Executive Sous Chef Jobs

What you get to do:

You’ll oversee all daily Culinary Operations of Restaurants, Carts & Kiosks, Specialty Snacks, Banqueting, Catering, & Consumer events. The Executive Sous Chef manages all kitchen (back of house) staff including the Banqueting Chef, production bakery staff and all line cooks. You will be involved with menu design, planning and operational execution. 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. You will also:

• Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
• Responsible for Food & Beverage safety standards and protocols
• Communicate professionally and effectively with Ambassadors, Vendors and our Guests
• Perform other duties as assigned.
• Interview and select a suitable culinary team
• Accountable for overall food cost and food inventory levels along with food safety protocols and cleanliness.
• Leads menu planning and seasonal food items
• Delegate responsibilities to subordinates as required.
• Promotes Health & Safety in the workplace and ensures all local health regulations are met
• Responsible for food inventories in-Park and in the warehouse
• Ensure that all culinary operations manuals are prepared and updated.
• Responsible for producing a cost-effective, high-quality product in all locations. The Chef reports to the Executive Chef and must maintain a cooperating relationship with the F&B Director and other heads of departments.
• Responsible for food cost and recipe management
• Works directly with the Executive Chef, Food & Beverage Director & Supply Chain Manager
• Coach and counsel employees in a timely manner and in accordance with Company policy. Identify strengths and weaknesses and provide feedback to the individual.
• Responsible for training and development of staff
• Able to make recommendations to the Executive Chef regarding succession planning.
• Occasionally assist other locations and areas in the park as needed.
• Involved in Event menu planning & execution
• Responsible for training of new cooks in collaboration with the Sous Chef
• Project a positive and motivated attitude amongst all associates.

What it takes to succeed:

• Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
• Kitchen experience required
• Speaking — talking to others to convey information effectively.
• Industry knowledge of product buying throughout the year
• Must have advanced knowledge of menu planning and engineering
• Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
• Teamwork- Required to work as a team and distribute reservations fairly
• Must possess, or be able to pass, NRA Serve Safe Manager Certification
• Ability to obtain ACF (American Culinary Federation) Certification at the CCC level
• Listening — anticipating guests’ needs and listening to their requests
• Must have Advanced knowledge of Food & Safety standards and protocols
• Writing — Must have the ability to write down orders and place them in the POS system
• Experience as a Sous Chef managing multiple outlets
• Advanced experience in running a Culinary “Back-of-house” P&L
• Experience as a Sous Chef in a Theme Park or Amusement park atmosphere
• 2 years experience as an Sous Chef in a high volume atmosphere
• Must have intermediate knowledge of Microsoft programs such as Excel and Outlook
• Proficient in all Microsoft Office applications
• Must have advanced knowledge of Culinary Food & Safety Protocols
• Excellent communication skills
• Time Management — managing one's own time and adhering to the time and attendance policy
• Independence — Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
• Must be experienced in Inventory management control
• Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.
• Must have a minimum of 3 years as an Sous Chef
• Multi-Tasking- Must be able to multi-task at a basic level
• Ability to speak effectively before groups of customers or team members
• Flexibility- The ability to execute other duties as requested by management.
• Must have advanced knowledge of Food Cost & Inventory Management
• Must have advanced knowledge of Inventory management control
• Must be at least 18 years of age
• Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.
• Ability to read and interpret documents
• Ability to write routine reports and correspondence

Salary: 70,000 USD Annually