Executive Chef
SeaWorld • Tampa, FL4d • Hybrid
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Executive Chef
SeaWorld•Tampa, FL
•Hybrid
About The Position
Busch Gardens is a place of thrills, fun and positive, lasting memories. As a key member of our team, you'll play a major role in bringing happiness and excitement to people from around the world. If you're dedicated, dependable and driven to deliver exceptional guest service, this is a place for you! You’ll oversee all daily Culinary Operations of Restaurants, Carts & Kiosks, Specialty Snacks, Banqueting, Catering, & Consumer events. You will be involved with menu design, planning and operational execution. Ultimately, you will be the face of the Food Program and will also be required to engage with social media marketing department to create fun, creative items to market to guests.
Requirements
- 3+ years’ experience as an Executive Chef or Executive Sous Chef in a high-volume atmosphere or similar multi-outlet venues
- Advance knowledge in Food Cost & Inventory Management, and Menu Engineering
- Advance knowledge of Culinary Food & Safety Protocols
- Menu planning and engineering experience
- Experience in running a Culinary “Back-of-house” P&L
- Working knowledge of Microsoft programs such as Excel and Outlook
- Must adhere to the Parks time and attendance policy
- Flexible and solution-driven with strong organizational, multi-tasking and time- management skills
- Outstanding communication and interpersonal abilities
- Proven supervisory skills
- Strong and consistent customer service orientation
Nice To Haves
- Chef experience in a Theme Park preferred
- May require travel to other park locations
Responsibilities
- Oversees all daily Culinary Operations
- Manage all kitchen (back of house) staff including the Sous Chefs, production bakery staff and all line cooks
- Oversee the Production Bakery
- Responsible for producing a cost-effective, high-quality product in all locations.
- Report into the VP of F&B and must maintain a cooperating relationship with the F&B Director and other heads of departments.
- Responsible for food cost and recipe management along with food safety protocols and cleanliness.
- Leads menu planning and seasonal food items
- Responsible for food inventories in-Park and in the warehouse
- Responsible for training of new cooks in collaboration with the Sous Chef
- Involved in Event menu planning & execution
- Responsible for Food & Beverage safety standards and protocols
- Responsible for training and development of staff
- Costing out menus, turning in event recaps with proper costs, documenting and holding Ambassadors accountable, and all other paperwork as required
Benefits
- Paid Time Off
- Complimentary Park Tickets and Passes
- Park Discounts on Food and Merchandise
- Medical, Dental, and Vision Insurance
- 401K Retirement plan
- Voluntary Insurance
- Life Insurance
- Disability Benefits
- Tuition Reimbursement
- Dependent and Health Care Flexible Spending Accounts
- Employee Assistance Program
- Legal Assistance Plan
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
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