Sous Chef - Loews Hotels Universal Orlando

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.

Responsible for overseeing the daily operations of the kitchen, ensuring efficient and high-quality food production. Maintains staffing levels, adhering to policies and procedures, managing inventory, and upholding sanitation standards to deliver exceptional dining experiences.

Qualifications:

• 5 - 7 years of progressive culinary leadership experience in quantity food production, in an upscale hotel or freestanding restaurant required.

• Thorough knowledge and understanding of Food Service Sanitation Standards.

• Excellent culinary skills and knowledge of food productions techniques.

• Experienced in ingredients, techniques, and operating Combination Ovens, Fryers, Grills, Griddles, Food Processors, Mixers, Slicers, Steamers, Sous Vide Machines, and Walk-in Coolers.

• Culinary degree or equivalent formal training preferred

• Strong organizational skills.

• Excellent guest service skills.

• Ability to regularly push, pull, lift up to 50 lbs

• Ability to communicate effectively in English verbally and written with team members, leaders and guests required.

• Must be able to work a flexible schedule, nights, weekends and holidays as required.

Key Responsibilities:

• Enforce departmental guidelines, policies, and procedures.

• Manage kitchen operations for smooth, cost-effective food production, including labor management, inventory control, and sanitation compliance.

• Monitor kitchen opening and closing procedures.

• Manage and assist in food preparation and production, ensuring adherence to standardized recipes, portion control, presentation guidelines, and storage to meet sanitation standards.

• Order ingredients and ensure proper storage and handling.

• Recruit, train, evaluate, and manage kitchen staff according to company standards.

• Monitor and control labor costs by adjusting staffing based on business activity.

• Attend meetings and maintain communication with other hotel departments.

• Evaluate team performance, establish goals, and provide training as needed.

General Responsibilities:

• Promote teamwork and maintain positive relationships with guests and colleagues.

• Address and report issues promptly to ensure smooth operations.

• Execute emergency procedures and comply with safety regulations.

• Attend hotel meetings and training sessions as required.

• Maintain cleanliness and condition of equipment and work area.

• Adhere to hotel standards, policies, and uniform guidelines.

• Stay updated on hotel information and changes.