Complex Executive Sous Chef

Orlando, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $60,700.00 - $77,500.00

Benefits

One free meal per shift

Free theme park access

Excellent benefits and perks

Dynamic culture

Training and development opportunities

Social responsibility initiatives

Opportunity for growth

Job Description

Loews Hotels at Universal Orlando is a premier hospitality establishment renowned for delivering exceptional guest experiences in one of Central Florida's most vibrant and dynamic locations. As part of the Universal Orlando Resort, Loews Hotels prides itself on combining luxury accommodations with world-class amenities to create a destination where both leisure and business travelers can enjoy a memorable stay. Recognized as one of Central Florida's Top Workplaces and esteemed as one of America’s Best-in-State Employers by Forbes, Loews Hotels fosters a culture grounded in inclusivity, teamwork, and professional growth. The company’s commitment to diversity and the well-being of its employees... Show More

Job Requirements

High school diploma or equivalent
ACF certification as sous chef or culinary degree from recognized culinary institute
Five to seven years experience in quantity food production in an upscale hotel or freestanding restaurant
Three to five years supervisory experience in multi outlet food production in an upscale hotel environment
Excellent culinary skills and knowledge of food production techniques and standards
Thorough knowledge and understanding of kitchen equipment use and operation
Ability to bend, stoop, stand, lift 35 pounds
Outstanding leadership, management, organizational and communication skills
Ability to speak, read and write English
Ability to work flexible schedule including weekends and holidays

Job Qualifications

ACF certification as sous chef or culinary degree from recognized culinary institute and equivalent experience
Five to seven years experience in quantity food production, in an upscale hotel or freestanding restaurant
Three to five years supervisory experience in multi outlet food production, in an upscale hotel environment
Excellent culinary skills and knowledge of food production techniques and standards
Thorough knowledge and understanding of kitchen equipment use and operation
Ability to bend, stoop, stand, lift 35 pounds
Outstanding leadership, management, organizational, and communication skills
Ability to speak, read and write English
Ability to work flexible schedule to include weekends and holidays

Job Duties

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

Job Location

You may be also interested in: