Sous Chef: Lead High-Volume Branded Kitchen & Profit Growth

Universal Studios Hollywood; California (MO); On-site; USD 68,640 - 75,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k)

Paid leave

Tuition reimbursement

Employee discounts

Job summary

NBCUniversal is seeking a dynamic Sous Chef to lead a high-volume branded concept on CityWalk. You will direct the kitchen team, manage back-of-house operations, and ensure food quality and service standards are consistently met.

The role reports to the Restaurant Chef and sets expectations for the team to maximize productivity. You will drive profits, control costs, train leaders, and ensure compliance with safety and employment laws, while maintaining guest satisfaction and a positive

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 a high quality restaurant group.
• Thorough knowledge of MS Excel, Word, PowerPoint and POS systems.
• Ability to work rotating schedules, holidays, weekends and nights.

Responsibilities

• Drive operating profit goals and sales.
• Optimize profits by controlling food, beverage and labor costs.
• 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 inventory levels and conduct full inventories.
• Work at a fast and efficient pace; the Sous Chef is a working chef.
• Analyze financial reports to address trends in area performance.

Skills

Management experience

Leadership

P&L experience

Communication

Staff development

Education

Bachelor's degree in Business, Hospitality Management or a related field

Tools

MS Excel

Word

PowerPoint

POS systems

Job description

NBCUniversal is seeking a dynamic Sous Chef to lead a high-volume branded concept on CityWalk. You will direct the kitchen team, manage back-of-house operations, and ensure food quality and service standards are consistently met.

The role reports to the Restaurant Chef and sets expectations for the team to maximize productivity. You will drive profits, control costs, train leaders, and ensure compliance with safety and employment laws, while maintaining guest satisfaction and a positive