Executive Chef

This position 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) to reinforce company goals and expectations of quality.

Responsibilities

• Oversee the overall management of the kitchens, including supervising cooks, coordinating special event operations, and monitoring food and labor costs.
• Coordinate and control kitchen functions related to safety, sanitation, food production, and quality assurance.
• Provide clear direction, communication, and leadership to staff to meet or exceed company and agency standards.
• Work with other managers to deliver high-volume revenue and exceptional customer service.
• Oversee the main central kitchen, bakery, and all 45+ culinary locations in the park, managing over 50 direct team members and 400 indirect team members.
• Responsible for central kitchen cost of sales, indirect park cost of sales, labor, and operational supplies.
• Develop over 200 new menu items per year and maintain a 91% safety and sanitation score annually.
• Hands-on management of day-to-day operations of all food outlet kitchens.
• Implement and enforce all departmental and organizational 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 ordering and receiving within corporate specifications.
• Maintain clean and orderly kitchens compliant with State and local Health Department regulations.
• Conduct regularly scheduled product testing to ensure consistency in ingredient profiles, product specifications, presentation, and quality.
• Ensure all quality tools, including checklists, are available and completed per company standards daily.
• Provide training and development to all culinary staff, including Sous Chefs, Managers, and Supervisors.
• 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.
• 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 and specials.
• Enforce break and meal periods in compliance with park, state, and 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 and create requisitioning and purchasing reports within corporate specifications.
• Maintain effective vendor relationships.
• Prepare, receive, and review various 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.
• Provide guidance to adjust operations based on reports.
• 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.

Requirements

• Associate's degree or vocational/technical school, emphasis in Culinary Arts/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.