Chef
Ultimately, you will be the face of the Food Program and will also be required to engage with social media marketing department to create fun, creative items to market to guests. Responsibilities: 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 must 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 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 and strategic menu work in an office setting as required
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