Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,200.00 - $89,800.00
Work Schedule
Flexible
On-call
Weekend Shifts
Benefits
Paid Time Off
Complimentary park tickets
park discounts on food
park discounts on merchandise
Medical insurance
Dental Insurance
Vision Insurance
401k Retirement Plan
Life insurance
Disability Benefits
Tuition Reimbursement
Dependent and Health Care Flexible Spending Accounts
Employee assistance program
Legal Assistance Plan
Job Description
Busch Gardens is a world-renowned theme park known for its thrilling rides, engaging attractions, and immersive experiences that bring joy and lasting memories to millions of guests annually. As part of SeaWorld Parks & Entertainment, Busch Gardens combines the excitement of a theme park with exceptional hospitality and culinary services, setting industry standards for guest experience. The company culture emphasizes dedication, dependability, and a passion for delivering outstanding customer service, creating a vibrant and supportive work environment for its employees.
This Culinary Operations Manager role at Busch Gardens is an exceptional opportunity for an experienced culinary professional to lea... Show More
This Culinary Operations Manager role at Busch Gardens is an exceptional opportunity for an experienced culinary professional to lea... Show More
Job Requirements
- must be able to stand, walk, and move swiftly for several hours at a time
- able to lift up to 50 lbs
- must be able to work evenings, weekends and holidays and be available for on call status as needed
- may require travel to other park locations
- must adhere to the parks time and attendance policy
- flexible and solution-driven
Job 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 duties including costing out menus, turning in event recaps with proper costs, documenting and holding ambassadors accountable
- strong organizational, multi-tasking and time-management skills
- outstanding communication and interpersonal abilities
- proven supervisory skills
- strong and consistent customer service orientation
Job Duties
- 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 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
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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