Executive Sous Chef

SeaWorld; Orlando (FL); On-site; USD 65,000 - 95,000; Full time

Job summary

SeaWorld Orlando is seeking an Executive Sous Chef to lead culinary operations and drive cost-effective, high-quality food across park locations. You will manage food cost, recipe development, inventory, and training in collaboration with the Executive Chef and F&B leadership.

The role requires at least 2 years as Sous Chef in a high-volume setting, strong knowledge of food safety, and hands-on leadership to develop a passionate kitchen team committed to guest satisfaction.

Qualifications

• Minimum 2 years as Sous Chef or equivalent in a high-volume setting.
• Experience with inventory management and control.
• Advanced knowledge of food safety standards and protocols.
• Experience managing multiple outlets as Sous Chef.
• Ability to obtain NRA Serve Safe Manager Certification.
• ACF certification at CCC level is preferred.

Responsibilities

• Responsible for food cost and recipe management.
• Produce a cost-effective, high-quality product in all locations. The Chef reports to the Executive Chef and must maintain a cooperating relationship with the F&B Director and other heads of departments.
• Leads menu planning and seasonal food items.
• Responsible for food inventories in-Park and in the warehouse.
• Works directly with the Executive Chef, Food & Beverage Director & Supply Chain Manager.
• Responsible for training of new cooks in collaboration with the Sous Chef.
• Involved in Event menu planning & execution.
• Responsible for Food & Beverage safety standards and protocols.
• Responsible for training and development of staff.
• Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
• Accountable for overall food cost and food inventory levels along with food safety protocols and cleanliness.

Skills

Leadership

Communication

Multitasking

Teamwork

Adaptability

Inventory management

Education

NRA Serve Safe Manager Certification

ACF Certification CCC level

Tools

Microsoft Office

Job description

At SeaWorld, we're passionate about caring for animals. In fact, we've already rescued over 40,000 animals (and counting!). And we can save you from being stuck in just another job. Join us and help bring joy, excitement, and lasting memories to people from around the world. We're seeking enthusiastic, dedicated, and hard-working individuals to become our Ambassadors. Join us and play an important part on our incredible team!

Executive Sous Chef

At SeaWorld, we're passionate about caring for animals. In fact, we've already rescued over 40,000 animals (and counting!). And we can save you from being stuck in just another job. Join us and help bring joy, excitement, and lasting memories to people from around the world. We're seeking enthusiastic, dedicated, and hard-working individuals in a wide variety of roles. Join us and play an important part on our incredible team!

What you get to do:

• Responsible for food cost and recipe management.
• Responsible for producing a cost-effective, high-quality product in all locations. The Chef reports to the Executive Chef and must maintain a cooperating relationship with the F&B Director and other heads of departments.
• Leads menu planning and seasonal food items.
• Responsible for food inventories in-Park and in the warehouse.
• Works directly with the Executive Chef, Food & Beverage Director & Supply Chain Manager.
• Responsible for training of new cooks in collaboration with the Sous Chef.
• Involved in Event menu planning & execution.
• Responsible for Food & Beverage safety standards and protocols.
• Responsible for training and development of staff.
• Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
• Accountable for overall food cost and food inventory levels along with food safety protocols and cleanliness.
• Project a positive and motivated attitude amongst all associates.
• Ensure that all culinary operations manuals are prepared and updated.
• Delegate responsibilities to subordinates as required.
• Coach and counsel employees in a timely manner and in accordance with Company policy. Identify strengths and weaknesses and provide feedback to the individual.
• Interview and select a suitable culinary team.
• Promotes Health & Safety in the workplace and ensures all local health regulations are met.
• Able to make recommendations to the Executive Chef regarding succession planning.
• Communicate professionally and effectively with Ambassadors, Vendors and our Guests.
• Perform other duties as assigned.
• Occasionally assist other locations and areas in the park as needed.

What it takes to succeed:

• Must have a minimum of 2 years as an Sous Chef or equivalent experience in a high volume atmosphere
• Must be experienced in Inventory management control
• Must have Advanced knowledge of Food & Safety standards and protocols
• Experience as a Sous Chef managing multiple outlets
• Advanced experience in running a Culinary "Back-of-house" P&L
• Experience as a Sous Chef in a Theme Park or Amusement park atmosphere
• Kitchen experience required
• Must possess, or be able to pass, NRA Serve Safe Manager Certification
• Ability to obtain ACF (American Culinary Federation) Certification at the CCC level
• Must be at least 18 years of age
• Excellent communication skills
• Proficient in all Microsoft Office applications
• Ability to read and interpret documents
• Ability to write routine reports and correspondence
• Ability to speak effectively before groups of customers or team members
• Industry knowledge of product buying throughout the year
• Must have advanced knowledge of Food Cost & Inventory Management
• Must have advanced knowledge of menu planning and engineering
• Must have advanced knowledge of Inventory management control
• Must have advanced knowledge of Culinary Food & Safety Protocols
• Must have intermediate knowledge of Microsoft programs such as Excel and Outlook
• Multi-Tasking- Must be able to multi-task at a basic level
• Time Management - managing one's own time and adhering to the time and attendance policy
• Speaking - talking to others to convey information effectively.
• Listening - anticipating guests' needs and listening to their requests
• Writing - Must have the ability to write down orders and place them in the POS system
• Flexibility- The ability to execute other duties as requested by management.
• Attention to Detail - Job requires being careful about detail and thorough in completing work tasks.
• Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
• Teamwork- Required to work as a team and distribute reservations fairly
• Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.
• Independence - Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
• Adaptability/Flexibility - Job requires being open to change (positive or negative) and to considerable variety in the wo