Executive Sous Chef, Culinary Operations

<h3>Company Description</h3><p>NBCUniversal is one of the world's leading media and entertainment companies. We create world-class content, which we distribute across our portfolio of film, television, and streaming, and bring to life through our global theme park destinations, consumer products, and experiences. We own and operate leading entertainment and news brands, including NBC, NBC News, NBC Sports, Telemundo, NBC Local Stations, Bravo, and Peacock, our premium ad-supported streaming service. We produce and distribute premier filmed entertainment and programming through our powerhouse film and television studios, including Universal Pictures, DreamWorks Animation, and Focus Features, and the four global television studios under the Universal Studio Group banner, and operate industry-leading theme parks and experiences around the world through Universal Destinations &amp; Experiences, including Universal Orlando Resort, home to Universal Epic Universe, and Universal Studios Hollywood. NBCUniversal is a subsidiary of Comcast Corporation. Visit www.nbcuniversal.com for more information.</p><p>Our impact is rooted in improving the communities where our employees, customers, and audiences live and work. We have a rich tradition of giving back and ensuring our employees have the opportunity to serve their communities. We champion an inclusive culture and strive to attract and develop a talented workforce to create and deliver a wide range of content reflecting our world.</p><h3>Job Description</h3><p><strong>Role Summary</strong></p><p>The Executive Sous Chef, Culinary Operations is responsible for the operational execution, implementation, and continuous improvement of culinary programs across Universal Studios Hollywood (USH) and CityWalk. This role partners with Operations, Training, Quality Assurance, Production Kitchen, Sourcing, and Culinary teams to ensure all food and beverage offerings are executed consistently, efficiently, and to brand standards.</p><p>This position provides leadership in culinary operations by developing and maintaining recipes, standard operating procedures (SOPs), culinary standards, training programs, and operational documentation. The Executive Sous Chef serves as the operational lead for new menu rollouts, seasonal offerings, venue support, and process improvements, ensuring products are executed safely, consistently, and efficiently across all locations.</p><p><strong>Responsibilities</strong></p><ul><li>Lead the operational planning, execution, and implementation of culinary initiatives across USH and CityWalk.</li><li>Manage the day-to-day operational and tactical aspects of multiple large-scale culinary projects.</li><li>Partner with Operations, Training, Sourcing, Quality Assurance, Production Kitchen, Production Bakery, and Shared Services to ensure successful implementation of new menu items and operational programs.</li><li>Develop, maintain, and continuously improve standardized recipes, culinary SOPs, preparation procedures, plating guides, and operational standards.</li><li>Validate that recipes, procedures, and training materials are operationally executable while maintaining food quality, consistency, and profitability.</li><li>Conduct venue operational assessments to ensure menu items are executed according to culinary standards and identify opportunities for operational improvement.</li><li>Support field rollouts of new menu items, seasonal offerings, equipment changes, and operational initiatives through onsite coaching and execution support.</li><li>Maintain culinary training materials including recipe cards, job aids, production guides, plating standards, and operational reference materials.</li><li>Train culinary leadership and operators on recipes, production procedures, presentation standards, food safety, and operational best practices.</li><li>Lead product evaluations, yield studies, hold-time validations, and production assessments to improve consistency, portion control, and operational efficiency.</li><li>Provide culinary leadership for tastings, operational validations, food photography, and menu presentation standards.</li><li>Identify operational challenges and implement sustainable solutions that improve efficiency, quality, consistency, and guest satisfaction.</li><li>Ensure compliance with all food safety, sanitation, HACCP, and regulatory requirements while maintaining the highest operational standards.</li><li>Monitor industry trends, culinary innovations, and operational best practices, partnering with Shared Services and Sourcing to implement improvements where appropriate.</li><li>Manage direct reports through coaching, performance management, development planning, and administrative follow-up.</li><li>Foster a culture of continuous improvement, accountability, collaboration, and operational excellence.</li></ul><p> </p><h3>Qualifications</h3><p><strong>Required Qualifications</strong></p><ul><li>Graduate of an accredited culinary schoo