Executive Sous Chef

Loews Hotels•Orlando, FL

About The Position

Loews Hotels & Co is a leading owner and operator of luxury hotels with a portfolio consisting of 26 hotels and resorts in the United States. Located in major city centers and resort destinations from coast to coast, the Loews portfolio features one-of-a-kind properties that go beyond Four Diamond standards and embrace their “uniquely local” community in order to curate exciting, approachable and local travel experiences for guests. What We’re Looking For The Executive Sous Chef supports the Executive Chef in leading all culinary operations while delivering exceptional quality, creativity, and consistency across outlets and banquets. This role drives elevated dining experiences through strong leadership, operational excellence, and a passion for developing talent. With a focus on luxury standards, culinary innovation, and financial performance, the Executive Sous Chef ensures every dish reflects the property’s signature level of service and sophistication. Who You Are Culinary leader with a passion for refined cuisine and elevated guest experiences Hands-on coach who develops and inspires high-performing teams Operationally strong with sharp attention to quality, consistency, and detail Financially savvy, balancing creativity with cost control and efficiency Calm and decisive in fast-paced, high-volume environments Collaborative partner who builds strong relationships across departments What You Will Do Lead daily culinary operations across multiple outlets, banquets, and specialty venues Partner with the Executive Chef to execute menus that reflect luxury standards, seasonality, and innovation Supervise, coach, and develop Sous Chefs and culinary team members to drive performance and growth Ensure food quality, presentation, and consistency meet signature property expectations Manage production, prep, and service to maintain seamless execution during high-volume periods Monitor food cost, labor cost, and waste to achieve financial targets Maintain accurate ordering, inventory controls, and product specifications Uphold strict food safety, sanitation, and HACCP compliance standards Support banquet and special event execution with elevated culinary offerings Collaborate with Purchasing and Storeroom to ensure proper receiving and product quality Foster a positive, inclusive, and accountable team culture Step in for the Executive Chef as needed to lead the department Maintain reliability to support operational needs and perform other duties as assigned to support team and organizational goals. Your Qualifications Include 3–5+ years of culinary leadership experience in upscale or luxury hotel or restaurant environments Strong knowledge of advanced cooking techniques, menu development, and presentation standards Experience leading multiple outlets and banquet operations preferred Proven ability to manage food and labor costs while maintaining quality Food safety certification required Culinary degree or equivalent experience preferred Ability to stand for extended periods and lift up to 50 pounds Ability to communicate effectively in English with team members, leaders and guests. Must be able to work a flexible schedule, nights, weekends and holidays as required. Headquartered in New York City, Loews Hotels & Co is rooted in deep heritage in the hotel industry and excellence in service. As one of the only independently owned family hotel companies, we know that hospitality comes from the heart. Loews Hotels & Co owns and operates hotels and resorts across the U.S. and Canada. Located in major city centers and resort destinations, including multiple hotels in partnership with Universal Orlando Resort, Loews Hotels & Co features properties grounded in family heritage and dedicated to delivering unscripted guest moments, all with a locally handcrafted approach. We pride ourselves on the individuality and uniqueness of our offering. Joining Loews Hotels & Co means not just gaining a job, it means becoming a part of a family. A family where Team Member growth and empowerment are part of our DNA and have been for decades. We offer progressive benefits including paid parental leave, 401K matching and travel benefits, and opportunities for ongoing learning and development. But beyond that, as a member of the Loews Hotels family, you are part of a culture of diversity and inclusion, one that works hard to protect our environment with eco-friendly and sustainability programs, and one that is always a good neighbor to their communities, supporting them in ways large and small. We welcome you to join us. Loews Hotels & Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Requirements

3–5+ 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 required
Ability to stand for extended periods and lift up to 50 pounds
Ability to communicate effectively in English with team members, leaders and guests.
Must be able to work a flexible schedule, nights, weekends and holidays as required.

Nice To Haves

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

Responsibilities

Lead daily culinary operations across multiple outlets, banquets, and specialty venues
Partner with the Executive Chef to execute menus that reflect luxury standards, seasonality, and innovation
Supervise, coach, and develop Sous Chefs and culinary team members to drive performance and growth
Ensure food quality, presentation, and consistency meet signature property expectations
Manage production, prep, and service to maintain seamless execution during high-volume periods
Monitor food cost, labor cost, and waste to achieve financial targets
Maintain accurate ordering, inventory controls, and product specifications
Uphold strict food safety, sanitation, and HACCP compliance standards
Support banquet and special event execution with elevated culinary offerings
Collaborate with Purchasing and Storeroom to ensure proper receiving and product quality
Foster a positive, inclusive, and accountable team culture
Step in for the Executive Chef as needed to lead the department
Maintain reliability to support operational needs and perform other duties as assigned to support team and organizational goals