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.

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.

• Ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds. 

• Culinary degree or equivalent formal training preferred 

• Strong organizational skills.

• Excellent customer service skills.

• Excellent English communications skills, written and verbal required.

• High school diploma or equivalent.

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.