Position: Executive Chef job
About: The Executive Chef is responsible for the efficient and effective management of all food and beverage outlets working alongside the VP and/or Director of Food & Beverage within all areas of the park(s) and reinforcing the KBF and Six Flags Goals and Expectations of Quality. Responsible for overall management of the kitchens, including supervising activities of cooks, coordinating and actively participating in special event operations, and monitoring food and labor costs. Coordinates and controls the total function of the kitchen pertaining to safety, sanitation, food production, and quality assurance within the parks.
Requirements: Associate’s degree/vocational or technical school, emphasis in Culinary Arts/Food & Beverage preferred; Preferred certifications: ServSafe manager and ServSafe alcohol; At least 8-10 years of experience as an Executive Chef preferred; At least 5+ years of prior leadership/management experience overseeing a large group; Ability to successfully complete required department certifications; Ability to work without direct supervision; Proficient in computer skills and software programs such as Microsoft Word and Excel. Recipe costing and writing; Ability to work nights, weekends, and holidays based on business needs.
Benefits: health insurance, dental insurance, paid time off
