Sous Chef R&D

NBCUniversal•Universal City, CA

24d•$70,304 - $75,000•Onsite

About The Position

The Sous Chef R&D works with R&D Chefs to research new food products and assists in implementation of design and themed food concepts or items throughout the resort and UDX. Formulates and tests new products, research suppliers and other food and beverage industries. Assists the project team on proper implementation of full life cycle projects to include staffing, training, and commissioning through the grand opening.

Requirements

Associates degree or equivalent from a college or technical school preferred
2 + years prior experience working as an Sous Chef R&D or restaurant Chef, or equivalent combination of education and experience.
Certified Professional Food Manager Certification required.
Completion of post-secondary culinary arts certificate or degree program or apprenticeship preferred.
Exceptional culinary skills and a flair for food quality; flavor, recipe development, portion, plating, garnish, innovation, well versed on upscale casual trends/market.
Knowledge of product development science of food
Uses training of food science and culinary art to contribute to research and development.
Applied knowledge of culinary, chemistry, engineering, and sensory evaluation to create recipes and product.
Must have a strong understanding of flavors and textures and ability to work with many styles of cuisine.
Ability to observe market trends and introduce new trends.
Ability to work independently and/or collaboratively to meet menu goals and deadlines

Nice To Haves

Certified Executive Chef (CEC) designation.
Experience within theme parks, entertainment venues, multi-unit restaurants, hotels, or resorts.

Responsibilities

In collaboration with R&D Chefs, plan and design new culinary concepts that meet Universal specifications while ensuring that all operational needs are met.
Assists the R&D Exec Sous Chef with development of all menu food items, plate presentations, and recipes to include marquee events.
Research new food product and market trends to develop menu concepts or items for future projects.
Reviews and provides feedback on facility design drawings/packages and Operational Training Materials creation.
Ensures that menu items are set up correctly in Eatec as well as prepared according to menu description and recipe.
Attends and assists with operational input for final design reviews with F&B designers and engineers.
Assists with projects and adherence to schedule while ensuring that the scope of work is prioritized and completed properly to deliver a strong finish.
Partner with Talent Development to create and facilitate training of all new food and beverage offerings; to include marquee events, menu refreshes and new venue openings.
Ensures quality and safety standards are followed.
Ensures proper HACCP program in place.
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.