Executive Sous Chef

4 weeks ago

Orlando, United States UCF Hotel Venture VI Full time

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.

About Universal Terra Luna Resort

Join the opening team at one of our destination’s newest hotels, inspired by the massive planetary elements of the universe.

Position Start Date No Earlier Than September 16, 2024

The Executive Sous Chef is a key member of the culinary team, responsible for overseeing kitchen operations, ensuring high-quality food preparation, and maintaining exceptional standards of hygiene and safety. This role involves supporting the Executive Chef in managing daily kitchen activities, including menu planning, inventory control, staff supervision, and training. The Executive Sous Chef is expected to demonstrate strong leadership, creativity, and a passion for culinary excellence to enhance guest satisfaction and uphold the hotel's reputation.

Qualifications:

ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience

Five years experience in quantity food production, in an upscale hotel or freestanding restaurant

Three years Supervisory experience in multi outlet food production, in an upscale hotel environment

Certification as ”Food Service Manager” or other, as required by State County or Local regulations

Excellent culinary skills and knowledge of food productions techniques and standards

Thorough knowledge and understanding of kitchen equipment use and operation

Ability to bend, stoop, stand, lift 35 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

Key Responsibilities: 

Ensures that staffing levels in all Restaurant Kitchens are maintainedso as to provide for optimal performance of all duties

Represents Chef in his/her absence

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 governmental sanitation standards

Establishes/oversees kitchen opening and closing operations

Oversees food handlers in the preparation and production of all hot and cold food items

Approves orders for raw food ingredients necessary to prepare all items on respective restaurant menus and ensures that all raw food ingredients are received and stored in the proper manner

Oversees 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 materials to assist 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

Ensures that frequent inspections of all preparation and cooking equipment are performed so 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

Reviews daily payroll reports, controls daily labor costs, recommends staff adjustments as business activity changes

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 respective Restaurant Sous Chefs and department team members to obtain/provide current information regarding daily activities/functions and upcoming events

Evaluates individual team member 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 Responsibilities:

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

Remains current with hotel information and changes

Complies with hotel uniform and grooming standards

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