Executive Chef

POSTING

Seeking a highly experienced and dynamic Executive Chef to lead the development of a guest-centric culinary team. This role is responsible for recruiting training mentoring and managing a high-performing culinary team while fostering a culture of excellence engagement and accountability. The Executive Chef will provide strategic leadership and operational oversight of all culinary functions across 22 restaurants carts special events and catering operations ensuring exceptional quality consistency innovation and guest satisfaction.

The Executive Chef sets the culinary vision for the park and provides strategic leadership for all culinary operations. This position oversees food quality menu development food safety programs production systems financial performance labor planning inventory management and culinary team development. The Executive Chef ensures the consistent execution of culinary standards across all foodservice locations catering operations picnic programs special events and central production facilities.

The Executive Chef reports directly to the Vice President of In-Park Services (IPS) and maintains a functional reporting relationship with the Director of Food & Beverage. This position provides leadership to culinary team members while partnering with park leadership to drive innovation profitability operational excellence and guest satisfaction.

Culinary Leadership & Menu Development

• Entertains and delights guests by offering creative and innovative menu options across our restaurants and during limited-time seasonal events throughout the year. Continuously evaluates and enhances food and beverage offerings to increase guest satisfaction encourage repeat visitation and drive revenue growth.
• Develops and maintains the park culinary vision and strategic direction.
• Leads recipe creation development testing standardization and implementation.
• Plans prices and maintains menus aligned with guest expectations and financial objectives.
• Researches emerging food trends and develops seasonal and promotional menus.
• Ensures consistency in food quality taste presentation and portion control.

Culinary Operations & Team Leadership

• Inspires and develops a high-performing culinary team through effective coaching teaching direction and clear communication. Fosters a culture of excellence by
• reinforcing standards sharing the guest perspective and empowering team members to consistently deliver exceptional food quality service and memorable dining experiences.
• Provides strategic leadership for all park culinary operations.
• Directly supervises Kitchen Managers and culinary leadership personnel.
• Oversees hiring onboarding training coaching evaluations succession planning and retention.
• Establishes staffing plans and labor strategies.

Food Safety Sanitation & Compliance

• Ensures compliance with company policies and regulatory requirements.
• Maintains food safety sanitation and quality assurance programs.
• Conducts routine inspections of culinary facilities.
• Maintains required compliance records and documentation.

• Develops and manages annual operating budgets and labor plans.
• Monitors food cost labor cost inventory levels and controllable expenses.
• Establishes purchasing strategies PAR levels and inventory controls.
• Partners with Purchasing and Warehouse teams.
• Analyzes reports for profitability improvements.

Facilities Equipment & Operational Excellence

• Ensures proper operation and maintenance of culinary facilities and equipment.
• Identifies capital equipment needs and improvement initiatives.
• Coordinates preventive maintenance efforts.
• Leads continuous improvement initiatives.

Administrative & Communication Duties

• Provides operational financial and staffing updates to leadership.
• Prepares reports forecasts schedules and budgets.
• Maintains effective communication with departments and vendors.
• Performs other duties as assigned.

Qualifications

• Bachelors Degree in Culinary Arts Hospitality Management Food Service Management Business Management or related field required; culinary degree preferred.
• Minimum 810 years of progressively responsible culinary leadership experience including 5 years of senior leadership experience overseeing multiple foodservice outlets catering operations or large-scale culinary production
• Proven ability to build and develop a culinary team from the ground up establishing a strong culture of accountability collaboration and excellence. Has successfully recruited trained and mentored team members to perform at a high level enabling consistent execution of quality standards with minimal oversight while maintaining a strong focus on the guest experience.
• Demonstrated success in menu development purchasing inventory management budgeting and labor management.
• Strong understanding of food safety regulations and sanitation programs.
• Experience managing catering banquet picnic and special event operations.
• Strong financial acumen including forecasting and cost control.
• Proficient in Microsoft Outlook Excel and Word.
• Valid California Food Handler Card and ServSafe Food Manager Certification required.
• Valid driver license required.
• Ability to work nights weekends and holidays.