Chef, Assistant - Universal Horror Unleashed

Universal Orlando•Las Vegas, NV

12d

About The Position

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.

Requirements

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.
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

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.