Executive Sous Chef - Lead Innovative Kitchen in Luxury Hotel

Loews Hotels & Co; Orlando (FL); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Free meal per shift

Free theme park access

Training and development opportunities

Job summary

Loews Hotels & Co at Universal Orlando is seeking an experienced culinary leader to manage kitchen operations for our restaurant venues. You will lead multiple outlets and banquet operations, ensuring high-quality food, cost controls, and compliant sanitation standards.

The role requires a strong background in upscale hotel culinary management, staff development, and the ability to work a flexible schedule, including nights and weekends, to support hotel events and peak periods.

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.

Responsibilities

• 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

Skills

Culinary leadership

Staff coaching

Labor cost control

English communication

Education

Culinary degree or equivalent

Job description

Loews Hotels & Co at Universal Orlando is seeking an experienced culinary leader to manage kitchen operations for our restaurant venues. You will lead multiple outlets and banquet operations, ensuring high-quality food, cost controls, and compliant sanitation standards.

The role requires a strong background in upscale hotel culinary management, staff development, and the ability to work a flexible schedule, including nights and weekends, to support hotel events and peak periods.