Executive Sous Chef - High-Volume Theme Park Kitchen Lead

Entertainment Places; Philadelphia (Philadelphia County); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Paid Floating Holidays

Paid Time Off

Park Tickets and Passes

Park Discounts on Food and Merchandise

Medical, Dental, and Vision Insurance

401K plan

Life Insurance

Disability Benefits

Tuition Reimbursement

Flexible Spending Accounts

Employee Assistance Program

Legal Assistance Plan

Job summary

SEAWORLD PARKS & ENTERTAINMENT seeks an Executive Sous Chef to oversee all culinary operations across Restaurants, Carts, and special events at Sesame Place. You will lead the culinary team, manage food cost, and ensure high-quality, cost-effective menu execution across venues.

The role requires at least 3 years in culinary leadership, strong food-safety knowledge, and excellence in cost management. Travel between park locations is expected; evenings, weekends, and holidays are required.

Qualifications

• Minimum of 3 years in culinary leadership.
• Advanced knowledge in Food Cost Management.
• Advanced knowledge in Menu Engineering.
• Experienced in Inventory management control.
• Advanced knowledge of Food Safety standards and protocols.
• Intermediate knowledge of Microsoft Excel and Outlook.

Responsibilities

• Oversee daily Culinary Operations of Restaurants, Carts, kiosks, and catering.
• Lead the Culinary Management team in partnership with the VP of Revenue.
• Manage food cost, inventory, and food safety protocols.
• Design menus, plan events, and execute operations across park locations.
• Train new cooks and team members and cover Culinary Department Duty Manager duties.

Skills

Culinary leadership

Food cost management

Menu engineering

Inventory control

Food safety standards

MS Excel / Outlook

Job description

SEAWORLD PARKS & ENTERTAINMENT seeks an Executive Sous Chef to oversee all culinary operations across Restaurants, Carts, and special events at Sesame Place. You will lead the culinary team, manage food cost, and ensure high-quality, cost-effective menu execution across venues.

The role requires at least 3 years in culinary leadership, strong food-safety knowledge, and excellence in cost management. Travel between park locations is expected; evenings, weekends, and holidays are required.