Executive Chef

Overview

The Executive Chef sets the culinary vision of the park and guide creativity and culinary processes; working hands-on while serving in a leadership role.  This position works closely with internal resources to set the standards of quality, performance, and merchandising of all products to meet the culinary vison.

Responsibilities

• Trains and manages kitchen personnel and supervises/coordinates all related culinary activities
• Estimate food consumption and requisition or purchase food
• Select and develop recipes; standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards
• Plan and price menus
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen.
• The executive chef may cook selected items or for select occasions.
• The executive chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
• Directly supervises kitchen personnel with responsibility for hiring, initiating corrective action and developing the kitchen personnel and is also responsible for the ongoing and constant food education of our associates and guests, constantly working to increase profitability and promote future growth of the Six Flags New England food experience.

Qualifications

This position requires the following education and experience, or an equivalent combination of both:

Education: Bachelor's Degree (4 year College or University or culinary arts degree)

Experience: 5 - 7 Years Related Experience in culinary management and or/industry experience

• The ability to manage in a diverse environment with focus on customer services is essential to success in this role.
• Previous experience should include very high volume food production, controlling food and labor cost, demonstration cooking, menu development and pricing and the development of a culinary team. 
• A love and a passion for food plus a good sense of taste and smell good customer service – ability to offer Best Day Experience.
• The ability to positively interact with all ages and skill levels. Works well under pressure. Good attention to detail.  Possess excellent written and oral communication skills, as well as proven management and organizational skills.
• 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.

Certifications: ServSafe