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 oversight of non-food production areas of the Production Kitchen, including the dish room, storage areas and other utility areas. Manages stewarding team, upholding safety and quality standards. Partners with Warehouse, Culinary leaders, and Purchasing to monitor all incoming and outgoing product to ensure quality standards.
MAJOR RESPONSIBILITIES:
Responsible for all incoming and outgoing product for the Production Kitchen, upholding the highest quality and HACCP standards. Partners with warehouse management and purchasing team to resolve any regulatory or quality concerns, with proper and professional communication
Manages the stewarding team, maintaining staffing levels based on volume and in accordance with predetermined forecast and budget. Interviews, selects, trains, and appraises all Team Members within assigned area. Assigns tasks and duties as needed. Responsible for coaching and development of hourly 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.
Oversees daily practices of cleanliness, sanitation, and safe food practices of practices of Production Kitchen Team Members. Works closely with other supervising chefs and chef assistants on upholding standards of HACCP program ensuring consistent and safe food throughout the Production Kitchen. Ensure floors are kept dry and clean. Ensure walls and ceilings are cleaned regularly. Responsible for equipment cleanliness throughout the kitchen including coolers and freezer. Place work orders to have defective equipment repaired.
Establishes par levels and maintains inventory for kitchen small wares, chemicals, and non-food items based on departmental budgets.
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:
A degree or certification in Culinary, food safety, quality control, or a related field is preferred.
EXPERIENCE:
2+ years in a supervisory position within a food safety/sanitation role;
or equivalent combination of education and experience.
ADDITIONAL INFORMATION:
Professional Food Manager Certification required.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Your talent, skills and experience will be rewarded with a competitive compensation package.
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