Sous Chef - Universal Kids Resort

Universal Orlando•Frisco, TX

About The Position

JOB SUMMARY: Responsible for the preparation and production of food for Universal Kids Resort. Ensures quality and safety standards are followed and proper HACCP programming is met. Supports the Executive Sous Chef or Chef in planning, ordering, inventory, and food production. Responsible for motivating, training, developing, and directing culinary Team Members to ensure operational excellence. Oversees the stewarding and cleanliness to ensure a clean and safe work environment. JOB RESPONSIBILITIES: Supervises and assists in preparation and presentation of all food items. Ensures food is fresh and prepared in a timely fashion while maintaining cost and quality controls. Leads stewarding and receiving associates to ensure all SNHD standards are adhered to and best practices are in place. Assists with managing cost controls and controlling expenditure for all back of house operation. Ensures waste is at a minimum and food cost is met each month. Follows all health and safety standards in accordance with the Texas Health District regulations and Universal standards. Ensures a clean and safe work environment and maintains proper working order of restaurant equipment needs and repairs, partnering with Technical Services as needed for equipment repairs. Schedules Culinary team and production of food items according to the projected attendance as dictated by business needs. Trains Culinary team in production and presentation of products. Maintains recipe books and training logs. Ensures proper HACCP program in maintained and standards upheld. Creates new recipes for special and seasonal events and continued menu enhancements. 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: Supervises a Non-Exempt team. 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. Strong culinary skills and a flair for food quality, flavor, and continuous improvement. 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.
Strong culinary skills and a flair for food quality, flavor, and continuous improvement.
Consistent attendance is a job requirement.
Professional Food Safety Manager Certification is required.
3+ years of culinary experience with 1+ year of supervisory or lead experience is required; or equivalent combination of education and experience.

Nice To Haves

Chef’s Apprentice or Associate’s degree is preferred.

Responsibilities

Supervises and assists in preparation and presentation of all food items.
Ensures food is fresh and prepared in a timely fashion while maintaining cost and quality controls.
Leads stewarding and receiving associates to ensure all SNHD standards are adhered to and best practices are in place.
Assists with managing cost controls and controlling expenditure for all back of house operation.
Ensures waste is at a minimum and food cost is met each month.
Follows all health and safety standards in accordance with the Texas Health District regulations and Universal standards.
Ensures a clean and safe work environment and maintains proper working order of restaurant equipment needs and repairs, partnering with Technical Services as needed for equipment repairs.
Schedules Culinary team and production of food items according to the projected attendance as dictated by business needs.
Trains Culinary team in production and presentation of products.
Maintains recipe books and training logs.
Ensures proper HACCP program in maintained and standards upheld.
Creates new recipes for special and seasonal events and continued menu enhancements.
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.