Executive Chef

Six Flags Entertainment Corporation; Santa Clarita (CA); On-site; USD 160,000 - 210,000; Full time

Job summary

The Executive Chef at Six Flags Entertainment Corporation will lead a guest-centric culinary team across 22 restaurants, events, and catering operations in Santa Clarita. You will set the culinary vision, drive menu development, oversee food safety, budgeting, and labor planning, and mentor a large team to deliver exceptional dining experiences.

You will collaborate with park leadership to drive innovation, control costs, and elevate guest satisfaction through creative menus and disciplined

Qualifications

• Bachelor's Degree in Culinary Arts or related field; culinary degree preferred.
• 8–10 years of progressive culinary leadership, including 5 years in senior roles.
• Proven ability to recruit, train, and mentor large culinary teams.
• Experience with menu development, purchasing, inventory, budgeting, and labor.
• Strong food safety knowledge and sanitation programs; ServSafe certification.

Responsibilities

• Lead culinary vision and strategy for the park's 22 restaurants, events, and catering.
• Develop menus, test recipes, and standardize production and portions.
• Oversee hiring, onboarding, coaching, evaluations, and retention.
• Manage food safety, sanitation, and quality assurance programs.
• Monitor budgets, labor, inventory, and purchasing strategies.
• Provide updates to leadership and collaborate with park departments.

Skills

Culinary Leadership

Menu Development

Team Building

Budgeting

Food Safety

Education

Bachelor's Degree in Culinary Arts / Hospitality Management

Tools

Microsoft Outlook

Excel

Word

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.
• Valid driver license required.
• Ability to work nights, weekends, and holidays.