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 driven Sous Chef who thrives in a fast-paced culinary environment and brings creativity, precision, and leadership to every plate. You’ll be the right hand to the Executive Chef, ensuring flawless execution of daily kitchen operations while inspiring your team to deliver exceptional dining experiences. From crafting seasonal menus to maintaining the highest standards of quality and safety, you’ll play a pivotal role in shaping the culinary identity of our restaurant.

Who You Are:

• Culinary Innovator: You have a deep knowledge of cooking techniques and a flair for creating dishes that delight and surprise

• Operational Leader: You excel at managing workflows, training teams, and keeping the kitchen running smoothly during peak service

• Quality Champion: You uphold rigorous standards for food safety, presentation, and consistency

• Collaborative Partner: You work seamlessly with front-of-house teams to ensure guest satisfaction and adapt to special requests

• Resilient Problem Solver: You thrive under pressure, making quick, thoughtful decisions to keep service on track

• Veterans and military spouses are encouraged to apply

What You’ll Do:

•  Oversee food preparation and presentation to ensure every dish meets our quality and aesthetic standards

•  Train, mentor, and schedule kitchen staff, fostering a positive and collaborative work environment

•  Assist in creating seasonal menus and new dishes that align with the restaurant’s concept and guest expectations

•  Monitor compliance with health, safety, and sanitation regulations; manage inventory, food costs, and vendor relationships

•  Collaborate with service teams to accommodate dietary needs and resolve guest concerns promptly

• Analyze feedback and work with the Executive Chef to refine processes and elevate the dining experience

• 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:

• 5 – 7 years of progressive culinary leadership experience in quantity food production, in an upscale hotel or freestanding restaurant required.

• Thorough knowledge and understanding of Food Service Sanitation Standards.

• Excellent culinary skills and knowledge of food productions techniques.

• Experienced in ingredients, techniques, and operating Combination Ovens, Fryers, Grills, Griddles, Food Processors, Mixers, Slicers, Steamers, Sous Vide Machines, and Walk-in Coolers.

• Culinary degree or equivalent formal training preferred

• Strong organizational skills.

• 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.

Who You’ll Supervise:

• Restaurant Culinary Team