Cook I - Banquets

Loews Hotels•Orlando, FL

1d•Onsite

About The Position

At Loews Hotels at Universal Orlando, team members are encouraged to make a difference and enjoy their work daily. The company operates world-class, award-winning hotels at Universal Orlando Resort and has been recognized as a Top Workplace in Central Florida and one of America’s Best-in-State Employers by Forbes. Loews Hotels fosters a “power of we” culture, valuing authenticity, connection, engagement, and delight among its team members. They offer excellent benefits, including a free meal per shift and free theme park access, and promote a dynamic, challenging, and fulfilling work environment. The company embraces diversity, invests in training and development, and is committed to social responsibility within the community. This specific role is at Loews Sapphire Falls Resort, a Caribbean-inspired tropical oasis. Headquartered in New York City, Loews Hotels & Co is an independently owned family hotel company with a deep heritage in hospitality and service excellence. They own and operate hotels and resorts across the U.S. and Canada, including partnerships with Universal Orlando Resort, focusing on family heritage and delivering unscripted guest moments with a locally handcrafted approach. Joining Loews Hotels & Co means becoming part of a family where team member growth and empowerment are central to their DNA. They offer progressive benefits like paid parental leave, 401K matching, travel benefits, and ongoing learning opportunities. The company also prioritizes diversity and inclusion, environmental protection through eco-friendly and sustainability programs, and community support.

Requirements

5 -7 years cooking experience in upscale, high-volume hotel or freestanding restaurant required
Thorough knowledge and understanding of Food Service Sanitation Standards
Strong organizational skills
Excellent guest service skills
Ability to regularly push, pull, lift up to 50 lbs
Ability to communicate effectively in English verbally with team members, leaders and guests required
Must be able to work a flexible schedule, nights, weekends and holidays as required

Nice To Haves

Culinary degree or equivalent formal training preferred

Responsibilities

Sets up and organizes work area with all necessary supplies and equipment
Receives, inspects, rotates all food products to ensure fresh, high quality ingredients are used
Prepares and stores raw food products properly
Follows standardized recipes in the preparation and cooking of menu items
Adheres to established portion control guidelines and minimizes waste
Plates foods according to established plating/presentation guidelines
Monitors finished product to ensure food is served promptly, notifies supervisor of any delays in service
Ensures that a quality product is prepared and served in a timely manner
Follows all Governmental Food Sanitation Standards at all times
Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently
Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations
Notifies Supervisor of an equipment malfunction or safety hazards immediately
Provides Stewards with timely notification of needs for clean dishes, pots, pans etc.
Returns utensils to pot wash area, informs Steward of any HOT items
Cleans and breaks down work area, returns all ingredients to proper storage at end of shift
Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shifts
Other duties as assigned
Promotes and applies teamwork skills at all times
Notifies appropriate individual promptly and fully of problems and/or areas of concern
Is polite, friendly, and helpful to guests, management and fellow team members
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