Ultimately, you will be the face of the Food Program and will also be required to engage with social media marketing department to create fun, creative items to market to guests.
Responsibilities:
Oversees all daily Culinary Operations
Manage all kitchen (back of house) staff including the Sous Chefs, production bakery staff and all line cooks
Oversee the Production Bakery
Responsible for producing a cost-effective, high-quality product in all locations.
Report into the VP of F&B and must maintain a cooperating relationship with the F&B Director and other heads of departments.
Responsible for food cost and recipe management along with food safety protocols and cleanliness.
Leads menu planning and seasonal food items
Responsible for food inventories in-Park and in the warehouse
Responsible for training of new cooks in collaboration with the Sous Chef
Involved in Event menu planning & execution
Responsible for Food & Beverage safety standards and protocols
Responsible for training and development of staff
Qualifications:
3+ years’ experience as an Executive Chef or Executive Sous Chef in a high-volume atmosphere or similar multi-outlet venues
Chef experience in a Theme Park preferred
Advance knowledge in Food Cost & Inventory Management, and Menu Engineering
Advance knowledge of Culinary Food & Safety Protocols
Menu planning and engineering experience
Experience in running a Culinary “Back-of-house” P&L
Working knowledge of Microsoft programs such as Excel and Outlook
Supporting multiple venues within the park working both indoors and outdoors daily. Administrative and strategic menu work in an office setting as required
