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.
Job Specific
- Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties
- Administers and ensures adherence to departmental guidelines, policies and procedures
- Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements
- Supervises/performs kitchen opening and closing operations
- Supervises/assists food handlers in the preparation and production of all hot and cold food items
- Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility
- Ensures that all raw food ingredients are received and stored in the proper manner
- Supervises all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times
- Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met
- Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards
- Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order
- Reports all equipment maintenance needs to Engineering
- Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards
- Follows New Hire Training and onboarding program in accordance with hotel policy
- Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes
- Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel
- Communicates daily with department team members to obtain/provide current information regarding daily activities/functions and upcoming events
- Evaluates individual team members performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
- Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities
- Other duties as assigned
General
- Promotes and applies teamwork skills at all times
- Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
- Is polite, friendly, and helpful to guests, management and fellow employees
- Executes emergency procedures in accordance with hotel standards
- Complies with required safety regulations and procedures
- Attends appropriate hotel meetings and training sessions
- Maintains cleanliness and excellent condition of equipment and work area
- Complies with hotel standards, policies and rules
- Recycles whenever possible
- Remains current with hotel information and changes
- Complies with hotel uniform and grooming standards
Qualifications
- ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience
- Three to five years experience in quantity food production, in an upscale hotel or freestanding restaurant
- One plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant
- Excellent culinary skills and knowledge of food productions techniques
- Thorough knowledge and understanding of kitchen equipment use and operation
- Ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds
- Outstanding leadership, management, organizational, and communication skills
- Ability to speak, read and write English
- Ability to work flexible schedule to include weekends and holidays
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