Executive Sous Chef

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 Stella Nova Resort

Join the opening team at one of our destination’s newest hotels, inspired by distant galaxies and new stars.

What We’re Looking For

The Executive Sous Chef supports the Executive Chef in leading all culinary operations and ensuring consistent, high-quality food experiences across outlets. This role drives operational excellence through strong leadership, efficient execution, and a focus on food safety, cost control, and team development. With a hands-on approach, the Executive Sous Chef helps create reliable, well-executed dining experiences that meet brand standards and support overall hotel performance.

Who You Are

• Experienced culinary leader who thrives in fast-paced, high-volume environments

• Hands-on coach who develops and motivates strong kitchen teams

• Operationally focused with a commitment to consistency, organization, and standards

• Financially disciplined, balancing quality with labor, food cost goals and efficiency

• Adaptable and solution-oriented when priorities shift

• Collaborative partner who communicates effectively across departments

What You Will Do

• Lead daily culinary operations across all outlets and production areas

• Partner with the Executive Chef to execute menus that deliver quality, consistency, and efficiency

• Supervise, coach, and develop Sous Chefs and culinary team members to drive performance and growth

• Ensure food preparation, presentation, and portioning meet established brand standards

• Manage prep, production, and service to support occupancy levels and forecasted demand

• Monitor food cost, labor cost, and waste to achieve financial targets

• Oversee ordering, inventory control, and receiving to maintain proper stock levels

• Uphold strict food safety, sanitation, and HACCP compliance standards

• Coordinate daily production schedules to ensure timely and efficient service

• Collaborate with Purchasing and Storeroom to ensure product quality and accuracy

• Foster a positive, accountable, and team-oriented kitchen culture

• Step in for the Executive Chef as needed to lead the department

• Maintain reliability to support operational needs and perform other duties as assigned to support team and organizational goals.

Your Qualifications Include

• 3–5+ years of culinary leadership experience in a hotel, resort, or high-volume food and beverage environment

• Strong knowledge of kitchen operations, production planning, and food safety practices

• Proven experience leading teams and managing multiple service periods or outlets

• Demonstrated ability to control 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.