Director, Culinary Operations

Company Description

We create world-class content, which we distribute across our film, television, and streaming portfolio, and bring to life through our theme parks and consumer experiences. We own and operate leading entertainment and news brands, including NBC, NBC News, MSNBC, CNBC, NBC Sports, Telemundo, NBC Local Stations, Bravo, USA Network, and Peacock, our premium ad-supported streaming service. We produce and distribute premier filmed entertainment and programming through Universal Filmed Entertainment Group and Universal Studio Group. We have world-renowned theme parks and attractions through Universal Destinations & Experiences. NBCUniversal is a subsidiary of Comcast Corporation.

At Universal Studios Hollywood, our mission is to create unforgettable experiences for our guests worldwide. Each day, we bring the ultimate Hollywood experience to life with our real working movie studio and heart-pounding rides, shows and attractions that put you inside some of the world’s most popular movies and TV shows. USH offers something for everyone from thrill seekers to movie lovers to family fun for all ages. Our Team Members are passionate individuals who create memorable moments, whether it’s on the studio lot or in our conference rooms, theaters, or kitchens. We believe in the talent of our team members. It’s our passion and commitment to excellence that drives our business to succeed in everything we do across the park. We believe in a culture of family and fun, here you can make a difference and build your career!

Here you can be your authentic self. As a company uniquely positioned to educate, entertain, and empower through our platforms, Comcast NBCUniversal stands for including everyone. Our Diversity, Equity, and Inclusion initiatives, coupled with our Corporate Social Responsibility work, is informed by our employees, audiences, park guests and the communities in which we live. We strive to foster a diverse, equitable, and inclusive culture where our employees feel supported, embraced, and heard. Together, we’ll continue to create and deliver content that reflects the current and ever-changing face of the world.

Job Description

Summary

The Director of Culinary Operations reports directly to the VP of Culinary and Executive Chef and is responsible for two main pillars: Culinary Production and Culinary Park Operations. In this role, you will work with department leadership in planning, implementing, and supporting new food and beverage initiatives, lead culinary teams in planning, training, and daily execution, and serve as a culinary expert who provides leadership and sets standards for culinary excellence.

Responsibilities

• Develop and mentor senior chefs.
• Creates training opportunities for chefs and managers through manufacturers and vendor resources and shares/promotes internal best practices.
• Conducts food tastings and evaluates food presentations.
• Establishes food specifications.
• Directs sustainability initiatives throughout the property.
• Fluent understanding of restaurant & food service P&L’s (labor & food & beverage costs), financial metrics & venue budgets.
• Research and stay current with all culinary trends.
• Address any issues regarding food quality, taste, and presentation promptly and work with Chefs and operation managers to take appropriate action.
• Provide culinary guidance and support to Chefs and Operations Managers
• Ability to collaborate with other departments, proactively identify problems/opportunities, and take ownership of deadlines and deliverables.
• Collaborate with Operations Team to manage supply chain challenges and opportunities.
• Provide vision for ongoing culinary development.
• Conduct regular quality checks to ensure adherence to established recipes and standards.
• Ensure compliance with all local, state, and federal laws regarding food quality, safety, labor, employment, Union guidelines, and Company policies and procedures.  
• Collaborate with the Chefs and Operations Team to ensure that the correct training materials are in place and used as intended.
• Partner with the Quality Assurance department to ensure that the highest safe food handling practices are met. Train and develop teams to understand the importance of food safety. 
• Responsible for performance evaluations, disciplinary recommendations, succession planning, and management development to meet needs.
• Maintain or exceed weekly budgeted variable operation profit by controlling cost of goods & variable labor.
• Standardize recipes, portion sizes, and presentation techniques to maintain consistent quality across all venues.
• Monitor and control food costs by implementing effective inventory management, portion control, and waste reduction strategies.
• Conduct trai