Executive Chef

Culinary Operations Manager

Busch Gardens is a place of thrills, fun and positive, lasting memories. And that's just what its like to work here! As a key member of our team, you'll play a major role in bringing happiness and excitement to people from around the world. If you're dedicated, dependable and driven to deliver exceptional guest service, this is a place for you!

What you get to do:

You'll oversee all daily Culinary Operations of Restaurants, Carts & Kiosks, Specialty Snacks, Banqueting, Catering, & Consumer events. You will be involved with menu design, planning and operational execution. 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. You will also:

• 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

What it takes to succeed:

• 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
• Costing out menus, turning in event recaps with proper costs, documenting and holding Ambassadors accountable, and all other paperwork as required
• May stand, walk, and move swiftly for several hours at a time; and required to lift up to 50 lbs.
• Must be able to work evenings, weekends and holidays and be available for on call status as needed
• May require travel to other park locations
• Must adhere to the Parks time and attendance policy
• Flexible and solution-driven with strong organizational, multi-tasking and time- management skills
• Outstanding communication and interpersonal abilities
• Proven supervisory skills
• Strong and consistent customer service orientation

The perks of the position:

• Paid Time Off
• Complimentary Park Tickets and Passes
• Park Discounts on Food and Merchandise
• Medical, Dental, and 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

EEO Employer:

SEAWORLD PARKS & ENTERTAINMENT IS AN EQUAL OPPORTUNITY EMPLOYER. ALL APPLICANTS WILL BE CONSIDERED WITHOUT REGARD TO AGE, RACE, COLOR, RELIGION, SEX, NATIONAL ORIGIN, SEXUAL ORIENTATION, PREGNANCY, GENDER IDENTITY OR EXPRESSION, DISABILITY OR COVERED VETERAN STATUS.