Executive Sous Chef — Theme Park Culinary Leader

SeaWorld Parks & Entertainment; Langhorne (Bucks County); Sur place; USD 75 000 - 105 000; Plein temps

Avantages offerts par ce poste

Paid Time Off

Park Tickets

Park Discounts

Résumé du poste

Sesame Place is seeking an Executive Sous Chef to lead the Culinary Management team and oversee daily operations, food cost, and inventory. You will design menus, manage recipes, and collaborate with marketing to create engaging guest experiences.

The role requires strong leadership, at least 3 years in culinary leadership, and advanced knowledge of food safety and cost control. Candidate should be able to work evenings and weekends in a dynamic park setting.

Qualifications

• Minimum of 3 years in culinary leadership.
• Advanced knowledge in Food Cost Management.
• Advanced knowledge in Menu Engineering.
• Experience with Inventory management control.
• Advanced knowledge of Food & Safety standards and protocols.
• Intermediate knowledge of Microsoft programs such as Excel and Outlook.

Responsabilités

• Lead, develop, and oversee the Culinary Management team.
• Oversee daily Culinary Operations
• Be accountable for overall food cost and inventory levels along with food safety protocols and cleanliness
• Responsible for food cost and recipe management including menu design, planning and operational execution
• Engage with social media marketing department to create fun, creative items to market to guests
• Lead menu planning and seasonal food items
• Cover Culinary Department Duty Manager
• Be responsible for food inventories in-Park and in the warehouse
• Be responsible for training of new cooks and team members
• Be involved in event menu planning & execution

Connaissances

Culinary leadership

Food cost management

Menu engineering

Inventory management

Food safety

Excel

Outils

Excel

Outlook

Description du poste

Sesame Place is seeking an Executive Sous Chef to lead the Culinary Management team and oversee daily operations, food cost, and inventory. You will design menus, manage recipes, and collaborate with marketing to create engaging guest experiences.

The role requires strong leadership, at least 3 years in culinary leadership, and advanced knowledge of food safety and cost control. Candidate should be able to work evenings and weekends in a dynamic park setting.