Sous Chef (Start Date No Earlier Than October 14, 2024) - 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.

Position Start Date No Earlier Than October 14, 2024

Responsible for overseeing the daily operations of the kitchen, ensuring efficient and high-quality food production. Maintains staffing levels, adhering to policies and procedures, managing inventory, and upholding sanitation standards to deliver exceptional dining experiences.

Qualifications:

• C ulinary degree from a recognized institute, or equivalent experience.


• Certification as Food Service Manager or other, as required by State County or Local regulations.


• 2 years of experience in quantity food production in an upscale hotel or restaurant.


• 1+ years of supervisory experience in food production.


• Excellent culinary skills and knowledge of food production techniques.


• Proficiency in operating kitchen equipment.


• Ability to lift up to 35 pounds, push carts up to 200 pounds.


• Ability to work flexible hours including nights, weekends, and holidays.


• Strong leadership, organizational, and communication skills.

Key Responsibilities:

• Enforce departmental guidelines, policies, and procedures.


• Manage kitchen operations for smooth, cost-effective food production, including labor management, inventory control, and sanitation compliance.


• Monitor kitchen opening and closing procedures.


• Manage and assist in food preparation and production, ensuring adherence to standardized recipes, portion control, presentation guidelines, and storage to meet sanitation standards.


• Order ingredients and ensure proper storage and handling.


• Recruit, train, evaluate, and manage kitchen staff according to company standards.


• Monitor and control labor costs by adjusting staffing based on business activity.


• Attend meetings and maintain communication with other hotel departments.


• Evaluate team performance, establish goals, and provide training as needed.


• Other duties as assigned

General Responsibilities :

• Promote teamwork and maintain positive relationships with guests and colleagues.


• Address and report issues promptly to ensure smooth operations.


• Execute emergency procedures and comply with safety regulations.


• Attend hotel meetings and training sessions as required .


• Maintain cleanliness and condition of equipment and work area.


• Adhere to hotel standards, policies, and uniform guidelines.


• Stay updated on hotel information and changes.