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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $62,200.00 - $85,600.00
Work Schedule
On-call
Weekend Shifts
Benefits
Paid Time Off
Complimentary Park Tickets and Passes
Park Discounts on Food and Merchandise
Medical insurance
Dental Insurance
Vision Insurance
401k Retirement Plan
Voluntary insurance
Life insurance
Disability Benefits
Tuition Reimbursement
Dependent and Health Care Flexible Spending Accounts
Employee assistance program
Legal Assistance Plan
Job Description
Busch Gardens is renowned for delivering thrilling, fun-filled experiences and creating positive, lasting memories for guests from around the world. As part of SeaWorld Parks & Entertainment, Busch Gardens is a leading theme park that offers a wide variety of attractions, shows, and culinary experiences designed to delight and entertain visitors of all ages. The park's commitment extends beyond guest satisfaction to fostering an engaging and rewarding workplace where employees are empowered to contribute to the park's vibrant atmosphere. Employment at Busch Gardens means joining a dynamic team dedicated to exceptional service and operational excellence within the hospitality and entertainment... Show More
Job Requirements
- must have 3+ years of experience as an executive chef or executive sous chef
- must have advanced knowledge of food cost control and menu engineering
- experience with culinary safety protocols
- must be able to work flexible hours including evenings, weekends and holidays
- physical ability to stand and walk for several hours and lift up to 50 lbs
- ability to travel to other park locations as needed
- must adhere to park's time and attendance policies
- strong organizational and communication skills
- ability to supervise and train staff
- proven customer service orientation
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
- advanced knowledge in food cost and inventory management, and menu engineering
- advanced knowledge of culinary food and 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
- outstanding communication and interpersonal abilities
- proven supervisory skills
- strong and consistent customer service orientation
- flexible and solution-driven with strong organizational, multi-tasking and time-management skills
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 cooperating relationships with the F&B director and other department heads
- 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 and execution
- responsible for food and beverage safety standards and protocols
- responsible for training and development of staff
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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