Executive Sous Chef — Theme Park Culinary Leader

SeaWorld; Philadelphia (Philadelphia County); On-site; USD 90,000 - 115,000; Full time

Benefits offered by this job

Paid Time Off

Park Tickets and Passes

Park Discounts on Food and Merchandise

Medical, Dental, and Vision Insurance

401K plan

Tuition Reimbursement

Employee Assistance Program

Job summary

Sesame Place is seeking an Executive Sous Chef to oversee daily culinary operations across restaurants, carts, kiosks and catering. You will lead the culinary management team, manage food cost and inventory, and design menus for seasonal items and events.

The role requires 3+ years in culinary leadership, strong food-safety knowledge, and the ability to train staff while coordinating with marketing for guest-focused menu items.

Qualifications

• 3+ years in culinary leadership in a high-volume setting.
• Advanced knowledge in Food Cost Management.
• Advanced knowledge in Menu Engineering.
• Inventory management control experience.
• Experience as a Chef or Sous Chef in a Theme Park or Amusement park preferred.
• Driver’s license required.
• Advanced knowledge of Food Safety standards and protocols.

Responsibilities

• Oversee all daily Culinary Operations of Restaurants, Carts & Kiosks, Specialty Snacks, Catering, & Special events.
• Lead Culinary Management team with the Vice President of Revenue.
• Be accountable for food cost and inventory levels along with food safety protocols and cleanliness.
• Responsible for food cost and recipe management including menu design, planning and execution.
• Engage with social media marketing to create marketable items for guests.
• Lead menu planning and seasonal food items; cover Culinary Department Duty Manager.
• Train and develop new cooks and team members; oversee inventories in-park and warehouse.

Skills

Customer service

Detail oriented

Organizational skills

Communication

Leadership

Supervisory abilities

Active listening

Tools

Excel

Outlook

Job description

Sesame Place is seeking an Executive Sous Chef to oversee daily culinary operations across restaurants, carts, kiosks and catering. You will lead the culinary management team, manage food cost and inventory, and design menus for seasonal items and events.

The role requires 3+ years in culinary leadership, strong food-safety knowledge, and the ability to train staff while coordinating with marketing for guest-focused menu items.