Executive Chef

Overview

The ideal candidate brings a balance of creativity, operational excellence, and strong leadership to drive quality, consistency, and innovation while developing high-performing teams.

Responsibilities

• Serve as the culinary leader for all Food & Beverage operations, setting the strategy for menu innovation, product quality, and guest experience.
• Oversee culinary execution across all venues, including quick service outlets, full-service restaurants, catering, and park-wide events.
• Lead menu and recipe development in partnership with the Director of Food & Beverage, ensuring offerings are innovative, cost-effective, and aligned with guest expectations.
• Establish and maintain high standards for food quality, presentation, and consistency across all locations.
• Monitor inventory, purchasing, and product utilization to ensure effective cost management and profitability.
• Ensure compliance with all local, state, and federal food safety regulations; lead all health inspections and audits with a focus on excellence.
• Build, mentor, and lead a cohesive culinary leadership team including Executive Sous Chefs, Sous Chefs, and Kitchen Managers.
• Create and promote a culture of accountability, inclusivity, engagement, and continuous improvement.
• Develop training programs that reinforce company standards, elevate culinary skills, and support leadership development.
• Set performance expectations, coach leaders, and evaluate team performance to drive operational success and guest satisfaction.
• Ensure adherence to standardized recipes, procedures, purchasing guidelines, and equipment usage across all kitchens.

Qualifications

• Minimum 10 years of progressive experience in food & beverage operations
• Minimum 5 years of experience as an Executive Chef or in a senior culinary leadership role
• Proven success managing high-volume, multi-unit culinary operations
• Strong leadership, team development, and organizational skills
• Demonstrated ability to drive quality, consistency, and innovation at scale
• Culinary degree preferred
• ServSafe Manager certification preferred (or ability to obtain)
• ServSafe Alcohol certification preferred