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.

Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

What We’re Looking For:

A passionate and detail-oriented Pastry Supervisor who will bring creativity, precision, and leadership to our pastry kitchen. You’ll be the driving force behind exceptional desserts and baked goods, ensuring every creation meets the highest standards of quality and artistry. In this role, you’ll partner with the Pastry Chef to maintain consistency, inspire innovation, and deliver memorable experiences for every guest.

Who You Are:

• Culinary Expert: You have deep knowledge of pastry techniques, from classical French desserts to modern trends, and thrive on perfecting every detail

• Hands-On Leader: You lead by example, guiding and mentoring your team with confidence and clarity

• Creative Innovator: You love experimenting with flavors and presentation, bringing fresh ideas to seasonal menus and special events

• Organized & Efficient: You excel at managing production timelines, inventory, and schedules without compromising quality

• Collaborative Team Player: You work seamlessly with other kitchen departments to ensure smooth operations and exceptional guest experiences

• Veterans and military spouses are encouraged to apply

What You’ll Do:

• ​Oversee the preparation and presentation of all pastries, desserts, and baked goods

• Enforce recipes, portion control, and consistency standards

• Collaborate with the Pastry Chef to develop new items and seasonal menus

• Supervise, train, and mentor pastry team members to maintain high performance

• Conduct pre-shift briefings and provide ongoing feedback and coaching

• Create schedules that ensure optimal staffing during peak periods

• Monitor inventory and coordinate ordering to maintain freshness and minimize waste

• Ensure compliance with health, safety, and sanitation standards

• Maintain accurate records of production, waste, and food costs

• Fulfill special dietary requests and custom dessert orders

• Monitor guest feedback and collaborate on improvements

• Work closely with other kitchen departments to support events and services

• Report equipment maintenance needs promptly

• Regular attendance in conformance with standards

• May be required to work varying schedules to reflect business needs

• Required to attend all mandatory training sessions and meetings

• Perform other duties as assigned

Your Qualifications Include:

• Extensive knowledge of pastries and classical French desserts

• Knowledge of chocolate tempering and sugar working

• Ability to work under pressure, handle multiple tasks and difficult situations

• Knowledge of operating all kitchen equipment, i.e.: sheeters and mixers

• Basic mathematical skills, i.e.: ability to do basic conversions

• organizational, communication and leadership skills

• Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds

• Minimum of 5 year’s experience with a good working knowledge of the fundamentals of cooking and accepted standards of sanitation

• High School Diploma, or equivalent experience

Who You’ll Supervise:

• Pastry Team