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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 andbe 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. Essential Functions and Responsibilities
Reports directly to the Executive Sous Chef, Executive Chef Leads cooks when Chefs are not present 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 Executive Chef or Executive 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
Supporting Functions and 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 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 Remains current with Loews Hotels information and changes Complies with Loews Hotels uniform and grooming guidelines
Qualifications
3-5 years supervisory experience in upscale, high-volume hotel preferred. Experienced in ingredients, techniques, and operating Combination Ovens, Fryers, Grills, Griddles, Food Processors, Mixers, Slicers, Steamers, Sous Vide Machines, and Walk-in Coolers. Thorough knowledge and understanding of Food Service Sanitation Standards. Certification as" Food Service Manager" or other, as required by State County or Local regulations. Effective leadership, organizational and communication skills. Culinary degree or equivalent formal training preferred Excellent guest service skills. Ability to regularly push, pull, lift up to 50 lbs Ability to communicate effectively in English verbally and written with team members, leaders and guests required. Must be able to work a flexible schedule, nights, weekends and holidays as required.
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Loews Hotels, LLC.
Feb 17, 2026