Sous Chef - Full Service Restaurant (Start Date No Earlier Than December 9, 2024)

Loews Hotels, LLC.
Sous Chef - Full Service Restaurant (Start Date No Earlier Than December 9, 2024) Loews Hotels & Co is a leading owner and operator of luxury hotels with a portfolio consisting of 26 hotels and resorts in the United States and Canada. Located in m
United States, Florida, Orlando
Nov 13, 2024
Sous Chef - Full Service Restaurant (Start Date No Earlier Than December 9, 2024) Loews Hotels & Co is a leading owner and operator of luxury hotels with a portfolio consisting of 26 hotels and resorts in the United States and Canada. Located in major city centers and resort destinations from coast to coast, the Loews portfolio features one-of-a-kind properties that go beyond Four Diamond standards and embrace their uniquely local community in order to curate exciting, approachable and local travel experiences for guests. Position Start Date No Earlier Than December 9, 2024 Responsible for overseeing the daily operations of the kitchen, ensuring efficient and high-quality food production. Maintains staffing levels, adhering to policies and procedures, managing inventory, and upholding sanitation standards to deliver exceptional dining experiences. Qualifications: Culinary degree from a recognized institute, or equivalent experience. Certification as Food Service Manager or other, as required by State County or Local regulations. 2 years of experience in quantity food production in an upscale hotel or restaurant. 1+ years of supervisory experience in food production. Excellent culinary skills and knowledge of food production techniques. Proficiency in operating kitchen equipment. Ability to lift up to 35 pounds, push carts up to 200 pounds. Ability to work flexible hours including nights, weekends, and holidays. Strong leadership, organizational, and communication skills. Key Responsibilities: Enforce departmental guidelines, policies, and procedures. Manage kitchen operations for smooth, cost-effective food production, including labor management, inventory control, and sanitation compliance. Monitor kitchen opening and closing procedures. Manage and assist in food preparation and production, ensuring adherence to standardized recipes, portion control, presentation guidelines, and storage to meet sanitation standards. Order ingredients and ensure proper storage and handling. Recruit, train, evaluate, and manage kitchen staff according to company standards. Monitor and control labor costs by adjusting staffing based on business activity. Attend meetings and maintain communication with other hotel departments. Evaluate team performance, establish goals, and provide training as needed. Other duties as assigned General Responsibilities: Promote teamwork and maintain positive relationships with guests and colleagues. Address and report issues promptly to ensure smooth operations. Execute emergency procedures and comply with safety regulations. Attend hotel meetings and training sessions as required. Maintain cleanliness and condition of equipment and work area. Adhere to hotel standards, policies, and uniform guidelines. Stay updated on hotel information and changes.