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Executive Chef

2 months ago

Kennedy Space Center, United States Universal Orlando Full time
Job Summary

Universal Orlando Resort is seeking a highly skilled and experienced Executive Chef to manage the culinary operations of assigned venues or locations. The ideal candidate will have a strong emphasis on upholding safety and food quality standards, as well as developing and training both hourly and exempt team members.

Key Responsibilities
  • Menu Development and Execution: Supervise food preparation and execution of menu items, ensuring the highest level of food quality according to menu specifications. Lead the development of new and seasonal menu items that align with venue theme and company brand.
  • Culinary Labor Management: Oversee daily practices of cleanliness and safe food practices of assigned venue. Work closely with direct reports to uphold standards of the Hazard Analysis and Critical Control Points (HACCP) program.
  • Food Cost Management: Responsible for managing culinary labor, COG, spoilage, and variances in accordance with predetermined forecasts and budget. Manage the order of food product from the Warehouse and Production Kitchen to meet food cost targets and minimize waste and variances.
  • Team Development and Coaching: Responsible for coaching and development of hourly and exempt direct reports, ensuring team members are properly trained and upholding policies and procedures. Serve as a role model by maintaining a high degree of professionalism and upholding the UO leadership competencies.
  • Environmental, Health & Safety: Understand and actively participate in Environmental, Health & Safety responsibilities by following established UO policy, procedures, training, and team member involvement activities.
Requirements
  • Culinary Degree or Equivalent: Culinary degree or Chef's Apprentice preferred.
  • Experience: 5+ years of culinary experience with 3+ years in a supervisory role; or equivalent combination of education and experience.
  • Certifications: Professional Food Manager Certification required.
Additional Information
  • Flexibility: Must be able to work a flexible and varying schedule based on special events and business demands.
  • Menu Ideation: Must be able to ideate, create, and execute menu offerings at a high level.