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
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