Culinary Lead — Seasonal Park Kitchen, Tips Eligible

Six Flags Entertainment Corporation; San Antonio (TX); On-site; USD 19,000 - 28,000; Full time

Benefits offered by this job

Free park entry

Guest passes

Discounts on food and merchandise

Flexible scheduling

Dayforce Wallet pay

Job summary

Six Flags Fiesta Texas in San Antonio, TX is seeking a Culinary Lead for a seasonal role focused on leading a central kitchen team. You will oversee line cooks, ensure consistent recipes for in- park and event services, manage portion control and safety protocols, and drive guest-first food experiences across multiple dining outlets.

The role requires strong leadership, excellent communication, and the ability to train staff while maintaining high standards in a dynamic theme park setting.

Qualifications

• Must be 18 years or older.
• Must have reliable transportation.
• Ability to speak Spanish is helpful.
• Good communication skills (reading, writing and speaking).
• Ability to delegate, follow up and train kitchen staff.
• Ability to redirect and discipline kitchen staff.
• Must have full availability, including weekends and holidays.
• Must lift up to 60 pounds.
• Able to work in varied temperatures.
• Ability to follow written and oral instructions.
• Problem solving with minimal supervision.
• Organizing and prioritizing to meet deadlines.

Responsibilities

• Follow recipes for food to be packaged, distributed, and sold in the park.
• Follow recipes for food to be served at picnics and special events.
• Monitor portion control and waste.
• Ensure all equipment is used safely and properly.
• Ensure staff follow safe food handling practices.
• Maintain cleanliness and organization throughout each shift.

Skills

Leadership

Communication

Staff training

Safety awareness

Problem solving

Teamwork

Job description

Six Flags Fiesta Texas in San Antonio, TX is seeking a Culinary Lead for a seasonal role focused on leading a central kitchen team. You will oversee line cooks, ensure consistent recipes for in- park and event services, manage portion control and safety protocols, and drive guest-first food experiences across multiple dining outlets.

The role requires strong leadership, excellent communication, and the ability to train staff while maintaining high standards in a dynamic theme park setting.