Executive Chef: Park-Wide Culinary Leader & Menu Innovator

Six Flags; California; On-site; USD 120,000 - 160,000; Full time

Job summary

Cedar Fair Entertainment Company seeks an Executive Chef to lead and elevate the park's culinary team across 22 restaurants, carts, events, and catering. You will shape the culinary vision, develop menus, ensure food safety, and drive operational excellence while partnering with park leadership to deliver guest‑focused, profitable experiences.

The role requires extensive culinary leadership, menu development, budgeting, and strong team mentoring.

Qualifications

• Bachelor's degree in Culinary Arts or related field.
• 8–10 years of progressively responsible culinary leadership experience.
• Senior leadership experience overseeing multiple foodservice outlets, catering operations or large-scale culinary production.
• Proven ability to build and develop a culinary team with accountability and guest focus.
• Strong budgeting, inventory management, and labor management skills.
• Solid understanding of food safety regulations and ServSafe certification.

Responsibilities

• Provide strategic leadership for all park culinary operations.
• Oversee menu development, food quality, and safety programs.
• Lead recruitment, training, and mentoring of culinary teams across 22 locations.
• Manage budgets, labor planning, and inventory controls.
• Collaborate with park leadership to drive profitability and guest satisfaction.

Skills

Culinary leadership

Menu development

Food safety

Budgeting & cost control

Staff training

Team leadership

Education

Bachelor's degree in Culinary Arts or related

Culinary degree preferred

Tools

Microsoft Excel

Microsoft Word

Microsoft Outlook

Job description

Cedar Fair Entertainment Company seeks an Executive Chef to lead and elevate the park's culinary team across 22 restaurants, carts, events, and catering. You will shape the culinary vision, develop menus, ensure food safety, and drive operational excellence while partnering with park leadership to deliver guest‑focused, profitable experiences.

The role requires extensive culinary leadership, menu development, budgeting, and strong team mentoring.