Garde Manger Supervisor

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.

About Loews Royal Pacific Resort Join the ‘ohana’ at our island paradise that celebrates the Golden Age of Travel, and the adventures of island-hopping through the South Pacific.

What We’re Looking For:

We’re seeking a passionate culinary professional who thrives in a fast-paced environment and takes pride in delivering exceptional quality. You’ll bring expertise in cold food preparation, a commitment to food safety, and the ability to lead by example. If you have a sharp eye for detail and a love for creativity in the kitchen, this role is for you.

Who You Are:

• A culinary expert with strong knowledge of garde manger techniques and food sanitation standards
• A natural leader who communicates clearly, delegates effectively, and inspires teamwork
• Someone who stays calm under pressure and adapts quickly in a dynamic kitchen setting
• Organized, detail-oriented, and committed to maintaining the highest standards of quality and presentation
• Veterans and military spouses are encouraged to apply

What You’ll Do:

• Oversee the Garde Manger station, ensuring all cold dishes meet our standards for taste, presentation, and safety
• Prepare and craft salads, dressings, appetizers, and garnishes with creativity and precision
• Train and mentor team members, fostering a collaborative and positive kitchen culture
• Partner with chefs and culinary leaders to develop innovative menu items
• Monitor inventory, food costs, and waste to maintain efficiency and control
• Uphold strict food safety and sanitation practices, ensuring compliance with health regulations
• Support smooth service by coordinating with front-of-house teams and assisting with other duties as needed
• 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:

• 3-5 years supervisory experience in Garde Manger or cold food preparation in an upscale, high-volume hotel preferred.
• Experienced in ingredients, techniques, and operating Combination Ovens, Fryers, Grills, Griddles, Food Processors, Mixers, Slicers, Steamers, Sous Vide Machines, and Walk-in Coolers.
• Thorough knowledge and understanding of Food Service Sanitation Standards.
• Certification as” Food Service Manager” or other, as required by State County or Local regulations.
• Effective leadership, organizational and communication skills.
• Culinary degree or equivalent formal training preferred
• 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:

• Garde Manger Cooks