Executive Chef

About the role

The Executive Chef is responsible for the efficient and effective management of all food & beverage outlets, working alongside the VP and/or Director of Food & Beverage within all areas of the park(s). This position oversees the overall management of the kitchens, including supervising activities of cooks, coordinating and actively participating in special event operations, and monitoring food and labor costs. The Executive Chef coordinates and controls kitchen functions pertaining to safety, sanitation, food production, and quality assurance, while providing clear direction, communication, and leadership to meet or exceed company and agency standards. This role works with other managers to deliver high-volume revenue and exceptional customer service.

The Executive Chef oversees the main central kitchen, bakery, and all 45+ culinary locations in the park, managing over 50 direct team members and 400 indirect culinary team members. Responsibilities include central kitchen cost of sales, indirect park cost of sales, labor, and operational supplies, as well as producing over 200 new menu items per year. The role requires maintaining a 91% safety and sanitation score annually and working nights, weekends, holidays, and peak seasons based on business needs.

Responsibilities

• Hands-on management of day-to-day operations of all food outlet kitchens.
• Implement and enforce all departmental and organizational policies and procedures.
• Ensure staff compliance with all standards, policies, and procedures.
• Manage key culinary associates, including Sous Chefs and Lead Cooks, through planning, scheduling, and performance development.
• Oversee inventory of food products and coordinate product ordering and receiving within corporate specifications.
• Maintain clean and orderly kitchens to comply with State and local Health Department regulations.
• Perform regularly scheduled product testing of food items to ensure consistency in ingredient profiles, product specifications, presentation, and quality.
• Ensure all quality tools, including checklists, are available and properly completed per company standards daily.
• Provide training and development to all culinary staff, including Sous Chefs, Managers, and Supervisors, to maintain high standards of production and food quality.
• Manage associate performance through training, coaching, counseling, and discipline.
• Maintain proper staffing levels for key positions according to business needs.
• Administer Corrective Counseling, training, development, appraisals, and payroll accountability.
• Act as a role model for culinary staff.
• Plan menus, catering packages, and daily specials while maintaining financial responsibility for the menu mix.
• Analyze menu and food costs to prepare cost and quality-efficient menus/specials.
• Provide leadership to enforce break and meal periods in compliance with park, state, and/or federal guidelines.
• Create scheduling for all Central Kitchen associates and ensure time and attendance requirements are met.
• Perform weekly inventory of the main central kitchen.
• Create requisitioning and purchasing reports within corporate specifications.
• Maintain effective vendor relationships.
• Prepare, receive, and review records and reports, including food bid sheets, budget/reprojections, operations reports, cost of sales reports, invoices, schedules, labor reports, POS reports, waste sheets, safety reports, and performance reports, and provide guidance for adjustments as needed.
• Prepare reports regarding food and menu analysis.
• Prepare annual budgeting and ensure all fiscal responsibilities are met.
• Oversee inventory management to ensure all outlets are adequately supplied at all times.

Requirements

• Associate's degree or vocational/technical school, with an emphasis in Culinary Arts or Food & Beverage preferred.
• Preferred certifications: ServSafe Manager and ServSafe Alcohol.
• At least 8-10 years of experience as an Executive Chef preferred.
• At least 5+ years of prior leadership/management experience overseeing a large group.
• Ability to successfully complete required department certifications.
• Ability to work without direct supervision.
• Proficient in computer skills and software programs such as Microsoft Word and Excel.
• Experience with recipe costing and writing.
• Ability to work nights, weekends, holidays, and peak seasons based on business needs.

Pay

$103,200 - $137,600/yr. based on experience.