Sous Chef - Hotel

Culinary Operations Manager

Responsible for overseeing and leading the Culinary operations at Universal Kids Resort's hotel and restaurant operations. Ensures the highest level of Food Quality, Consistency and Food Safety. Leads and directly supervises all salaried and hourly culinary personnel. Accountable for UKR's Culinary TSAT, GSAT, financials and the development, training and evaluation of leadership team. Acts as a coach and mentor to the culinary team and overall Food & Beverage team.

Job Responsibilities:

• Responsible for food presentation, quality of product and waste prevention by conducting quality inspections and partnering with outsourced food distributors. Routinely engages with culinary teams and ensures new menu concepts for evolving business model guest satisfaction needs. Partners with front of house leadership to upload standards and guarantee a successful operation.
• Manages revenue and margin generation, controls, and performance. Maintains hotel food cost and culinary labor cost, cost of goods, and spoilage as predetermined by Revenue Operations and Hotel Operations divisions. Ensures all hotel food cost targets are met and minimizes waste and variances.
• Responsible for staffing, training, development, and providing direction, instruction, and oversight of UKR's culinary teams, including engaging in high level planning and operating by being an active participant in the Talent Review process. Promotes a cooperative team for collaboration across the park and hotel culinary offerings.
• Oversees daily practices of cleanliness and safe food practices. Works closely with venue management and culinary teams on upholding standards of HACCP program.
• Ensures alignment with UKR Culinary teams across the theme park and hotel for labor coverage, reduction of spoilage. Supports coordinating large catering events, in house or outsourced as necessary.
• Understand and actively participate in Environmental, Health & Safety responsibilities by following established UDX policy, procedures, training, and Team Member involvement activities.
• Perform other duties as assigned.

Supervisory Responsibility:

• Supervises an Exempt team.

Additional Information:

• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities (KSAs) required.

• Ability to work with a diverse workforce with varying backgrounds and skill sets.
• Knowledge of varying cuisines, quick serve and family style dining experience is preferred.
• Must be able to work a flexible and varying schedule based on special events and business demands.
• Ability to ideate, create, and execute menu offerings as a high level.
• Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
• Consistent attendance is a job requirement.

Certifications & Licenses:

• Professional Food Manager certification is required; Chef apprentice is preferred.

Education:

• Completion of post-secondary culinary arts certification, degree program or apprenticeship; or equivalent experience.

Experience:

• 5+ years of culinary experience in a high-volume environment with 3+ years of supervisory experience is required; or equivalent combination of education and experience.

Your talent, skills and experience will be rewarded with a competitive compensation package.