Restaurant Head Chef - Sous Chef

Universal Horror Unleashed Culinary Team Member
Responsible for the preparation and production of food for Universal Horror Unleashed. Ensures quality and safety standards are followed and proper HACCP programming is met. Supports the Executive Sous Chef in planning, ordering, inventory, and food production. Responsible for motivating, training, developing, and directing culinary team members to ensure operational excellence.
Supervises and assists in preparation and presentation of all food items. Ensures food is fresh and prepared in a timely fashion while maintaining cost and quality controls. Assists with managing cost controls and controlling expenditure for all back of house operation. Ensures waste is at a minimum and food cost is met each month. Ensures a clean and safe work environment and maintains proper working order of restaurant equipment needs and repairs, partnering with Technical & Show Maintenance as needed for equipment repairs.
Schedules culinary team and production of food items according to the projected attendance as dictated by business needs.
Trains culinary team in production and presentation of products. Maintains recipe books and training logs. Creates new recipes for special events and for the restaurant.
Understand and actively participate in Environmental, Health & Safety responsibilities by following established UDX policy, procedures, training, and team member involvement activities.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws

Must be able to work a flexible and varying schedule based on business demands
Strong culinary skills and a flair for food quality, flavor, and continuous improvement
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Certifications, Licenses, Registrations
~ Professional Food Safety Manager Certification and local state certifications are required

Chef's Apprentice or Associate's degree is preferred.

3+ years of culinary experience with 1+ year of supervisory or lead experience is required;