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.