Chef, Assistant - Universal Horror Unleashed

Universal Orlando•Las Vegas, NV

12d

About The Position

JOB SUMMARY Responsible for leading, training, and managing the workflow of the Line Cooks and Senior Cooks at Universal Horror Unleashed. 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 to par levels and staffing projects. Ensures established safety practices are followed and compliance of the State of Nevada’s HACCP program. Assists with assigning stations and scheduling issues as necessary. Supports F&B operation to ensure operational efficiencies and labor optimization. SUPERVISORY RESPONSIBILITY: Individual Contributor ADDITIONAL INFORMATION: Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.

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 and Nevada state certifications are 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

Leads, trains, and manages the workflow of the Line Cooks and Senior Cooks
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 to par levels and staffing projects
Ensures established safety practices are followed and compliance of the State of Nevada’s HACCP program
Assists with assigning stations and scheduling issues as necessary
Supports F&B operation to ensure operational efficiencies and labor optimization
Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws