At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort.
Named one of Central Florida’s Top Workplaces and one of America’s Best-in-State Employers by Forbes, we are committed to our “power of we” culture.
Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight?
We offer excellent benefits and perks including one free meal per shift and free theme park access.
We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun.
We embrace diversity at our core and offer the opportunity for all team members to reach their potential.
We invest in training and development opportunities for all team members.
We promote social responsibility by being a good neighbor in the community.
We care for you, just as we care for others.
Responsible for overseeing the daily operations of the kitchen, ensuring efficient and high-quality food production. Maintains staffing levels, adhering to policies and procedures, managing inventory, and upholding sanitation standards to deliver exceptional dining experiences.
Qualifications:
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.
Ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds.
Culinary degree or equivalent formal training preferred
Strong organizational skills.
Excellent customer service skills.
Excellent English communications skills, written and verbal required.
High school diploma or equivalent.
Key Responsibilities:
Enforce departmental guidelines, policies, and procedures.
Manage kitchen operations for smooth, cost-effective food production, including labor management, inventory control, and sanitation compliance.
Monitor kitchen opening and closing procedures.
Manage and assist in food preparation and production, ensuring adherence to standardized recipes, portion control, presentation guidelines, and storage to meet sanitation standards.
Order ingredients and ensure proper storage and handling.
Recruit, train, evaluate, and manage kitchen staff according to company standards.
Monitor and control labor costs by adjusting staffing based on business activity.
Attend meetings and maintain communication with other hotel departments.
Evaluate team performance, establish goals, and provide training as needed.
General Responsibilities:
Promote teamwork and maintain positive relationships with guests and colleagues.
Address and report issues promptly to ensure smooth operations.
Execute emergency procedures and comply with safety regulations.
Attend hotel meetings and training sessions as required.
Maintain cleanliness and condition of equipment and work area.
Adhere to hotel standards, policies, and uniform guidelines.
Stay updated on hotel information and changes.