Sous Chef - Lotus Lagoon

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. 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.

What We're Looking For:

Innovative and driven culinary professional ready to lead the back-of-house experience in our signature restaurant. As Sous Chef, you'll bring creativity, consistency, and leadership to the kitchen, ensuring each dish reflects the quality and uniqueness of our brand.

Who You Are:

• Passionate chef with a commitment to culinary excellence

• Hands-on leader who motivates through collaboration and example

• Detail-oriented and organized, with strong follow-through

• Skilled at managing shifting priorities in a fast-paced kitchen

• Supportive mentor with a focus on team development

What You Will Do:

• Lead day-to-day culinary operations in collaboration with the Executive Chef

• Uphold and execute the restaurant's food quality and presentation standards

• Supervise, coach, and develop kitchen team members

• Maintain compliance with food safety, sanitation, and health regulations

• Support kitchen scheduling, task delegation, and labor efficiency

• Assist with inventory, purchasing, and vendor coordination

• Monitor food costs, minimize waste, and control portioning

• Partner with the front-of-house team to ensure seamless service

• Assist in planning and launching seasonal and specialty menus

• Foster a respectful, inclusive, and high-performing kitchen culture

• Conduct pre-service briefings to align team on daily priorities

• Manage service flow and troubleshoot in real time

• Champion continuous improvement through feedback and innovation

Your Experience Includes:

• 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 customer service skills.
• Ability to stand, stoop, bend and lift items weighting up to 50 pounds repetitively.
• Ability to communicate effectively in English with team members, leaders and guests.
• Ability to work flexible schedule to include AM/PM, weekends and holidays required.
• High school diploma or equivalent.