Executive Sous Chef, Culinary Operations

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.

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 on new menu items and operational programs.
• Develop, maintain, and continuously improve standardized recipes, culinary SOPs, preparation procedures, plating guides, and operational standards.
• Conduct venue operational assessments and support field rollouts of new menu items, seasonal offerings, and equipment changes.
• Train culinary leadership and operators on recipes, production procedures, presentation standards, and food safety.
• Ensure compliance with all food safety, sanitation, HACCP, and regulatory requirements.
• Manage direct reports through coaching, performance management, and development planning.

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.
• Strong project management, organizational, and cross-functional leadership skills.