Executive Chef

Loews Hotels & Co is a leading owner and operator of luxury hotels with a portfolio consisting of 26 hotels and resorts in the United States and Canada. Located in major city centers and resort destinations from coast to coast, the Loews portfolio features one-of-a-kind properties that go beyond Four Diamond standards and embrace their “uniquely local” community in order to curate exciting, approachable and local travel experiences for guests.

About Universal Helios Grand Hotel, a Loews Hotel:

Join the opening team at Universal Helios Grand Hotel, a Loews Hotel, where guests will enter a divine escape with dazzling views of Universal Epic Universe. This majestic, 500-room hotel will be a spectacular world where the heavens and earth unite, featuring an elegant Mediterranean-inspired design and a dedicated entrance into the theme park. We are seeking a talented and innovative Executive Chef to lead our culinary team and create a Mediterranean-inspired menu that will delight our guests.

About the role:

The Executive Chef will be responsible for the overall culinary, pastry, and stewarding operations of the hotel's six food and beverage outlets and banquet space, including our three-meal restaurant, bars and lounges, and signature experience. There will be a major focus on developing inspiring and innovative menu offerings, with a strong understanding of maintaining food cost and waste. This role requires a creative and passionate leader who can deliver high-quality, flavorful dishes while ensuring an outstanding dining experience for our guests. The ideal candidate will have a deep knowledge of World cuisine, with an understanding of Mediterranean ingredients and preparation methods. This candidate will also have a proven track record of high Team Member engagement scores and the ability to develop and improve Team Members’ skill sets.

Qualifications:

• Certification or degree from a recognized educational institute of culinary arts

• Minimum five years of experience as Executive Chef at similar size and quality hotel or resort

• Financial overview of a multi-million dollar culinary operation

• Strong labor and food cost controls

• Leadership of a high performing team at the Sous Chef, Pastry Chef, Chef de Cuisine level

• Impeccable culinary skills

• Outstanding communication and leadership skills

• Exceptional creative and innovative abilities

• Extensive menu development and budget preparation experience

• Able to work a flexible schedule, including weekends and holidays

Key Responsibilities:

Menu Development and Planning

• Create recipes and menus reflecting customer tastes, seasonal availability, and restaurant theming.

• Plan menus and set pricing in line with marketing, cost control, and profit goals.

• Develop daily specials, seasonal, and special event menus.

• Conduct order analysis and menu engineering to improve profit and quality.

• Evaluate changes in guest needs, hotel guest mix, industry, and competitive trends to recommend product/service and operational changes.

• Develop purchase specifications and place all food orders.

Cost Management and Forecasting

• Forecast labor and food costs.

• Prepare the annual department budget and manage department costs, updating the budget as needed.

• Review and maintain daily payroll reports to ensure labor cost conformity with budgetary guidelines.

Kitchen Operations and Safety

• Organize, supervise, and ensure safe, efficient, and sanitary production of all menu items.

• Maintain adherence to product quality, consistency, presentation, portioning, garnishment, and utilization goals.

• Ensure adherence to food temperature and time controls, minimizing kitchen waste and breakage.

• Conduct regular safety, sanitation, and production tours of all kitchen and storage areas.

Team Leadership and Development

• Direct, monitor, and train all food production and stewarding team members.

• Schedule, supervise, and coordinate activities of all chefs, cooks, butchers, and pantry team members.

• Design skills training and development plans for all food and beverage production team members.

• Conduct departmental meetings and other duties as assigned.

• Quality Control and Guest Satisfaction

• Analyze a