Chef Assistant - Universal Kids Resort

Universal Orlando Resort; Frisco (TX); On-site; USD 38,000 - 52,000; Full time

Job summary

Universal Kids Resort is seeking an experienced Line Cook team lead to train and manage the workflow of Line Cooks and Senior Cooks across designated food service locations. You will assist Culinary management with inventory, scheduling, labor and non-labor budgets, and seasonal menu offerings, while maintaining inventory accuracy and reconciliations.

The role requires 3+ years of food and beverage experience, a Professional Food Managers certification, and a willingness to train staff and

Qualifications

• 3+ years of food and beverage experience.
• Professional Food Manager certification is required.
• Chef’s Apprentice is preferred.

Responsibilities

• Ensure food preparations meet recipes, menu and portion specs.
• Cross-train staff, train new team members, and manage opening/closing duties.
• Lead daily operation and assist with guest recovery and table touches.
• Monitor waste, manage venue inventory and par levels, and order supplies.
• Follow HACCP safety practices and ensure station assignments and scheduling as needed.
• Support labor optimization and environmental, health & safety responsibilities.

Education

Chef’s Apprentice

Job description

JOB SUMMARY

Responsible for leading, training, and managing the workflow of the Line Cooks and Senior Cooks at designated food service locations across Universal Kids Resort. Assists Culinary management with ensuring an efficient operation by having an understanding of inventory processes, scheduling, labor and non-labor budgets, and seasonal menu offerings. Manages inventory while accounting for variances and reconciliation. Acts as front-line response to major and minor guest recovery situations and assists with table touches and cleanliness tasks.

JOB SUMMARY

Responsible for leading, training, and managing the workflow of the Line Cooks and Senior Cooks at designated food service locations across Universal Kids Resort. Assists Culinary management with ensuring an efficient operation by having an understanding of inventory processes, scheduling, labor and non-labor budgets, and seasonal menu offerings. Manages inventory while accounting for variances and reconciliation. Acts as front-line response to major and minor guest recovery situations and assists with table touches and cleanliness tasks.

JOB RESPONSIBILITIES

• Ensures that all preparations are in accordance with established recipes, menu and portion specifications based on business volumes. Responsible for food presentation, quality of products and waste prevention.
• Performs Cook duties when necessary, including being cross trained at all stations, training new Team Members, performing opening/closing procedures, and ensuring PPE is properly used throughout the venue. Develops and trains the team by administering Lead observations, providing feedback, and supporting management with growth opportunities for Cooks.
• Leads the daily operation of the team by helping to manage workflow of Senior Cooks and Line Cooks. Completes table touches for guest recovery situations.
• Studies all evidence of waste and makes suggestions for improved efficiency. Tracks and manages venue inventory which includes variances, reconciliation, spoilage, shrink, and swell. Responsible for ordering supplies in accordance with par levels and staffing projects.
• Ensures established safety practices are followed and compliance of the State of Texas’ HACCP program.
• Assists with assigning stations and scheduling issues as necessary. Supports Food & Beverage operation to ensure operational efficiencies and labor optimization.
• Understand and actively participate in Environmental, Health & Safety responsibilities by following established UDX policy, procedures, training, and team member involvement activities.
• Perform other duties as assigned.

SUPERVISORY RESPONSIBILITY

• Individual Contributor.

ADDITIONAL INFORMATION

• Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.

QUALIFICATIONS

• Must be able to work a flexible and varying schedule based on business demands.
• Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
• Consistent attendance is a job requirement.

CERTIFICATIONS, LICENSES, REGISTRATIONS

• Professional Food Managers certification is required.

EDUCATION

• Chef’s Apprentice is preferred.

EXPERIENCE

• 3+ years of food and beverage experience is required, experience as a Senior or Line Cook is preferred; or equivalent combination of education and experience.

Your talent, skills and experience will be rewarded with a competitive compensation package.

Universal is not accepting unsolicited assistance from search firms for this employment opportunity. All resumes submitted by search firms to any employee at Universal Kids Resort via-email, the Internet or in any form and/or method without a valid written Statement of Work in place for this position from Universal Kids Resort HR/Recruitment will be deemed the sole property of Universal Kids Resort. No fee will be paid in the event the candidate is hired by Universal Kids Resort as a result of the referral or through other means.

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