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Executive Chef Leader

2 months ago

Orlando, Florida, United States Universal Orlando Full time
Job Summary

As a key member of our culinary team, the Executive Sous Chef will oversee and lead the Restaurant operations for assigned parks, ensuring the highest level of Food Quality, Consistency, and Food Safety. This role involves direct supervision of hourly and exempt culinary personnel, as well as accountability for assigned area's TSAT, GSAT, and financials.

Key Responsibilities
  • Staffing and Training: Responsible for staffing, training, development, and providing direction, instruction, and oversight of assigned culinary teams, including engaging in high-level planning and operating by being an active participant in the HRP (Human Resources Planning) process.
  • Food Quality and Presentation: Responsible for food presentation, quality of product, and waste prevention by conducting quality inspections and spending time in their assigned area.
  • Revenue and Margin Generation: Manages revenue and margin generation, controls, and performance. Maintains food cost and culinary labor cost, COG, and spoilage as predetermined by Revenue/Operations department.
  • Cleanliness and Food Safety: Oversees daily practices of cleanliness and safe food practices. Works closely with Unit Management and Lead Cooks on upholding standards of HACCP program.
  • Environmental, Health & Safety: Understands and actively participates in Environmental, Health & Safety responsibilities by following established UO policy, procedures, training, and team member involvement activities.
Requirements
  • Education: Completion of a post-secondary culinary arts certificate or degree program or apprenticeship; or equivalent experience.
  • Experience: 5+ years culinary experience in a high-volume environment with 3+ years supervisory role required; or equivalent combination of education and experience.
  • Certifications: Professional Food Manager Certification required. Chef apprentice preferred.