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 overseeing and leading the Restaurant operations for assigned park(s), ensuring the highest level of Food Quality, Consistency and Food Safety. Direct supervision of hourly and exempt culinary personnel. Accountable for assigned area's TSAT, GSAT and financials and must develop, train, and evaluate multiple layers of management. Acts as a coach and mentor to the broader organization and inspires Excellence and Leadership.
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 food presentation, quality of product and waste prevention by conducting quality inspections and spending time in their assigned area.
Manages revenue and margin generation, controls, and performance.
Maintains food cost and culinary labor cost, COG, and spoilage as predetermined by Revenue/Operations department.
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.
Chef apprentice preferred.
Your talent, skills and experience will be rewarded with a competitive compensation package.
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