Universal Orlando Resort believes in-person collaboration is key to our success. Many of our Team Members work in a hybrid capacity, contributing from the workplace a minimum of three days per week. There are also roles that require being on-site full time. Limited remote opportunities may be available within specific departments. You'll learn more about this during the recruitment process.
JOB SUMMARY:
Responsible for the overall operation and high-level planning of the Catering culinary program for all of UOR, including oversight and direct supervision of hourly and exempt culinary personnel, as well as preparation and production of food in assigned area. Accountable for assigned area's TSAT, GSAT and financials and must develop, train, and evaluate multiple layers of management.
MAJOR RESPONSIBILITIES:
Responsible for staffing, training, development, and providing direction, instruction, and oversight of assigned culinary teams, including engaging in high level planning and operating by being an active participant in the HRP (Human Resources Planning) process. Responsible for high level event execution and food presentation, including Catering baked goods and Catering garde manger.
Manages revenue and margin generation, controls, and performance. Maintains food cost and culinary labor cost, COG, and spoilage as predetermined by Revenue/Operations department. Provides recap and reports out total food usage and labor after each catered event.
Responsible for reviewing and organizing upcoming banquet order sheets and orders product based on forecasting food usage for each event. Coordinates catering functions with the Production Kitchen. Represents assigned areas in large scale projects involving partnering with multiple departments and balancing competing priorities.
Oversees daily practices of cleanliness and safe food practices. Works closely with Unit Management and Lead Cooks on upholding standards of HACCP program.
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.
EDUCATION:
Completion of a post-secondary culinary arts certificate or degree program or apprenticeship or equivalent experience.
EXPERIENCE:
5+ years culinary experience in a high-volume environment with 3+ years supervisory role required
; or equivalent combination of education and experience.
CERTIFICATIONS, LICENSES, REGISTRATIONS:
Professional Food Manager Certification required.
Your talent, skills and experience will be rewarded with a competitive compensation package.
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