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 Loews Sapphire Falls Resort

Join the team at our Caribbean-inspired paradise that creates an island escape in a tropical oasis.

Coordinates/oversees the activities of all food production employees in the preparation of menu items.  Ensures that all food products are of the highest quality and are ready to serve in a timely manner.

Essential Functions and Responsibilities

Reports directly to the Pastry Chef, Sous ChefLeads cooks when Pastry Chef and Sous Chef are not presentPrepares all volume food inters according to standard recipes and specifications to ensure consistency of productReads and understands Banquet Event Orders for upcoming weekProduces large quantities of desserts uniformlyMust adhere to control procedures for cost/qualityAdministers and ensures adherence to departmental guidelines, policies and proceduresChecks and controls the proper storage an rotation of product, checking on portion control to maintain a quality productPractice inventory controls, including the preparation of and pick up of item from the storeroomStores all food in refrigerated boxes including covers, labels and datesSupervises cleaning of walk-ins, reach-in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulationsSupervises/performs kitchen opening and closing operationsSupervises food handlers in the preparation and production of all pastry itemsOrganizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food are metMonitors all food preparation, production, holding and storage operations to ensure adherence to all Food Service Sanitation standardsReports all equipment maintenance needs to engineeringMaintains area in a clean condition at all times.Will be required to work varying schedules that reflect the business needs of the hotelAll other duties that are assigned

Supporting Functions and Responsibilities

Promotes and applies teamwork skills at all timesNotifies appropriate individual promptly and fully of all problems or unusual matters of significanceIs polite, friendly, and helpful to all guests, management and fellow employeesAttends all appropriate hotel meetings and training sessionsMaintains cleanliness and excellent condition of equipment and work areaExecutes emergency procedures in accordance with hotel standardsComplies with required safety regulations and proceduresComplies with hotel standards, policies and rulesRecycles whenever possibleRemains current with hotel information and changesComplies with hotel uniform and grooming standards

Qualifications

Extensive knowledge of pastries and classical French dessertsKnowledge of chocolate tempering and sugar workingSome knowledge of wedding cake assembly and decorAbility to work under pressure, handle multiple tasks and difficult situationsKnowledge of operating all kitchen equipment, i.e.: sheeters and mixersBasic mathematical skills, i.e.: ability to do basic conversionsOutstanding organizational, communication and leadership skillsAbility to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 poundsAbility to speak, read and write EnglishAbility to work flexible schedule to include weekends and holidays

Education: 

Pastry diploma or degree preferred

Experience:

Minimum of 5 year’s experience with a good working knowledge of the fundamentals of cooking, baking, and pastry