Role Summary The Sous Chef R&D works with R&D Chefs to research new food products and assists in implementation of design and themed food concepts or items throughout the resort and UDX. Formulates and tests new products, research suppliers and other food and beverage industries. Assists the project team on proper implementation of full life cycle projects to include staffing, training, and commissioning through the grand opening. Responsibilities.

Summary Responsible for daily supervision the operation of quick service branded restaurants. Ability to create and foster a cohesive team while demonstrating organizational, planning, delegation, mentoring and coaching skills. Essential Functions Ensure compliance with all local, state and federal laws regarding food quality, safety, labor, employment, and Union guidelines, as well as Company policies and procedures. With the direction of the Restaurant Managers, execute strategic plans to optimize operational profits while maintaining quality, cleanliness and Guest Service standards.

Summary The Catering Sous Chef reports directly to the Catering Chef for USH. They will be responsible for assisting with the planning, production and execution of all foods for catered and special events. The Sous Chef should possess the ability to create and foster a cohesive team while demonstrating organizational, planning, delegation, mentoring and coaching skills. Essential Functions Assisting in the planning, creation production and execution of all catered menus and events.

Summary Responsible for assisting to supervise the operation of quick service branded restaurants. Ability to create and foster a cohesive team while demonstrating organizational, planning, delegation, mentoring and coaching skills. Essential Functions Ensure compliance with all local, state and federal laws regarding food quality, safety, labor, employment, and Union guidelines, as well as Company policies and procedures. Supports the employee and guest satisfaction programs and ensures the staff understands the importance of the programs.

Role Summary The Executive Sous Chef, Culinary Operations is responsible for the operational execution, implementation, and continuous improvement of culinary programs across Universal Studios Hollywood (USH) and CityWalk. This role partners with Operations, Training, Quality Assurance, Production Kitchen, Sourcing, and Culinary teams to ensure all food and beverage offerings are executed consistently, efficiently, and to brand standards.

Role Summary The Chef, Research & Development is responsible for leading the culinary innovation process from concept through operational approval, creating exceptional food and beverage experiences that support business objectives, seasonal events, intellectual properties (IPs), and permanent menu offerings. This role combines culinary creativity with operational practicality to develop products that are innovative, scalable, financially responsible, and executable across multiple venues.

Summary The Director of Culinary Operations reports directly to the VP of Culinary and Executive Chef and is responsible for two main pillars: Culinary Production and Culinary Park Operations. In this role, you will work with department leadership in planning, implementing, and supporting new food and beverage initiatives, lead culinary teams in planning, training, and daily execution, and serve as a culinary expert who provides leadership and sets standards for culinary excellence. Responsibilities Develop and mentor senior chefs.

Summary Responsible for assisting to supervise the operation of quick service branded restaurants. Ability to create and foster a cohesive team while demonstrating organizational, planning, delegation, mentoring and coaching skills. Essential Functions Ensure compliance with all local, state and federal laws regarding food quality, safety, labor, employment, and Union guidelines, as well as Company policies and procedures. Supports the employee and guest satisfaction programs and ensures the staff understands the importance of the programs.

Summary Responsible for daily supervision the operation of quick service branded restaurants. Ability to create and foster a cohesive team while demonstrating organizational, planning, delegation, mentoring and coaching skills. Essential Functions Ensure compliance with all local, state and federal laws regarding food quality, safety, labor, employment, and Union guidelines, as well as Company policies and procedures. With the direction of the Restaurant Managers, execute strategic plans to optimize operational profits while maintaining quality, cleanliness and Guest Service standards.