Executive Sous Chef

Loews Hotels & Co•Orlando, FL

About The Position

The Executive Sous Chef supports culinary operations at the Hard Rock Hotel at Universal Orlando, representing the Chef in their absence and overseeing restaurant food production. The role ensures appropriate staffing and efficient, cost-effective kitchen operations, including labor management, inventory control, food preparation, sanitation, and adherence to standardized recipes, plating, presentation, and portion requirements. The Executive Sous Chef also leads departmental team members through hiring, training, performance management, coaching, and communication, and coordinates with restaurant Sous Chefs and other hotel departments.

Requirements

Seven years of culinary leadership experience in upscale or luxury hotel or restaurant environments.
Strong knowledge of advanced cooking techniques, menu development, and presentation standards.
Proven ability to manage food and labor costs while maintaining quality.
Food safety certification.
Ability to stand for extended periods and lift up to 50 pounds.
Ability to communicate effectively in English with team members, leaders, and guests.
Ability to work a flexible schedule, including nights, weekends, and holidays, as required.

Nice To Haves

Experience leading multiple outlets and banquet operations.
Culinary degree or equivalent experience.

Responsibilities

Maintain staffing levels in all restaurant kitchens to support optimal performance.
Represent the Chef in their absence.
Administer and ensure adherence to departmental guidelines, policies, and procedures.
Manage restaurant food production operations efficiently and cost-effectively, including labor, inventory, product use, and sanitation compliance.
Establish and oversee kitchen opening and closing operations.
Oversee food handlers preparing and producing hot and cold food items.
Approve orders for raw food ingredients and ensure ingredients are properly received and stored.
Oversee food preparation and production, ensuring compliance with standardized recipes, plating and presentation guides, portion control, and garnish requirements.
Organize materials to help food handlers meet Loews standards for timely preparation and service of made-to-order food.
Monitor food preparation, production, holding, and storage for compliance with governmental food-service sanitation standards.
Ensure preparation and cooking equipment is regularly inspected, clean, sanitary, and in good working order; report maintenance needs to Engineering.
Interview, select, train, appraise, coach, counsel, and discipline team members according to Loews Hotels standards.
Follow hotel procedures for new-hire training and onboarding.
Review daily payroll reports, control daily labor costs, and recommend staffing adjustments as business activity changes.
Attend required hotel meetings and maintain communication with other hotel departments about activities, promotions, and events.
Communicate daily with restaurant Sous Chefs and team members about current activities, functions, and upcoming events.
Evaluate team-member performance, identify improvement or advancement needs, and establish relevant goals and training plans.
Conduct team meetings as needed to keep departmental personnel informed about hotel information and activities.
Promote teamwork; promptly communicate problems or concerns; and interact politely and helpfully with guests, management, and colleagues.
Execute emergency procedures, follow safety requirements, attend meetings and training, and maintain clean equipment and work areas.
Comply with hotel standards, policies, rules, uniform, and grooming requirements; recycle whenever possible; and stay current on hotel information and changes.
Perform other duties as assigned.