Sous Chef

Company Description Universal Destinations & Experiences, a unit of Comcast NBCUniversal, delivers innovative, immersive entertainment experiences to guests around the world. Its portfolio includes world-class theme parks, technologically advanced attractions, exceptional hotels and resorts, distinctive merchandise, and live and virtual entertainment. The company draws on stories and franchises from Universal Pictures, Illumination, DreamWorks Animation, and more to create engaging and memorable experiences. Team members contribute to environments that inspire joy, imagination, and emotional connection for guests of all ages. Role Description The Sous Chef is a full-time, on-site role based in Las Vegas, NV, responsible for supporting overall back-of-house operations in a high-volume, entertainment-focused culinary environment. This role assists the Executive Chef in menu execution, coordinates food preparation and plating, and ensures that dishes meet quality, consistency, and presentation standards. The Sous Chef oversees kitchen staff during service, assigns tasks, and supports training and coaching to maintain safe, efficient workflows. Day-to-day responsibilities include monitoring inventory, supporting ordering and stock rotation, enforcing food safety and sanitation procedures, and collaborating with front-of-house teams to deliver timely and exceptional guest experiences. The Sous Chef also contributes to menu development, seasonal offerings, and special event culinary planning aligned with brand standards. Qualifications Demonstrated culinary skills in hot and cold kitchen production, including preparation, cooking techniques, and plating in a high-volume or themed dining environment. Experience in kitchen leadership, including supervising line cooks, coordinating stations, and supporting scheduling and training. Strong knowledge of food safety, sanitation standards, and proper handling and storage procedures in accordance with local health regulations. Ability to manage inventory and support ordering, cost control, and waste reduction while maintaining quality and portion standards. Proficiency in executing standardized recipes and contributing to menu development, special events, and seasonal offerings. Effective communication and collaboration skills with back-of-house and front-of-house teams to ensure seamless guest service. Ability to work flexible hours, including evenings, weekends, and holidays, in a fast-paced, guest-focused environment. Formal culinary training or certification preferred; prior experience as a Sous Chef or advanced line cook in a resort, theme park, or entertainment venue is highly beneficial. Capability to stand for extended periods, lift and carry supplies, and work safely with kitchen equipment. Commitment to fostering an inclusive, respectful workplace and delivering consistently high standards of guest satisfaction. #J-18808-Ljbffr