Chef Assistant - Universal Kids Resort

Universal Orlando•Frisco, TX

About The Position

JOB SUMMARY: Responsible for leading, training, and managing the workflow of the Line Cooks and Senior Cooks at designated food service locations across Universal Kids Resort. Assists Culinary management with ensuring an efficient operation by having an understanding of inventory processes, scheduling, labor and non-labor budgets, and seasonal menu offerings. Manages inventory while accounting for variances and reconciliation. Acts as front-line response to major and minor guest recovery situations and assists with table touches and cleanliness tasks. JOB RESPONSIBILITIES: Ensures that all preparations are in accordance with established recipes, menu and portion specifications based on business volumes. Responsible for food presentation, quality of products and waste prevention. Performs Cook duties when necessary, including being cross trained at all stations, training new Team Members, performing opening/closing procedures, and ensuring PPE is properly used throughout the venue. Develops and trains the team by administering Lead observations, providing feedback, and supporting management with growth opportunities for Cooks. Leads the daily operation of the team by helping to manage workflow of Senior Cooks and Line Cooks. Completes table touches for guest recovery situations. Studies all evidence of waste and makes suggestions for improved efficiency. Tracks and manages venue inventory which includes variances, reconciliation, spoilage, shrink, and swell. Responsible for ordering supplies in accordance with par levels and staffing projects. Ensures established safety practices are followed and compliance of the State of Texas’ HACCP program. Assists with assigning stations and scheduling issues as necessary. Supports Food & Beverage operation to ensure operational efficiencies and labor optimization. Understand and actively participate in Environmental, Health & Safety responsibilities by following established UDX policy, procedures, training, and team member involvement activities. Perform other duties as assigned. SUPERVISORY RESPONSIBILITY: Individual Contributor. ADDITIONAL INFORMATION: Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities (KSAs) required. Must be able to work a flexible and varying schedule based on business demands. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Consistent attendance is a job requirement.

Requirements

Must be able to work a flexible and varying schedule based on business demands.
Consistent attendance is a job requirement.
Professional Food Managers certification is required.
3+ years of food and beverage experience is required, experience as a Senior or Line Cook is preferred; or equivalent combination of education and experience.

Nice To Haves

Chef’s Apprentice is preferred.
experience as a Senior or Line Cook is preferred

Responsibilities

Responsible for leading, training, and managing the workflow of the Line Cooks and Senior Cooks at designated food service locations across Universal Kids Resort.
Assists Culinary management with ensuring an efficient operation by having an understanding of inventory processes, scheduling, labor and non-labor budgets, and seasonal menu offerings.
Manages inventory while accounting for variances and reconciliation.
Acts as front-line response to major and minor guest recovery situations and assists with table touches and cleanliness tasks.
Ensures that all preparations are in accordance with established recipes, menu and portion specifications based on business volumes.
Responsible for food presentation, quality of products and waste prevention.
Performs Cook duties when necessary, including being cross trained at all stations, training new Team Members, performing opening/closing procedures, and ensuring PPE is properly used throughout the venue.
Develops and trains the team by administering Lead observations, providing feedback, and supporting management with growth opportunities for Cooks.
Leads the daily operation of the team by helping to manage workflow of Senior Cooks and Line Cooks.
Completes table touches for guest recovery situations.
Studies all evidence of waste and makes suggestions for improved efficiency.
Tracks and manages venue inventory which includes variances, reconciliation, spoilage, shrink, and swell.
Responsible for ordering supplies in accordance with par levels and staffing projects.
Ensures established safety practices are followed and compliance of the State of Texas’ HACCP program.
Assists with assigning stations and scheduling issues as necessary.
Supports Food & Beverage operation to ensure operational efficiencies and labor optimization.
Understand and actively participate in Environmental, Health & Safety responsibilities by following established UDX policy, procedures, training, and team member involvement activities.
Perform other duties as assigned.