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 Royal Pacific Resort
Join the ‘ohana’ at our island paradise that celebrates the Golden Age of Travel, and the adventures of island-hopping through the South Pacific.
This position is responsible for the overall management of the culinary department in assistance with the Culinary Management team, to include planning, organizing, directing and coordinating all Culinary activities to ensure efficient operation of department, and that a quality product which exceeds employee and guest expectations and hotel standards is delivered in a friendly and professional manner. Assist Management with staffing, training, and scheduling of employees.
Job Specifics
Establishes and ensures adherence to all departmental and Loews Hotels guidelines, policies and procedures
Responsible for smooth, efficient, cost effective operation to include labor management, supervision of all aspects of service, inventory control
Personally supervises kitchen activities to ensure quality production/delivery of product/service
Approves all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelines
Reviews/maintains daily payroll report/records, maintains labor costs within established budgetary guidelines
Establishes appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations
Communicates daily with Garde Manger Chef or Sous Chef
Ensures security and proper use and control of operating supplies and equipment
Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental personnel according to Loews standards
Follows New Hire Training program in accordance with hotel policy
Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
Coaches, counsels, retrains employees as needed to ensure superior levels of performance
Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events and maintain effective communications with other departments in the hotel
Conducts departmental meetings as required to communicate effectively with all restaurant personnel to ensure that they are kept current on pertinent hotel information and activities
Evaluate changes in employee needs, to recommend appropriate product/service and operational changes necessary to ensure employee satisfaction, while maintaining optimal budgetary/financial performance
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 Loews Hotels standards
Complies with required safety regulations and procedures
Maintains cleanliness and excellent condition of equipment and work area
Complies with Loews Hotels standards, policies and rules
Recycles whenever possible
Remains current with Loews Hotels information and changes
Complies with Loews Hotels uniform and grooming guidelines
Qualifications
Minimum 4-7 years of progressive culinary experience, with advanced expertise in Garde Manger, cold kitchen operations, charcuterie, and composed cold presentations
Demonstrated ability to supervise, train, and mentor culinary staff, ensuring consistency, efficiency, and adherence to culinary standards
Expert knowledge of product handling, knife skills, curing, pickling, terrines, salads, and cold hors d’oeuvres, with strong attention to detail and presentation
Proven experience managing prep schedules, production flow, inventory control, and food cost management within a high-volume or upscale environment
Strong understanding of food safety, sanitation, and HACCP standards, ensuring full compliance with local and corporate regulations
Excellent guest service skills.
Ability to regularly push, pull, lift up to 50 lbs
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.