Overview:
The Executive Chef is responsible for the efficient and effective management of all food & 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. Is 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.
Salary details: $103,200 - $137,600/yr. based on experience
Responsibilities:
- Hands-on management of day-to-day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies, and procedures. Manage all key culinary associates, i.e., Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development.
- Oversee inventory of food products and coordinates product ordering and receiving within corporate specifications. Maintain clean and orderly kitchens to comply with State and local Health Department regulations.
- Performs regularly scheduled product testing of food items to ensure consistency of ingredient profiles, product specification, product presentation, and quality are present. Provides training and development to all culinary staff including Sous Chefs, Managers and Supervisors, to maintain the highest standard of production and food quality. Ensures associate performance is properly managed, utilizing all appropriate means including training, coaching, counseling and discipline.
- Administers Corrective Counseling process, training and development, appraisals, payroll accountability Acts as role model. Plan menus, catering packages, and daily specials maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials.
- Provide leadership to their key culinary leaders that enforce break and meal periods to subordinates in compliance with park, state, and/or federal guidelines. Creates scheduling for all Central Kitchen associates, ensures time and attendance requirements in accordance with scope of position expectations.
- Delegates weekly inventory of main central kitchen. Creates requisitioning and purchasing reports within corporate specifications. Maintains effective vendor relationships.
- Prepares, receives, and reviews various records and reports including food bid sheets, budget/reprojections, operations reports, cost of sales reports, invoices, schedules, labor reports, POS report, waste sheets, safety reports, performance. Then provides guidance to adjust as needed based on reports.
- Prepare reports regarding food and menu analysis. Prepare annual budgeting and ensure all fiscal responsibilities are met. Oversees inventory management to assure all outlets par levels are adequately always supplied.
Qualifications:
- 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 or 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.