Executive Sous Chef

Canada's Wonderland; Buena Park (CA); On-site; USD 70,304 - 90,500; Full time

Benefits offered by this job

Health and safety guidelines compliance

Staff meals during shifts

Job summary

Canada's Wonderland in Buena Park is seeking an Executive Sous Chef to oversee food production for in-park locations, picnics, and catering events. The ideal candidate will possess extensive culinary knowledge and expertise in managing kitchen staff while ensuring food quality and safety standards are met.

Applicants should have an Associate's Degree in Culinary Arts, a minimum of 6-10 years of experience in a related field, and the ability to pass a background check. Strong leadership and organizational skills are essential for the role. The position offers a competitive salary package.

Qualifications

• At least 6-10 years of experience in culinary/food & beverage.
• A minimum of 2 years experience as a pastry chef is highly desired.
• Bilingual in English and Spanish is highly desired.

Responsibilities

• Coordinate food production for all in-park locations and events.
• Ensure quality standards in food preparation and presentation.
• Develop and execute yearly budget for assigned cost centers.
• Conduct routine inspections for health and safety compliance.
• Manage staffing including hiring, training, and performance reviews.

Skills

Working knowledge of international cuisine and food products

Ability to match wine and beer with food

Knowledge of major kitchen equipment

Fluent English

Ability to organize multistage banquet events

Ability to work nights, weekends, and holidays

Education

Associate's Degree in Culinary Arts

Tools

Stoves and bakery ovens

Refrigeration

Industrial mixers and slicers

Job description

Overview

The Executive Sous Chef is responsible for coordinating the production of food for all in‑park locations, picnics and catering events, and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment’s notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks.

Salary range: $70,304 - $90,500 / annually

Responsibilities

• Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage.
• Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park.
• Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement.
• Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and implementation and maintenance of appropriate temperature logs for food and equipment at all park facilities.
• Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets.
• Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one‑on‑one weekly staff meetings, adherence to all Six Flags and park policies and procedures, and legal compliance with all local, state and federal laws.
• Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations.
• Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned staff, ensuring staff follows all established guest service guidelines.
• Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed.
• Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment.
• Other duties may be assigned.

Education

Associate's Degree (2 year College or Tech School) Culinary Arts

Experience

6 ‑ 10 Years Related Experience Culinary/Food & Beverage

Minimum Age

At Least 21 Years of Age

Qualifications

• Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings.
• A minimum of 2 years experience as a pastry chef is hightly desired.
• Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine.
• Must read, write and speak fluent English. Bilingual in English and Spanish highly desired.
• Extensive knowledge of multistage banquet events, ability to organize multiple outlets.
• Ability to work nights, weekends and holiday periods to meet business needs.
• Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law.
• Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.