Sous Chef

NBCUniversal is one of the world’s leading media and entertainment companies in the development, production, and marketing of entertainment, news, and information to a global audience. NBCUniversal owns and operates a valuable portfolio of news and entertainment television networks, a premier motion picture company, significant television production operations, a leading television stations group, and world-renowned theme parks.

Supervises preparation and production of food in a specific area of the Food Service Department. Directly supervises a food service outlet.

**Essential Duties And Responsibilities:** * Supervises and assists in preparation and presentation of all food items. Ensures food is fresh and prepared in a timely fashion. * Schedules employees and production of food items according to the projected attendance. * Responsible for ordering food materials and supplies in order to feed the projected amount of guests per day. Ensures waste is at a minimum and food cost is met each month. * Trains staff in production and presentation of products. Maintains recipe books and training logs. * Makes new recipes for special events and for the restaurant. * Maintains a clean and safe work environment. Places work orders to have defective equipment repaired. Ensures floors are kept clean and dry. Ensures the walls are cleaned regularly. Responsible for working order and cleanliness of coolers. * Understands and actively participate in Environmental, Health & Safety responsibilities by following established Universal Orlando policy, procedures, training and Team Member involvement activities. * Performs other duties as assigned. **Supervisory Responsibility:** 20 to 65 direct, 15-90 indirect with 70% of time supervising. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.

**Qualifications:** * PeopleSoft Coded knowledge, skills and abilities: I.S.-Microsoft Office, HR-Health and Safety, MGMT-Supervision, ADMIN-Safety Procedures, OFFICE-Planning & Scheduling, MKTG-Customer Rep Experience, TECH-Machine Operation. * Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. * Ability to write reports, business correspondence and procedure manuals. * Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization. * Ability to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions and decimals. * Ability to perform these operations using units of American money, weight measurement, volume and distance. * Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. * Ability to deal with problems involving several concrete variables in standardized situations. * Extensive knowledge of food and food handling process. * Required ability to cook in a high volume environment, to cook from scratch and understand advanced techniques and procedures. Consistent attendance is a job requirement. **Education:** High School or GED required. **Experience:** 3-5 years in a supervisory Chef position required; or equivalent combination of education and experience. **Certifications, Licenses, Registrations:** * Professional Food Manager Certification required. * Chef apprentice preferred. **Physical Demands:** * Regularly (2/3 of the time or more) stand; talk or hear; reach with hands and arms; walk. * Frequently (1/3 to 2/3 of the time) use hands to finger, handle or feel objects, tools or controls. * Occasionally (1/3 of the time or less) sit; climb or balance; stoop; kneel; crouch or crawl; taste or smell; lift and/or move up to 50 pounds. * Specific vision abilities required by this job include close vision. **Work Environment:** * Occasionally (1/3 of the time or less) be exposed to wet, humid conditions (non-weather). * While performing this job, the noise level in the work environment is moderate.