Executive Sous Chef Culinary Operations

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.

This position provides leadership in culinary operations by developing and maintaining recipes, standard operating procedures (SOPs), culinary standards, training programs, and operational documentation. The Executive Sous Chef serves as the operational lead for new menu rollouts, seasonal offerings, venue support, and process improvements, ensuring products are executed safely, consistently, and efficiently across all locations.

Responsibilities

• Lead the operational planning, execution, and implementation of culinary initiatives across USH and CityWalk.
• Manage the day-to-day operational and tactical aspects of multiple large-scale culinary projects.
• Partner with Operations, Training, Sourcing, Quality Assurance, Production Kitchen, Production Bakery, and Shared Services to ensure successful implementation of new menu items and operational programs.
• Develop, maintain, and continuously improve standardized recipes, culinary SOPs, preparation procedures, plating guides, and operational standards.
• Validate that recipes, procedures, and training materials are operationally executable while maintaining food quality, consistency, and profitability.
• Conduct venue operational assessments to ensure menu items are executed according to culinary standards and identify opportunities for operational improvement.
• Support field rollouts of new menu items, seasonal offerings, equipment changes, and operational initiatives through onsite coaching and execution support.
• Maintain culinary training materials including recipe cards, job aids, production guides, plating standards, and operational reference materials.
• Train culinary leadership and operators on recipes, production procedures, presentation standards, food safety, and operational best practices.
• Lead product evaluations, yield studies, hold-time validations, and production assessments to improve consistency, portion control, and operational efficiency.
• Provide culinary leadership for tastings, operational validations, food photography, and menu presentation standards.
• Identify operational challenges and implement sustainable solutions that improve efficiency, quality, consistency, and guest satisfaction.
• Ensure compliance with all food safety, sanitation, HACCP, and regulatory requirements while maintaining the highest operational standards.
• Monitor industry trends, culinary innovations, and operational best practices, partnering with Shared Services and Sourcing to implement improvements where appropriate.
• Manage direct reports through coaching, performance management, development planning, and administrative follow-up.
• Foster a culture of continuous improvement, accountability, collaboration, and operational excellence.

Required Qualifications

• Graduate of an accredited culinary school required.
• Minimum of 7 years of progressive culinary experience, including leadership within a high-volume restaurant, production kitchen, theme park, resort, or similar high-production environment.
• Minimum of 3 years of culinary management experience.
• Strong knowledge of culinary operations, food production systems, menu implementation, and operational execution.
• Experience developing recipes, SOPs, culinary standards, and operational documentation.
• Experience leading training initiatives and venue-level operational support.
• Strong project management, organizational, and cross-functional leadership skills.
• Demonstrated ability to prioritize multiple projects in a fast-paced, guest-focused environment.
• Strong understanding of food cost controls, labor efficiencies, portion management, and operational budgeting.
• High level of integrity, accountability, and follow-through.
• Proficient in Microsoft Word, Excel, and PowerPoint.

Desired Qualifications

• Los Angeles County Food Handler Certification.
• HACCP Certification or equivalent food safety training.
• Experience supporting multi-unit food and beverage operations.

Additional Requirements

Required On-Site: This position is required to be performed full-time from an NBCUniversal-designated worksite.

Pay and benefits

This position is eligible for company sponsored benefits, including medical, dental and vision insurance, 401(k), paid leave, tuition reimbursement, and a variety of other discounts and perks. Learn more about the benefits offered by NBCUniversal by visiting the Benefits page of the Careers website. Salary range: $90,000-$110,000 (bonus eligible)