Job description
Universal’s Aventura Hotel, offers stunning views of all three Universal Orlando™ theme parks in a vibrant, free-flowing and calming atmosphere. Featuring the destination’s first rooftop bar and advanced in-room technology, this new landmark is the perfect mix of comfort, style and convenience for the modern traveler.
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
- ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience
- Five to seven years experience in quantity food production, in an upscale hotel or freestanding restaurant
- Three to five years Supervisory experience in multi outlet food production, in an upscale hotel environment
- Excellent culinary skills and knowledge of food productions techniques and standards
- Thorough knowledge and understanding of kitchen equipment use and operation
- Ability to bend, stoop, stand, lift 35 pounds
- Outstanding leadership, management, organizational, and communication skills
- Ability to speak, read and write English
- Ability to work flexible schedule to include weekends and holidays
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