Executive Sous Chef

About the role

The Executive Sous Chef is responsible for coordinating the production of food for all in-park locations, picnics and catering events, and central productions. Essential duties include quickly delegating tasks, ensuring efficient and safe kitchen operations, managing PAR levels, budgets, and schedules, maintaining quality standards, collaborating on menu development, executing budgets, ensuring health and safety, managing staffing, communicating department status, enforcing guest service, and assisting with picnics and catering events.

Responsibilities

• Quickly and authoritatively delegate job tasks to a large workforce, ensuring efficiency and safety.
• Plan and direct food preparation in the kitchen, supervise kitchen staff, and take control of situations as needed.
• Manage PAR levels, budgets, and schedules, and perform administrative tasks.
• Ensure consistent production of food and beverages in accordance with quality standards, taking immediate corrective actions.
• Collaborate with the Executive Chef on menu development, research, develop, test, and sample new recipes, and put them into production.
• Create and execute yearly budgets for assigned cost centers, meeting revenue generation, cost control, and profit margin goals.

• Requirements

  • Associate's Degree in Culinary Arts or related field.
  • Minimum of 6-10 years of related experience in culinary/food & beverage.
  • At least 21 years old.
  • Working knowledge of international cuisine and food products, ability to match wine and beer with food.
  • Minimum 2 years experience as a pastry chef is highly desired.
  • Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machines.
  • Must read, write, and speak fluent English. Bilingual in English and Spanish highly desired.
  • Extensive knowledge of multistage banquet events, ability to organize multiple outlets.

  • Qualifications

    • Comprehensive knowledge of managing PAR levels, budgets, and scheduling.
    • Working knowledge of international cuisine and food products, ability to match wine and beer with food.
    • Minimum 2 years experience as a pastry chef is highly desired.
    • Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machines.
    • Must read, write, and speak fluent English. Bilingual in English and Spanish highly desired.
    • Extensive knowledge of multistage banquet events, ability to organize multiple outlets.

    • Skills

      • Effective delegation and supervision skills.
      • Strong organizational and administrative abilities.
      • Excellent communication and problem-solving skills.
      • Ability to manage multiple tasks and priorities.
      • Knowledge of international cuisine and food products.
      • Ability to match wine and beer with food.
      • Experience with major kitchen equipment.
      • Ability to work nights, weekends, and holidays.

      Benefits

      N/A

      Pay

      Salary range: $70,304 - $90,500 / annually

      Schedule

      N/A