Sous Chef

At Six Flags Qiddiya City, the Sous Chef - F&B Culinary will be responsible for assisting the Executive Sous Chef in planning and directing culinary operations of the Food and Beverage department at Six Flags Qiddiya City. This role requires an in-depth food repertoire and culinary product knowledge, combined with food creativity, innovation and flair, and the tactical ability to lead a team of chefs. Demonstrates a strong disciplined work ethic and the ability to competently lead, motivate and inspire a diverse multi-cultural cast of team members and support staff. Flexibility to work evenings, weekends and holidays as required.

Requirements

1. Education: High School Certification, Culinary Degree, or similar work experience.
2. Certifications: Food Manager Sanitation Certification from an accredited program such as ServSafe or Highfield PIC.
3. Experience: 0-5 years in a similar leadership role, preferably in high-volume kitchen environments like restaurants, hotels, theme parks, or entertainment sectors.
4. Skills: Ability to work in a fast-paced environment, handle multiple tasks, and a strong knowledge of food safety and hygiene regulations. Proven leadership capabilities to motivate, supervise, and inspire others.

Core Competencies

1. Effective organization skills and personal time management to ensure smooth operations and timely food delivery.
2. Strong leadership and communication skills essential for an effective sous chef and manager.