Restaurant Sous Chef

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 Florida's Top Workplaces and one of America's 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 and be 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.

Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

About Loews Portofino Bay Hotel

Join the team at this Italian-inspired hotel that is a re-creation of the seaside village of Portofino, Italy.

Job Specific

• Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties

• 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 sanitation requirements

• Supervises/performs kitchen opening and closing operations

• Supervises/assists food handlers in the preparation and production of all hot and cold food items

• Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility

• Ensures that all raw food ingredients are received and stored in the proper manner

• Supervises 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/assists 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

• Performs frequent inspections of all preparation and cooking equipment to ensure 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 program in accordance with hotel policy

• Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes

• 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 department team members to obtain/provide current information regarding daily activities/functions and upcoming events

• Evaluates individual team members 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

General

• Promotes and applies teamwork skills at all times

• Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance

• Is polite, friendly, and helpful to guests, management and fellow employees

• Executes emergency procedures in accordance with hotel standards

• Complies with required safety regulations and procedures

• Attends appropriate hotel meetings and training sessions

• Maintains cleanliness and excellent condition of equipment and work area

• Complies with hotel standards, policies and rules

• Recycles whenever possible

• Remains current with hotel information and changes

• Complies with hotel uniform and grooming standards

Qualifications

• 5 - 7 years of progressive culinary leadership experience in quantity food production, in an upscale hotel or freestanding restaurant required.

• Thorough knowledge and understanding of Food Service Sanitation Standards.

• Excellent culinary skills and knowledge of food productions techniques.

• Experienced in ingredients, techniques, and operating Combination Ovens, Fryers, Grills, Griddles, Food Processors, Mixers, Slicers, Steamers, Sous Vide Machines, and Walk-in Coolers.

• Culinary degree or equivalent formal training preferred

• Strong organizational skills.

• Excellent guest service skills.

• Ability to regularly push, pull, lift up to 50 lbs

• Ability to communicate effectively in English verbally and written with team members, leaders and guests required.

• Must be able to work a flexible schedule, nights, weekends and holidays as required.