Complex Executive Chef - Military Veterans

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 Floridas Top Workplaces and one of Americas 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.

About Universal Cabana Bay Beach Resort

Join the team at this vibrant, retro hotel inspired by iconic Florida beach resorts of the 1950s and 60s.

The Complex Executive Chef is responsible for the culinary vision and operation across two distinctive hotel properties. This role involves creating recipes and menus that reflect customer tastes, seasonal availability, and restaurant concepts. The Executive Chef plans menus and sets pricing in alignment with marketing strategies, cost control, and profitability goals. The goal is to ensure a memorable dining experience for guests while maintaining operational excellence.

Qualifications:

• Certification or degree from a recognized educational institute of culinary arts.
• Minimum 8 years of experience as an Executive Chef at a similar size and quality hotel or resort.
• Minimum five years of experience in multi-outlet food production management.
• Outstanding communication and leadership skills.
• Exceptional creative abilities.
• Extensive menu development and budget preparation experience.
• Ability to work a flexible schedule, including weekends and holidays.

Key Responsibilities:

• Create recipes and menus that reflect customer tastes, seasonal availability, and restaurant theming.
• Plan menus and set pricing in accordance with marketing, cost control, and profit goals.
• Develop daily specials, seasonal, and special event menus.
• Conduct order analysis and menu engineering functions to improve profit and quality performance.
• Evaluate changes in guest needs, the hotels guest mix, and industry and competitive trends to recommend appropriate product, service, and operational changes.
• Organize, supervise, and ensure safe, efficient, and sanitary production of all menu items.
• Maintain adherence to product quality, consistency, presentation, portioning, garnishment, and utilization goals.
• Ensure adherence to food temperature and time controls, and minimize kitchen waste and breakage.
• Direct and monitor all activities of the Stewarding department and team.
• Develop purchase specifications for all food and beverage items and place all food orders.
• Design and maintain adherence to food and beverage inspection and receiving standards.
• Monitor maintenance of proper par stocks of kitchen and service equipment, china, glassware, and utensils.
• Direct the hiring and training of all food production and stewarding team members.
• Schedule, direct, and supervise activities of all chefs, cooks, butchers, and pantry team members.
• Design skills-level training and development plans for all food production team members.
• Ensure that kitchen team members have all required equipment and supplies.
• Maintain the excellent condition of all kitchen equipment and develop regular cleaning, inspection, and maintenance schedules.
• Conduct regular safety, sanitation, and general production tours of all kitchen and storage areas to ensure compliance with standards and health regulations.
• Report any equipment irregularities or defects to the Engineering department or contracted service providers.
• Analyze and respond to any food quality complaints, adapting menus or providing additional training as necessary.
• Advise all food preparation team members of food quality and recipe standards.
• Develop and coordinate food and beverage merchandising plans with the assistance of the Food and Beverage Director.
• Develop service sales guidelines for suggested food and wine pairing.
• Prepare annual department budget and manage department costs, adjusting if operational forecasts change significantly.
• Review and maintain daily payroll reports and records to ensure labor cost conformity within budgetary guidelines and production requirements.
• Collaborate with the other Executive Chefs at LHUO to ensure consistency, quality, and leverage cost savings across all properties.
• Other duties as assigned.

General Responsibilities:

• Lead and support the professional development of the Executive Sous Chef and Sous Chefs.
• Promote and apply teamwork skills at all times.
• Notify appropriate individuals promptly and fully of problems and/or areas of concern.
• Be polite, friendly, and helpful to guests, management, and fellow team members.
• Execute emergency procedures in accordance with hotel standards.
• Comply with required safety regulations and procedures.
• Attend appropriate hotel meetings and training sessions.
• Maintain cleanliness and excellent condition of equipment and work areas.
• Comply with hotel standards, policies, and rules.
• Remain current with hotel information and changes.