Overview POSTING Seeking a highly experienced and dynamic Executive Chef to lead the development of a guest-centric culinary team. This role is responsible for recruiting, training, mentoring, and managing a high-perform…
Skills: Culinary Leadership, Menu Development, Food Safety, Sanitation, Financial Management
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Admissions and Guest Experience Administrative Supervisor
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Mid level$2.6B raised
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Full-time
bachelor degree
Posted 1d ago
Apply by Jul 30
~40 hrs/week
Responsibilities
The Executive Chef provides strategic leadership for all culinary operations, including menu development, food quality, and financial performance across multiple park venues. They are responsible for recruiting, training, and mentoring a high-performing team to ensure operational excellence and guest satisfaction.
Requirements
Candidates must have a bachelor's degree in a related field and 8-10 years of progressively responsible culinary leadership experience, including senior-level oversight of multiple outlets. Proficiency in financial management, food safety regulations, and Microsoft Office is required, along with valid food handler and manager certifications.
Full job description
Overview
POSTING
Seeking a highly experienced and dynamic Executive Chef to lead the development of a guest-centric culinary team. This role is responsible for recruiting, training, mentoring, and managing a high-performing culinary team while fostering a culture of excellence, engagement, and accountability. The Executive Chef will provide strategic leadership and operational oversight of all culinary functions across 22 restaurants, carts, special events, and catering operations, ensuring exceptional quality, consistency, innovation, and guest satisfaction.
Role Overview
The Executive Chef sets the culinary vision for the park and provides strategic leadership for all culinary operations. This position oversees food quality, menu development, food safety programs, production systems, financial performance, labor planning, inventory management, and culinary team development. The Executive Chef ensures the consistent execution of culinary standards across all foodservice locations, catering operations, picnic programs, special events, and central production facilities.
The Executive Chef reports directly to the Vice President of In-Park Services (IPS) and maintains a functional reporting relationship with the Director of Food & Beverage. This position provides leadership to culinary team members while partnering with park leadership to drive innovation, profitability, operational excellence, and guest satisfaction.
Responsibilities
Culinary Leadership & Menu Development
Entertains and delights guests by offering creative and innovative menu options across our restaurants and during limited-time seasonal events throughout the year. Continuously evaluates and enhances food and beverage offerings to increase guest satisfaction, encourage repeat visitation, and drive revenue growth.
Develops and maintains the park culinary vision and strategic direction.
Leads recipe creation, development, testing, standardization, and implementation.
Plans, prices, and maintains menus aligned with guest expectations and financial objectives.
Researches emerging food trends and develops seasonal and promotional menus.
Ensures consistency in food quality, taste, presentation, and portion control.
Culinary Operations & Team Leadership
Inspires and develops a high-performing culinary team through effective coaching, teaching, direction, and clear communication. Fosters a culture of excellence by
reinforcing standards, sharing the guest perspective, and empowering team members to consistently deliver exceptional food quality, service, and memorable dining experiences.
Provides strategic leadership for all park culinary operations.
Directly supervises Kitchen Managers and culinary leadership personnel.
Oversees hiring, onboarding, training, coaching, evaluations, succession planning, and retention.
Establishes staffing plans and labor strategies.
Food Safety, Sanitation & Compliance
Ensures compliance with company policies and regulatory requirements.
Maintains food safety, sanitation, and quality assurance programs.
Conducts routine inspections of culinary facilities.
Maintains required compliance records and documentation.
Financial Management, Purchasing & Inventory Control
Develops and manages annual operating budgets and labor plans.
Monitors food cost, labor cost, inventory levels, and controllable expenses.
Establishes purchasing strategies, PAR levels, and inventory controls.
Partners with Purchasing and Warehouse teams.
Analyzes reports for profitability improvements.
Facilities, Equipment & Operational Excellence
Ensures proper operation and maintenance of culinary facilities and equipment.
Identifies capital equipment needs and improvement initiatives.
Coordinates preventive maintenance efforts.
Leads continuous improvement initiatives.
Administrative & Communication Duties
Provides operational, financial, and staffing updates to leadership.
Prepares reports, forecasts, schedules, and budgets.
Maintains effective communication with departments and vendors.
Performs other duties as assigned.
Qualifications
Qualifications
Bachelor's Degree in Culinary Arts, Hospitality Management, Food Service Management, Business Management, or related field required; culinary degree preferred.
Minimum 8–10 years of progressively responsible culinary leadership experience including 5 years of senior leadership experience overseeing multiple foodservice outlets, catering operations or large-scale culinary production
Proven ability to build and develop a culinary team from the ground up, establishing a strong culture of accountability, collaboration, and excellence. Has successfully recruited, trained, and mentored, team members to perform at a high level, enabling consistent execution of quality standards with minimal oversight while maintaining a strong focus on the guest experience.
Demonstrated success in menu development, purchasing, inventory management, budgeting, and labor management.
Strong understanding of food safety regulations and sanitation programs.
Experience managing catering, banquet, picnic, and special event operations.
Strong financial acumen including forecasting and cost control.
Proficient in Microsoft Outlook, Excel, and Word.
Valid California Food Handler Card and ServSafe Food Manager Certification required.
Head to the NEW Six Flags Entertainment Corporation LinkedIn page: https://www.linkedin.com/company/six-flags-entertainment-corporation
We are thrilled to announce that Cedar Fair Entertainment Company and Six Flags Entertainment Corporation completed their merger on July 1, 2024, creating the largest and most diverse amusement park operator in North America. Our combined company now operates under the Six Flags name and trades under the ticker symbol FUN on the NYSE.
Head to the NEW Six Flags Entertainment Corporation LinkedIn page: https://www.linkedin.com/company/six-flags-entertainment-corporation
Offices: 1000 Ballpark Way, Suite 400, Arlington, Texas 76011, US
entertainmenttheme parksamusement parksfunand rollercoastersMedia and EntertainmentAmusement Park and ArcadeParksRide Sharing
Head to the NEW Six Flags Entertainment Corporation LinkedIn page: https://www.linkedin.com/company/six-flags-entertainment-corporation
We are thrilled to announce that Cedar Fair Entertainment Company and Six Flags Entertainment Corporation completed their merger on July 1, 2024, creating the largest and most diverse amusement park operator in North America. Our combined company now operates under the Six Flags name and trades under the ticker symbol FUN on the NYSE.
Head to the NEW Six Flags Entertainment Corporation LinkedIn page: https://www.linkedin.com/company/six-flags-entertainment-corporation
Offices: 1000 Ballpark Way, Suite 400, Arlington, Texas 76011, US
entertainmenttheme parksamusement parksfunand rollercoastersMedia and EntertainmentAmusement Park and ArcadeParksRide Sharing