CityWalk Sous Chef at NBCUniversal

Universal City, California, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Oct, 26

Salary

75000.0

Posted On

17 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Food Cost Control, Labor Cost Management, Inventory Management, Staff Training, P&L Analysis, Menu Planning, Food Safety Compliance, Leadership, Scheduling, Guest Relations, MS Excel, POS Systems, Budgeting, Team Mentoring, Operational Excellence

Industry

Entertainment Providers

Description

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 – Margaritaville, 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. 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 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 Executive Sous 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 workspace 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 Basic Requirements: 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, PowerPoint and POS systems. Ability to work rotating schedules, holidays, weekends and nights. Desired Characteristics: Proven track record and experience in the development and implementation of strong training programs and tools developed to reduce employee attrition and create internal culture of development for staff. Excellent management skills in leading a diverse team and working under tight and fast track deadlines. Strong P&L experience, command of budgeting and costs controls. Excellent verbal and written communication, interpersonal, organizational and multi-tasking skills. Ability to effectively communicate across all lines of business, and with all levels of management. Strong organizational, planning, delegation, mentoring and coaching skills. A strong passion for delivering the highest quality of guest service and superior food concepts. Additional Requirements: (Required On-Site: This position is required to be performed full-time from an NBCUniversal-designated worksite. This position is eligible for company sponsored benefits, including medical, dental and vision insurance, 401(k), paid leave, tuition reimbursement, and a variety of other discounts and perks. Learn more about the benefits offered by NBCUniversal by visiting the Benefits page of the Careers website. Salary range: $68,640- 75,000 (SIC eligible) Additional Information As part of our selection process, external candidates may be required to attend an in-person interview with an NBCUniversal employee at one of our locations prior to a hiring decision. NBCUniversal's policy is to provide equal employment opportunities to all applicants and employees without regard to race, color, religion, creed, gender, gender identity or expression, age, national origin or ancestry, citizenship, disability, sexual orientation, marital status, pregnancy, veteran status, membership in the uniformed services, genetic information, or any other basis protected by applicable law. NBCUniversal will consider for employment qualified applicants with criminal histories, or arrest or conviction records, in a manner consistent with relevant legal requirements, including the City of Los Angeles' Fair Chance Initiative For Hiring Ordinance, the Los Angeles County Fair Chance Ordinance for Employers, and the California Fair Chance Act, where applicable. If you are a qualified individual with a disability or a disabled veteran and require support throughout the application and/or recruitment process as a result of your disability, you have the right to request a reasonable accommodation. You can submit your request to [email protected]. Business Segment: Universal Studios Hollywood Compensation: USD 68640 - USD 75000 - yearly

Responsibilities

Direct and manage the back-of-house operations for a high-volume branded concept on CityWalk to ensure food excellence. Responsible for optimizing profits by controlling food, beverage, and labor costs while leading and developing the kitchen team.