Executive Sous Chef

Loews Hotels & Co•Orlando, FL

20h

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

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.