels in all Restaurant Kitchens are maintained so as to provide for optimal performance of all duties
- Represents Chef in his/her absence
- Administers and ensures adherence to departmental guidelines, policies and procedures
- Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all governmental sanitation standards
- Establishes/oversees kitchen opening and closing operations
- Oversees food handlers in the preparation and production of all hot and cold food items
- Approves orders for raw food ingredients necessary to prepare all items on respective restaurant menus
- Ensures that all raw food ingredients are received and stored in the proper manner
- Oversees 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 materials to assist 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
- Ensures that frequent inspections of all preparation and cooking equipment are performed so 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 procedures in accordance with hotel policy
- Reviews daily payroll reports, controls daily labor costs, recommends staff adjustments as business activity changes
- 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 respective Restaurant Sous Chefs and department team members to obtain/provide current information regarding daily activities/functions and upcoming events
- Evaluates individual team member performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
- Conducts meeting 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
General
- Promotes and applies teamwork skills at all times
- Notifies appropriate individual promptly and fully of problems and/or areas of concern
- Is polite, friendly, and helpful to guests, management and fellow employees
- Executes emergency procedures in accordance with hotel standards
- Complies with required safety regulations and procedures
- Attends appropriate hotel meetings and training sessions
- Maintains cleanliness and excellent condition of equipment and work area
- 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
- 7 years of culinary leadership experience in upscale or luxury hotel or restaurant environments required
- Strong knowledge of advanced cooking techniques, menu development, and presentation standards
- Experience leading multiple outlets and banquet operations preferred
- Proven ability to manage food and labor costs while maintaining quality
- Food safety certification required
- Culinary degree or equivalent experience preferred
- Ability to stand for extended periods and lift up to 50 pounds
- Ability to communicate effectively in English with team members, leaders and guests.
- Must be able to work a flexible schedule, nights, weekends and holidays as required.