Executive Sous Chef: Culinary Operations Leader

Universal Studios; California (MO); On-site; USD 90,000 - 110,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k)

Paid leave

Tuition reimbursement

Employee discounts

Job summary

NBCUniversal seeks an Executive Sous Chef, Culinary Operations for USH and CityWalk to lead culinary programs with brand standards. You’ll partner with Operations, Training, QA, and Sourcing to ensure safe, consistent, high-quality food experiences.

You’ll develop recipes, SOPs, training materials, and lead new menu rollouts, seasonal changes, and kitchen improvements while managing costs and guest satisfaction.

Qualifications

• Graduate of an accredited culinary school.
• 7+ years progressive culinary experience in high-volume settings.
• 3+ years in culinary management leadership.
• Experience creating recipes, SOPs, standards, and docs.
• Experience leading training and venue-level support.
• Strong project management, organizational, and cross-functional skills.
• Understanding of food cost controls, labor, and budgeting.
• Proficient with MS Word, Excel and PowerPoint.

Responsibilities

• Lead culinary initiatives across Universal Studios Hollywood and CityWalk.
• Manage day-to-day operations of large-scale culinary projects.
• Collaborate with Operations, Training, QA, Sourcing and Production teams.
• Develop and maintain standardized recipes and SOPs.
• Validate procedures for safety, quality, and profitability.
• Coach culinary leadership and operators on recipes and standards.
• Oversee tastings, yield studies, and production assessments.
• Identify improvements to enhance efficiency and guest satisfaction.

Skills

Project management

Leadership

Cross-functional leadership

Strategic planning

Food production knowledge

Education

Culinary school degree

Tools

Microsoft Word

Microsoft Excel

PowerPoint

Job description

NBCUniversal seeks an Executive Sous Chef, Culinary Operations for USH and CityWalk to lead culinary programs with brand standards. You’ll partner with Operations, Training, QA, and Sourcing to ensure safe, consistent, high-quality food experiences.

You’ll develop recipes, SOPs, training materials, and lead new menu rollouts, seasonal changes, and kitchen improvements while managing costs and guest satisfaction.