Executive Sous Chef

Loews Hotels•Orlando, FL

18h

About The Position

The Executive Sous Chef supports the culinary operation at the Hard Rock Hotel at Loews Hotels at Universal Orlando. The role represents the Chef in their absence and oversees restaurant kitchen staffing, food production, kitchen operations, and team member performance. It is responsible for efficient and cost-effective operations, including labor management, inventory control, food handling, sanitation, and adherence to standardized recipes, portion controls, and presentation standards. The position also coordinates with restaurant sous chefs and other hotel departments regarding daily activities and events. The Executive Sous Chef recruits, trains, coaches, evaluates, and develops culinary team members; reviews payroll and manages labor costs; oversees food purchasing, receiving, storage, and preparation; and ensures kitchen equipment and work areas are maintained. The position follows hotel policies and safety procedures, attends meetings and training, and may perform other duties as assigned. The role requires a flexible schedule, including nights, weekends, and holidays, as needed.

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 appropriate staffing levels in all restaurant kitchens and represent the Chef in their absence.
Administer and ensure adherence to departmental guidelines, policies, and procedures.
Manage smooth, efficient, and cost-effective restaurant food production, 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 received and stored properly.
Ensure food preparation and production follow standardized recipes, plating and presentation guides, portion controls, and garnish requirements.
Organize materials and support food handlers so timely preparation and service standards are met.
Monitor food preparation, production, holding, and storage for compliance with governmental food-service sanitation standards.
Ensure preparation and cooking equipment is inspected, clean, sanitary, and in good operating order; report maintenance needs to engineering.
Interview, select, train, appraise, coach, counsel, and discipline team members according to hotel standards.
Follow new-hire training and onboarding procedures.
Review daily payroll reports, control labor costs, and recommend staffing adjustments as business activity changes.
Attend hotel meetings and maintain communication with other departments about hotel activities, promotions, and events.
Communicate daily with restaurant sous chefs and department team members about current activities and upcoming events.
Evaluate team member performance, identify development or advancement needs, and establish goals and training needs.
Conduct department team meetings as needed to share relevant hotel information and activities.
Promote teamwork; promptly communicate problems or concerns; and be polite, friendly, and helpful to guests, management, and colleagues.
Follow emergency procedures, safety regulations, hotel standards, policies, and rules.
Attend appropriate meetings and training, maintain clean equipment and work areas, recycle when possible, stay current on hotel information, and comply with uniform and grooming standards.
Perform other duties as assigned.