Universal Orlando Resort believes in-person collaboration is key to our success. Many of our Team Members work in a hybrid capacity, contributing from the workplace a minimum of three days per week. There are also roles that require being on-site full time. Limited remote opportunities may be available within specific departments. You’ll learn more about this during the recruitment process.

JOB SUMMARY:

Manages and provides oversight of culinary operation of assigned park, with an emphasis on upholding safety and food quality standards. Provides multi-unit support in partnership with the assigned park’s Executive Chef and provides guidance and direction to hourly and exempt level Culinary Team Members. Serves as the “Chef in Charge” when the Executive Chef is not available.

MAJOR RESPONSIBILITIES:

• Supervises multi-unit food preparation and execution of menu items, ensuring the highest level of food quality according to menu specs. Leads development of new and seasonal menu items for carts and vending locations that align with venue theme and company brand. Partners with venue leaders as needed in acquiring and redistributing product to ensure proper product levels.
• Serves as liaison to Park F&B Directors and General Managers for respective park in the planning and execution of special events, including marquee events. Acts as a resource to the broader park Chef team and communicates expectations and pertinent event information to park venues and assists with ordering to ensure teams are set up for success.
• Responsible for managing culinary labor, COG, spoilage, and variances in accordance with predetermined forecasts and budget. Assists with inventory review and creation of venue action plans to meet food cost targets and minimize waste and variances.
• Responsible for coaching and development of hourly and exempt Team Members, ensuring Team Members are properly trained and upholding policies and procedures. Serves as role model by maintaining a high degree of professionalism and upholding the UO leadership competencies.
• Understands and actively participates in Environmental, Health & Safety responsibilities by following established UO policy, procedures, training and team member involvement activities.
• Performs other duties as assigned.

EDUCATION:

Culinary degree or Chef’s Apprentice preferred.

EXPERIENCE:

• 5+ years of culinary supervisory experience;
• or equivalent combination of education and experience.

CERTIFICATIONS, LICENSES, REGISTRATIONS:

• Professional Food Manager Certification required.

ADDITIONAL INFORMATION:

• Must be able to work a flexible and varying schedule based on special events and business demands. Must be able to ideate, create and execute menu offerings at a high level.
• Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.

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

Universal Orlando Resort. Here you can.

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