Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,700.00 - $77,500.00
Work Schedule
Flexible
Benefits
paid floating holidays
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
Dependent and Health Care Flexible Spending Accounts
Employee assistance program
Legal Assistance Plan
Job Description
SeaWorld Parks & Entertainment is a world-renowned entertainment company dedicated to providing guests with memorable experiences through their theme parks, which combine thrilling rides with awe-inspiring animal encounters. The company has a strong commitment to animal rescue and conservation, having rescued over 40,000 animals and continuing to expand its efforts. SeaWorld parks attract millions of visitors annually, seeking joy, excitement, and educational experiences about marine life and other wildlife. With a passionate team, SeaWorld aims to foster a positive environment where guests, employees, and animals thrive.
The Executive Sous Chef role at SeaWorld is an outstanding opportunity for culinary prof... Show More
The Executive Sous Chef role at SeaWorld is an outstanding opportunity for culinary prof... Show More
Job Requirements
- Must have a minimum of 2 years as a Sous Chef or equivalent experience in a high-volume atmosphere
- must be experienced in inventory management control
- must have advanced knowledge of food & safety standards and protocols
- 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
- kitchen experience required
- must possess or be able to pass NRA Serve Safe Manager Certification
- ability to obtain ACF Certification at the CCC level
- must be at least 18 years of age
- excellent communication skills
- proficient in all Microsoft Office applications
- ability to read and interpret documents
- ability to write routine reports and correspondence
- ability to speak effectively before groups of customers or team members
- industry knowledge of product buying throughout the year
- must have advanced knowledge of food cost & inventory management
- must have advanced knowledge of menu planning and engineering
- must have advanced knowledge of inventory management control
- must have advanced knowledge of culinary food & safety protocols
- must have intermediate knowledge of Microsoft programs such as Excel and Outlook
- ability to multitask at a basic level
- time management including adherence to attendance policy
- effective speaking and listening skills
- writing ability for orders and POS systems
- flexibility to execute other duties as requested
- attention to detail
- cooperation and good-natured attitude
- teamwork
- dependability
- independence
- adaptability/flexibility
Job Qualifications
- Minimum of 2 years as a Sous Chef or equivalent experience in a high-volume atmosphere
- experienced in inventory management control
- advanced knowledge of food & safety standards and protocols
- experience managing multiple outlets
- advanced experience in running a culinary back-of-house P&L
- kitchen experience required
- must possess or be able to pass NRA Serve Safe Manager Certification
- ability to obtain ACF Certification at the CCC level
- excellent communication skills
- proficient in all Microsoft Office applications
- ability to read and interpret documents
- ability to write routine reports and correspondence
- ability to speak effectively before groups
- industry knowledge of product buying
- advanced knowledge of food cost & inventory management
- advanced knowledge of menu planning and engineering
- intermediate knowledge of Microsoft programs such as Excel and Outlook
- ability to multitask
- time management skills
- strong speaking, listening, writing, flexibility, attention to detail, cooperation, teamwork, dependability, independence, adaptability
Job Duties
- Responsible for food cost and recipe management
- responsible for producing a cost-effective, high-quality product in all locations
- leads menu planning and seasonal food items
- responsible for food inventories in-park and in the warehouse
- works directly with the Executive Chef, Food & Beverage Director & Supply Chain Manager
- responsible for training of new cooks in collaboration with the Sous Chef
- involved in event menu planning & execution
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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