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.

The Art Director is responsible for establishing and leading the overall visual vision for assigned projects, ensuring that brand standards and creative intent are translated into compelling guest experiences. This role directs the artistic style, visual elements, and design development of projects, creating a unified creative vision from concept through execution. The Art Director transforms desired moods, messages, concepts, and ideas into impactful imagery while resolving design challenges and maintaining visual consistency across all project elements.

The Technical Manager – Entertainment Technical is responsible for the planning, management, execution, and delivery of technical entertainment projects, live shows, special events, seasonal offerings, and other assigned initiatives at Universal Studios Hollywood.

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.

The Senior Mechanical Engineer provides engineering support for existing and new theme park attractions (rides and shows). Duties include complex downtime investigation and troubleshooting of ongoing issues, reverse engineering and redesign, and other engineering tasks as required to ensure daily operational readiness of attractions. Additional duties include complex re-design and development efforts for mechanical / structural systems of theme park rides and attractions to provide increased reliability and operational improvements.

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.

The VP of Development & Delivery is responsible for providing strategic oversight and business direction of destination and design development, including major attractions, food & retail, and live entertainment venues, such as CityWalk; parking structures; and destination-wide landscapes. Leads all planning, budgeting, scheduling, estimating, design, construction, fabrication, and project completion within the assigned budget, quality, schedule, creative and guest experience targets.