Executive Sous Chef

Buena Park, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,304.00 - $90,500.00

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Workplace safety programs

Job Description

Six Flags is a renowned entertainment company operating some of the most popular amusement parks known for their thrilling rides, engaging attractions, and family-friendly events. Committed to creating exceptional guest experiences, Six Flags continually focuses on innovation, quality, and service excellence within their parks. The company operates multiple in-park dining locations offering a variety of culinary options that cater to diverse tastes and preferences. By maintaining a strong reputation for high standards in food quality and hospitality, Six Flags ensures that every visitor enjoys memorable dining experiences along with entertainment. The parks' dedicated teams work behind the scenes in food and beverage operations to deliver consistently top-notch service that complements the overall guest adventure.\n\nThe role of Executive Sous Chef at Six Flags is crucial in maintaining the standard of culinary excellence across all food service operations within the park. This position entails overseeing the production of food at multiple in-park kitchen locations including picnic and catering events as well as centralized food production areas. The Executive Sous Chef carries significant responsibility for planning and directing food preparation while supervising a large and diverse kitchen staff. A highly organized leader, the individual in this role must quickly delegate tasks efficiently and safely, ensuring that all food is produced to meet premium quality standards relating to taste, temperature, and presentation. Additionally, the Executive Sous Chef plays a strategic role in menu development by collaborating with the Executive Chef to keep menus innovative, aligned with customer preferences, and targeted towards achieving food cost goals. Budget management forms a substantial part of the role, including managing PAR levels, conducting inventories, and meeting financial performance objectives.\n\nBeyond culinary and operational oversight, the Executive Sous Chef is responsible for enforcing strict adherence to health, safety, and food handling regulations. This includes conducting routine inspections and implementing corrective measures to ensure compliance with all legal and company standards. The position also involves staffing functions such as hiring, training, coaching, scheduling, and performance management to support a motivated and effective workforce. With a salary range from $70,304 to $90,500 annually, this is a full-time employment opportunity that offers the chance to work within an exciting and dynamic theme park environment. Emphasis is placed on efficiency, quality, guest satisfaction, and team leadership in this senior kitchen management role, making it an ideal position for experienced culinary professionals interested in advancing their careers in a vibrant, fast-paced setting.

Job Requirements

At least 21 years of age
Associate's degree in Culinary Arts
6 - 10 years of related experience in culinary, food and beverage
working knowledge of international cuisine and food products
ability to match wine and beer with food
minimum 2 years experience as a pastry chef highly desired
knowledge of major kitchen equipment
fluent English
bilingual English and Spanish highly desired
ability to work nights, weekends and holidays
ability to pass mandatory drug tests
ability to pass background checks

Job Qualifications

Associate's degree in Culinary Arts
6 - 10 years of related culinary, food and beverage experience
working knowledge of international cuisine and food products
ability to match wine and beer with food
minimum 2 years experience as a pastry chef highly desired
knowledge of major kitchen equipment including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machines
fluent in English
bilingual in English and Spanish highly desired
extensive knowledge of multistage banquet events
ability to organize multiple outlets
ability to work nights, weekends, and holidays
ability to pass mandatory drug test
ability to pass background check

Job Duties

Ensures that all food and beverage products are consistently produced according to established quality standards including taste, temperature, and presentation
takes immediate corrective actions to control production levels, waste, and spoilage
Collaborates with Executive Chef on menu development to keep menus aligned with current trends and food cost goals
conducts research, testing, and sampling of new recipes and integrates chosen recipes into park operations
Develops and executes yearly budgets for assigned cost centers ensuring revenue generation, cost control, and profit margins
conducts weekly and quarterly inventories to monitor costs and identify improvement opportunities
Ensures all facilities and employees comply with health and safety guidelines
conducts routine inspections and implements corrective actions as needed
Orders food and supplies based on attendance projections and inventory levels to ensure timely availability
manages inventory using FIFO method
Manages all aspects of employment relationship including hiring, training, coaching, counseling, scheduling, timekeeping, performance management, and legal compliance
Communicates daily department status to Executive Chef covering operational issues, employee concerns, guest complaints, and special requests
Demonstrates and enforces a commitment to guest service and ensures staff adhere to guest service guidelines
Ensures timely ordering and assists in picnic and catering events
Adheres to and enforces safety, attendance and equal employment opportunity policies
Performs other duties as assigned