Sous Chef, CityWalk Food

Company Description

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 & 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.

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.

Job Description

The Sous Chef will be responsible for directing, managing and successfully operating a high volume branded concept on CityWalk. As Sous Chef, the position will be a primary “go-to” for the kitchen team and responsible for the functions and flow of the back of the house.

The Sous Chef is responsible for ensuring that the food served always meets or exceeds standards of excellence at all times. While this position will report to the Restaurant Chef, this position is responsible for setting the expectations for all kitchen team members to maximize productivity. This individual must be able to work effectively with limited supervision and demonstrate leadership in order to motivate others.

Essential Functions

• Drive operating profit goals and sales
• Optimize profits by controlling food, beverage and labor costs
• Consistently achieve operational excellence
• Develop and retain exceptional talent
• Ensure compliance with all local, state and federal laws regarding food quality, safety, labor and employment
• Partner with Human Resources to train and develop restaurant leaders at every level
• Maintain or exceed weekly budgeted variable operation profit by controlling cost of goods & variable labor
• Communicate restaurant results to the Restaurant Chef and General Manager with recommendations for improvement

• Ensure high Team Member and Guest Engagement
• Mentors and counsels team members and enforce appropriate policies and procedures ensuring that everything is within compliance of venue and company standards.
• Promote company's mission and values
• Ensure company policy and brand standards are followed
• Optimize profits by controlling food, beverage and labor costs
• Prepare and present hourly team member reviews
• Complete all tasks assigned by the Restaurant Chef on time

Responsibilities include:

• Order supplies, food and ingredients based on rapidly shifting demand
• Hire and train kitchen staff in specific stations, and cross-train as necessary  
• Create schedules for kitchen staff to ensure there are always enough workers to meet the demand
• Maintain inventory levels and conduct full inventories
• Schedule and oversee necessary maintenance and repairs on kitchen appliances  
• Assist the management team with menu changes and adjustments 
• Respond personally to guest questions, special recipe requests and complaints
• Maintain a clean work space and all times
• Work at a fast and efficient pace. The Sous Chef is a “working chef”
• Ability to read and follow recipes as well as follow up with prep and line cooks food preparation
• Has a thorough knowledge of food cost, labor cost and inventory functions
• Chemical safety comprehension
• Analyze financial reports to quickly identify and address trends and issues in area performance, including cost of goods, variable labor and profitability
• Exceed annual operating profit targets

Qualifications

• Bachelor's degree in Business, Hospitality Management or a related field; or equivalent combination of education and experience.
• Minimum of 5 years of management experience in high quality chain or independent restaurant group
• Thorough knowledge of MS Excel, Word, PowerP