The Executive Chef is responsible for the efficient and effective management of all food & beverage outlets working alongside the VP and/or Director of Food & Beverage within all areas of the park(s) and reinforcing the KBF and Six Flags Goals and Expectations of Quality. This position is responsible for the overall management of the kitchens, including supervising activities of cooks, coordinating and actively participating in special event operations and monitoring food and labor costs.  Coordinates and control the total function of the kitchen pertaining to safety, sanitation, food production and quality assurance within the parks.  Provides clear direction, communication, follow-through and effectively leads and manages staff to meet or exceed company and applicable agency standards.   Works with other managers to deliver the highest possible customer service and high-volume revenue.  The Executive Chef position oversees the main central kitchen and baker, and all 45+ culinary locations in the park.  They will oversee a staff of over 50 direct team members and 400 culinary indirect team members.  They are responsible for central kitchen cost of sales and indirect park cost of sales, labor and operation supplies.  They produce over 200 new menu items per year.  They must maintain a 91% safety and sanitation score annually. Demonstrates and upholds core values, while working nights, weekends, holidays and peak seasons according to business needs.

Salary details: $103,200 - $137,600/yr. based on experience 

• Hands-on management of day-to-day operations of all food outlet kitchens.  Implements and enforces all departmental and organizational policies and procedures.  Assures staff compliance with all standards, policies, and procedures.  Manage all key culinary associates, i.e., Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development.
• Oversee inventory of food products and coordinates product ordering and receiving within corporate specifications. Maintain clean and orderly kitchens to comply with State and local Health Department regulations.
• Performs regularly scheduled product testing of food items to ensure consistency of ingredient profiles, product specification, product presentation, and quality are present.  Ensures all quality tools including checklists are available and properly completed per company standard daily. Provides training and development to all culinary staff including Sous Chefs, Managers and Supervisors, to maintain the highest standard of production and food quality. Ensures associate performance is properly managed, utilizing all appropriate means including training, coaching, counseling and discipline. Maintains proper staffing levels for key positions according to business needs.
• Administers Corrective Counseling process, training and development, appraisals, payroll accountability Acts as role model.  Plan menus, catering packages, and daily specials maintaining financial responsibility for the menu mix.  Analyze menu and food costs and the preparation of cost and quality efficient menus/specials.
• Provide leadership to their key culinary leaders that enforce break and meal periods to subordinates in compliance with park, state, and/or federal guidelines.  Creates scheduling for all Central Kitchen associates, ensures time and attendance requirements in accordance with scope of position expectations.
• Performs weekly inventory of main central kitchen. Creates requisitioning and purchasing reports within corporate specifications. Maintains effective vendor relationships.
• Prepares, receives, and reviews various records and reports including food bid sheets, budget/reprojections, operations reports, cost of sales reports, invoices, schedules, labor reports, POS report, waste sheets, safety reports, performance.  Then provides guidance to adjust as needed based on reports.
• Prepare reports regarding food and menu analysis.  Prepare annual budgeting and ensure all fiscal responsibilities are met.  Oversees inventory management to assure all outlets par levels are adequately always supplied.

• Associate's degree / vocational or technical school, emphasis in Culinary Arts / Food & Beverage preferred. 
• Preferred certifications: ServSafe manager and ServSafe alcohol.
• At least 8-10 years or experience as an Executive Chef preferred.
• At least 5+ years of prior leadership/management experience overseeing a large group.
• Ability to successfully complete required department certifications.   
• Ability to work without direct supervision.
• Proficient in computer skills and software programs such as Microsoft Word and Excel.  Recipe costing and writing.
• Ability to work nights, weekends, holidays, and peak seasons based on business needs.