Sous Chef - Loews Hotels Universal Orlando

Loews Hotels & Co•Orlando, FL

12d•Onsite

About The Position

Loews Hotels at Universal Orlando is seeking a passionate and driven Sous Chef to join their culinary team. This role is ideal for someone who thrives in a fast-paced environment and brings creativity, precision, and leadership to their work. As the right hand to the Executive Chef, the Sous Chef will ensure the smooth execution of daily kitchen operations, inspire the team, and contribute to exceptional dining experiences. Responsibilities include crafting seasonal menus, maintaining high standards of quality and safety, and shaping the culinary identity of the restaurant. The company emphasizes a 'power of we' culture, diversity, and investment in training and development, offering a dynamic and fulfilling work environment.

Requirements

5 – 7 years of progressive culinary leadership experience in quantity food production, in an upscale hotel or freestanding restaurant required.
Thorough knowledge and understanding of Food Service Sanitation Standards.
Excellent culinary skills and knowledge of food productions techniques.
Experienced in ingredients, techniques, and operating Combination Ovens, Fryers, Grills, Griddles, Food Processors, Mixers, Slicers, Steamers, Sous Vide Machines, and Walk-in Coolers.
Strong organizational skills.
Excellent guest service skills.
Ability to regularly push, pull, lift up to 50 lbs.
Ability to communicate effectively in English verbally and written 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

Oversee food preparation and presentation to ensure every dish meets quality and aesthetic standards.
Train, mentor, and schedule kitchen staff, fostering a positive and collaborative work environment.
Assist in creating seasonal menus and new dishes that align with the restaurant’s concept and guest expectations.
Monitor compliance with health, safety, and sanitation regulations; manage inventory, food costs, and vendor relationships.
Collaborate with service teams to accommodate dietary needs and resolve guest concerns promptly.
Analyze feedback and work with the Executive Chef to refine processes and elevate the dining experience.
Regular attendance in conformance with standards.
May be required to work varying schedules to reflect business needs.
Required to attend all mandatory training sessions and meetings.
Perform other duties as assigned.