Chef, Executive Sous - Universal Horror Unleashed

Universal Horror Unleashed is a terrifyingly unique experience that will bring haunts to Las Vegas year-round. Located at Area 15 is the heart of horror – we would love to have you haunting alongside us! With the nature of this experience comes a unique working environment. You will find yourself working in dark environments around special effects including strobe lights, fog, artificial smells, and more. The working hours will be unique, typically spanning over late evenings/nights and weekends (holidays included). This position is eligible for company sponsored benefits, including medical, dental and vision insurance, 401(k), paid leave, and a variety of other discounts and perks.  

JOB SUMMARY: 

Leads multi-unit culinary operation of Universal Horror Unleashed, with an emphasis on upholding all local state regulations and compliance, safety, and highest food quality standards. Accountable for UHU’s culinary TSAT, GSAT and financials and must develop, train, and evaluate both hourly and exempt Team Members. Continually drives operational performance and execution, partners and collaborates with other departments to ensure best practices. Identify opportunities and driving improvements for both food and financial performance.

JOB RESPONSIBILITIES: 

• Supervises food preparation and execution of menu items, ensuring the highest level of food quality according to menu specs. Ensures show quality standards are maintained at all times. Leads development of new and seasonal menu items that align with venue theme and company brand. Partners with front of house leadership to uphold standards and guarantee a successful operation.
• Oversees daily practices of cleanliness and safe food practices and maintains a letter grade of "A" from the Southern Nevada Health District for food handling, food temperature, personal hygiene, and vermin control. Conducts daily walkthroughs in culinary. Works closely with direct reports to uphold standards of HACCP program.
• Responsible for managing culinary labor, COG, monthly inventory, spoilage, and variances in accordance with predetermined forecasts and budget. Manages the order of food product and build appropriate par levels in line with sales projections. Ensures all food cost targets are met and minimize waste and variances.
• Promotes a cooperative work environment, maximizing morale and productivity. Responsible for coaching and development of hourly and exempt direct reports, ensuring Team Members are properly trained and upholding policies and procedures. Serves as role model by maintaining a high degree of professionalism and upholding the UDX leadership competencies.
• 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 RESPONSIBILITIES:  Supervises an Exempt team.

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

QUALIFICATIONS:  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skills, and/or abilities (KSAs) required.

• Must be able to work a flexible and varying schedule based on special events and business demands.
• Ability to ideate, create and execute menu offerings at a high level.
• Strong understanding of F&B financial concepts and menu costing.
• Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
• Consistent attendance is a job requirement.
• Required On-Site: This position is required to be performed full-time from an NBCUniversal-designated worksite. 

CERTIFICATIONS, LICENSES, REGISTRATIONS: 

• Professional Food Safety Manager Certification and local state certifications are required.

EDUCATION:

• Culinary degree or Chef’s Apprentice is preferred.

EXPERIENCE:

• 5+ years of culinary experience with 3+ years of supervisory experience; or equivalent combination of education and experience. 

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