Sous Chef - Bar Helios

Loews Hotels, LLC.; Orlando (FL); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Free meal per shift

Free theme park access

Job summary

Loews Hotels & Co. in Orlando seeks an innovative Sous Chef to lead back-of-house operations at Helios Grand Hotel, just steps from Universal Epic Universe. You will drive culinary excellence, mentor a high-performing team, and ensure peak pantry, kitchen, and service standards.

With 5–7 years in upscale hotel or restaurant leadership, you will manage inventory, costs, and seasonal menus while upholding sanitation and quality, in a fast-paced, guest-focused environment.

Qualifications

• 5–7 years of progressive culinary leadership experience in upscale hotel or restaurant.
• Thorough knowledge of Food Service Sanitation Standards.
• Excellent culinary skills and food production techniques.
• Experience with a wide range of kitchen equipment and methods.
• Fluent English verbal and written communication.

Responsibilities

• Lead day-to-day culinary operations in collaboration with the Executive Chef.
• Uphold and execute the restaurant's food quality and presentation standards.
• Supervise, coach, and develop kitchen team members.
• Maintain compliance with food safety, sanitation, and health regulations.
• Assist with inventory, purchasing, and vendor coordination.
• Monitor food costs, minimize waste, and control portioning.
• Partner with the front-of-house team to ensure seamless service.
• Assist in planning and launching seasonal and specialty menus.
• Foster a respectful, inclusive, and high-performing kitchen culture.
• Conduct pre-service briefings to align team on daily priorities.
• Manage service flow and troubleshoot in real time.
• Champion continuous improvement through feedback and innovation.

Skills

Culinary leadership

Team development

Food safety

Kitchen operations

English communication

Education

Culinary degree

Job description

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 Helios Grand Hotel

Join the team and immerse guests in a world of Mediterranean elegance, where you'll create one-of-a-kind experiences that guests will never forget, all just steps from Universal Epic Universe.

What We're Looking For

Innovative and driven culinary professional ready to lead the back-of-house experience in our signature restaurant. As Sous Chef, you'll bring creativity, consistency, and leadership to the kitchen, ensuring each dish reflects the quality and uniqueness of our brand.

Who You Are

• Passionate chef with a commitment to culinary excellence
• Hands-on leader who motivates through collaboration and example
• Detail-oriented and organized, with strong follow-through
• Skilled at managing shifting priorities in a fast-paced kitchen
• Supportive mentor with a focus on team development

What You Will Do

• Lead day-to-day culinary operations in collaboration with the Executive Chef
• Uphold and execute the restaurant's food quality and presentation standards
• Supervise, coach, and develop kitchen team members
• Maintain compliance with food safety, sanitation, and health regulations
• Support kitchen scheduling, task delegation, and labor efficiency
• Assist with inventory, purchasing, and vendor coordination
• Monitor food costs, minimize waste, and control portioning
• Partner with the front-of-house team to ensure seamless service
• Assist in planning and launching seasonal and specialty menus
• Foster a respectful, inclusive, and high-performing kitchen culture
• Conduct pre-service briefings to align team on daily priorities
• Manage service flow and troubleshoot in real time
• Champion continuous improvement through feedback and innovation

Your Experience Includes

• 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.