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 Loews Portofino Bay Hotel
Join the team at this Italian-inspired hotel that is a re-creation of the seaside village of Portofino, Italy.
Job Specific
Ensures that staffing levels in all Restaurant Kitchens are maintained so 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
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
Follows New Hire Training and onboarding procedures in accordance with hotel policy
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
Promotes and applies teamwork skills at all times
Notifies appropriate individual promptly and fully of problems and/or areas of concern
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
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
Experience leading multiple outlets and banquet operations preferred
Proven ability to manage food and labor costs while maintaining quality
Food safety certification required
Culinary degree or equivalent experience preferred
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