Cook I - Loews Hotels Universal Orlando

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.
Qualifications:
5 -7 years cooking experience in upscale, high-volume hotel or freestanding restaurant required.
Culinary degree or equivalent formal training preferred.
Thorough knowledge and understanding of Food Service Sanitation Standards.
Strong organizational skills.
Excellent guest service skills.
Ability to regularly push, pull, lift up to 50 lbs.
Ability to communicate effectively in English with team members, leaders and guests required.
Must be able to work a flexible schedule, nights, weekends and holidays as required.
Responsibilities:
Thorough knowledge and understanding of Food Service Sanitation Standards.
Ability to stand, stoop, bend; lift and carry up to 35 pounds.
Follows standardized recipes in the preparation and cooking of menu items.
Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations.
In the absence of Kitchen Supervisor acts as lead in the kitchen.
Other duties as assigned.