Chef, Atlantic - Universal Epic Universe
About The Position
JOB SUMMARY : Manages culinary operation of assigned venue or location, with an emphasis on upholding safety and food quality standards. Accountable for assigned area’s TSAT, GSAT and financials and must develop, train, and evaluate both hourly and exempt Team Members. MAJOR RESPONSIBILITIES: Supervises 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 that align with venue theme and company brand. Partners with front of house leadership to uphold standards and guarantee a successful operation. Oversees daily practices of cleanliness and safe food practices of assigned venue. Works closely with direct reports to uphold standards of HACCP program. Responsible for managing culinary labor, COG, spoilage, and variances in accordance with predetermined forecasts and budget. Manages the order of food product from the Warehouse and Production Kitchen to meet food cost targets and minimize waste and variances. Responsible for coaching and development of hourly and exempt direct reports, 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.
Requirements
- Culinary degree or Chef’s Apprentice preferred.
- 5+ years of culinary experience with 3+ years in a supervisory role; or equivalent combination of education and experience.
- Professional Food Manager Certification required.
- 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.
Responsibilities
- Supervises 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 that align with venue theme and company brand.
- Partners with front of house leadership to uphold standards and guarantee a successful operation.
- Oversees daily practices of cleanliness and safe food practices of assigned venue.
- Works closely with direct reports to uphold standards of HACCP program.
- Responsible for managing culinary labor, COG, spoilage, and variances in accordance with predetermined forecasts and budget.
- Manages the order of food product from the Warehouse and Production Kitchen to meet food cost targets and minimize waste and variances.
- Responsible for coaching and development of hourly and exempt direct reports, 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.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
