Sous Chef - Culinary Leader with Free Meals & Park Access

Loews Hotels & Co; Orlando (FL); On-site; USD 60,000 - 88,000; Full time

Benefits offered by this job

Free meal per shift

Free theme park access

Job summary

Loews Hotels & Co in Orlando is seeking a passionate Sous Chef to support the Executive Chef in a fast-paced, high-end kitchen. You will lead a culinary team, craft seasonal menus, and ensure flawless execution of daily kitchen operations to deliver exceptional dining experiences.

You will mentor staff, uphold strict food safety standards, manage costs, and collaborate with front-of-house teams to exceed guest expectations while supporting a positive, collaborative work environment.

Qualifications

• 5–7 years of progressive culinary leadership in upscale hotels or restaurants.
• Thorough knowledge of food safety and sanitation standards.
• Excellent culinary skills and techniques across multiple stations.
• Strong organizational and guest service abilities.

Responsibilities

• Oversee food prep and plating to meet quality and aesthetic standards.
• Train, mentor, and schedule kitchen staff to maintain a positive team culture.
• Assist in creating seasonal menus aligning with concept and guest expectations.
• Monitor health, safety, sanitation, inventory, costs and vendor relations.
• Collaborate with service teams to accommodate dietary needs and guest requests.

Skills

Culinary leadership

Kitchen operations

Menu development

Food safety

Staff training

Quality control

Guest service

Education

Culinary degree

Tools

Combination Ovens

Fryers

Grills

Griddles

Walk-in Coolers

Food Processors

Mixers

Slicers

Steamers

Job description

Loews Hotels & Co in Orlando is seeking a passionate Sous Chef to support the Executive Chef in a fast-paced, high-end kitchen. You will lead a culinary team, craft seasonal menus, and ensure flawless execution of daily kitchen operations to deliver exceptional dining experiences.

You will mentor staff, uphold strict food safety standards, manage costs, and collaborate with front-of-house teams to exceed guest expectations while supporting a positive, collaborative work environment.