Executive Sous Chef

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 andbe 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.