Director, Culinary Operations

Universal City, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $120,000.00 - $150,000.00

Work Schedule

Day Shifts

Weekend Shifts

Night Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401(k)

paid leave

Tuition Reimbursement

Employee Discounts

Job Description

NBCUniversal is a global media and entertainment powerhouse that has a significant impact on the industry through its diverse portfolio of film, television, streaming services, and theme park experiences. As a subsidiary of Comcast Corporation, NBCUniversal owns and operates leading entertainment and news brands including NBC, NBC News, NBC Sports, Telemundo, NBC Local Stations, Bravo, and Peacock, its premium ad-supported streaming service. The company also produces and distributes premier filmed entertainment through its world-renowned studios such as Universal Pictures, DreamWorks Animation, and Focus Features. Additionally, NBCUniversal manages and operates some of the most famous theme parks and destinations, including Universal Orlando Resort and Universal Studios Hollywood. With a commitment to inclusivity, community impact, and fostering talent, NBCUniversal strives to create and deliver a wide range of content that reflects diverse audiences worldwide.

The Director of Culinary Operations position at NBCUniversal is an exceptional leadership role reporting directly to the Vice President of Culinary and the Executive Chef. The role encompasses two critical areas: Culinary Production and Culinary Park Operations. This leadership opportunity involves collaborating with department heads to design and implement innovative food and beverage initiatives while ensuring daily culinary excellence. The Director of Culinary Operations serves as the culinary expert within the organization, setting the standard for quality, consistency, and guest satisfaction across all venues. This role requires managing and mentoring senior chefs, overseeing training, conducting food tastings, and executing sustainability initiatives to promote environmentally responsible practices.

In addition to culinary expertise, this position demands a strong understanding of restaurant and food service financials, including profit and loss statements, labor and food costs, and budgeting. The Director must stay abreast of current culinary trends, identify opportunities for menu development, and ensure compliance with all food quality, safety, and regulatory standards. Moreover, the role emphasizes fostering a collaborative work environment that encourages creativity, professional growth, and open communication across all departments. The successful candidate will lead quality assurance efforts, promote safe food handling practices, and play a pivotal role in performance evaluations, succession planning, and team development.

This role offers a competitive salary range of $120,000 to $150,000 and is bonus eligible. NBCUniversal also provides a comprehensive benefits package, including medical, dental, and vision insurance, 401(k), paid leave, tuition reimbursement, and various employee discounts and perks. Joining NBCUniversal means becoming part of an innovative and inclusive company that values diversity and dedication to excellence. If you are a seasoned culinary professional with a passion for leadership and innovation, this role offers a unique opportunity to make a significant impact within one of the world’s leading entertainment companies.

Job Requirements

Minimum of 12 years of progressive experience in culinary services
a culinary arts degree is preferred
a food manager certificate is required
advanced knowledge and understanding of the culinary arts
advanced time management and organization skills
in-depth knowledge of federal, state, and local food handling regulations
comfortable training, directing, and supervising teams
excellent verbal and written communication skills
proficient in Microsoft Outlook, Word, Excel, and PowerPoint
ability to work during holidays, days, nights, and weekends

Job Qualifications

Minimum of 12 years of progressive experience in culinary services
a culinary arts degree is preferred
a food manager certificate is required
advanced knowledge and understanding of the culinary arts
advanced time management and organization skills
in-depth knowledge of federal, state, and local food handling regulations
comfortable training, directing, and supervising teams
excellent verbal and written communication skills
proficient in Microsoft Outlook, Word, Excel, and PowerPoint
ability to work during holidays, days, nights, and weekends

Job Duties

Develop and mentor senior chefs
create training opportunities for chefs and managers through manufacturer and vendor resources and promote internal best practices
conduct food tastings and evaluate food presentations
establish food specifications
direct sustainability initiatives throughout the property
manage restaurant and food service P&L including labor, food, and beverage costs, financial metrics, and venue budgets
research and stay current with culinary trends
promptly address issues regarding food quality, taste, and presentation and work with chefs and operations managers to take appropriate action
provide culinary guidance and support to chefs and operations managers
collaborate with other departments to proactively identify problems and opportunities and take ownership of deadlines and deliverables
collaborate with operations team to manage supply chain challenges and opportunities
provide vision for ongoing culinary development
conduct regular quality checks to ensure adherence to established recipes and standards
ensure compliance with all local, state, and federal laws regarding food quality, safety, labor, employment, union guidelines, and company policies
collaborate with chefs and operations team to ensure the correct training materials are in place and used
partner with quality assurance department to ensure highest safe food handling practices are met and train teams accordingly
conduct performance evaluations, disciplinary recommendations, succession planning, and management development
maintain or exceed weekly budgeted variable operation profit by controlling cost of goods and variable labor
standardize recipes, portion sizes, and presentation techniques
monitor and control food costs through inventory management, portion control, and waste reduction strategies
conduct training programs and workshops for culinary team members
foster a positive and creative work environment
create strategic plans to optimize venue profits while maintaining high food quality, food safety, and cleanliness standards
build cohesive teams and demonstrate organizational, planning, delegation, mentoring, and coaching skills
develop and foster open communication and healthy working relationships with support partners and company departments
provide visionary leadership and management of culinary research and development from product creation through implementation
stay current on developing trends and apply trending ingredients and flavors supporting guest demographics
identify and introduce new culinary techniques