Executive Sous Chef

SeaWorld•Orlando, FL

About The Position

The Executive Sous Chef is responsible for food cost and recipe management and for producing cost-effective, high-quality food across all locations. The role reports to the Executive Chef and maintains a cooperative relationship with the Food & Beverage Director and other department heads. The Executive Sous Chef works with the Executive Chef, Food & Beverage Director, and Supply Chain Manager on culinary operations. The position leads menu planning and seasonal food offerings, manages in-park and warehouse food inventories, and participates in event menu planning and execution. It oversees food and beverage safety standards, food preparation equipment use and maintenance, inventory levels, cleanliness, and food safety protocols. The role also trains and develops staff, helps train new cooks with the Sous Chef, maintains culinary operations manuals, delegates work, coaches and counsels employees, and interviews and selects culinary team members. The Executive Sous Chef promotes workplace health and safety, ensures compliance with local health regulations, contributes succession-planning recommendations, and communicates professionally with Ambassadors, vendors, and guests. The role may occasionally assist other park locations or areas and perform other duties as assigned.

Requirements

At least 2 years of experience as a Sous Chef or equivalent experience in a high-volume environment.
Experience managing inventory control.
Advanced knowledge of food safety standards and protocols.
Experience as a Sous Chef managing multiple outlets.
Advanced experience managing a culinary back-of-house profit and loss statement.
Kitchen experience.
Possess or be able to pass the NRA Serve Safe Manager Certification.
Be able to obtain American Culinary Federation Certification at the CCC level.
At least 18 years of age.
Excellent communication skills.
Proficiency in Microsoft Office applications; intermediate knowledge of programs such as Excel and Outlook is also specified.
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.
Advanced knowledge of food cost and inventory management, menu planning and engineering, inventory management control, and culinary food safety protocols.
Ability to multitask at a basic level and manage time while adhering to the time and attendance policy.
Ability to communicate information effectively, listen and anticipate guest needs, and write down orders and enter them in the POS system.
Flexibility to perform other duties as requested by management.
Attention to detail and thoroughness in completing work tasks.
Cooperative, dependable, and team-oriented approach to work.
Ability to work independently with little or no supervision.
Adaptability to change and variety in the workplace.

Nice To Haves

Experience as a Sous Chef in a theme park or amusement park environment.

Responsibilities

Manage food costs and recipes.
Produce cost-effective, high-quality food across all locations.
Lead menu planning and seasonal food offerings.
Manage food inventories in the park and warehouse.
Collaborate with the Executive Chef, Food & Beverage Director, and Supply Chain Manager.
Train new cooks in collaboration with the Sous Chef and support staff training and development.
Participate in event menu planning and execution.
Oversee food and beverage safety standards and protocols.
Ensure food preparation equipment is used safely and correctly and is cleaned and maintained.
Maintain appropriate food cost and inventory levels, food safety protocols, and cleanliness.
Promote a positive and motivated attitude among associates.
Prepare and update culinary operations manuals.
Delegate responsibilities to subordinates as required.
Coach and counsel employees in accordance with company policy, identify strengths and weaknesses, and provide feedback.
Interview and select culinary team members.
Promote workplace health and safety and ensure local health regulations are met.
Make succession-planning recommendations to the Executive Chef.
Communicate professionally and effectively with Ambassadors, vendors, and guests.
Occasionally assist other park locations and areas as needed.
Perform other duties as assigned.