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Six Flags Over Georgia is seeking an experienced and innovative leader to join our Food & Beverage Operations team as the Executive Chef. This person 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 vision.
Specific Duties and Responsibilities
- Plan and price menus. Develop and implement recipes; standardize production recipes to ensure consistent quality of food and presentation. Establish presentation technique and quality standards.
- Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques for event. May cook select menu items or for select occasions.
- 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 Park’s food experience.
- Create product requisitions and monitor weekly supplies inventory and food consumption. Must focus on controlling costs and managing waste.
- Ensure compliance with standard operating procedures and food safety regulations and procedures. Ensure continued compliance with local Health Department sanitation guidelines and codes.
- Ensure team is aware of and adhere to all Guest Service standards and principles.
- Assist in the development of the Food & Beverage annual business plan.
- Monitor department team member voice survey scores and assist in the development of initiatives to address areas of needed improvement.
- Model and enforce all park policies and procedures and maintain all Six Flags standards.
- Perform periodic performance evaluations of staff.
- Perform all other job duties as assigned.
Reporting Structure
- Reports directly to the Corporate Regional Chef and Food & Beverage Manager or their designee.
Salary Range: $90,000-100,000
Skills and Qualifications
- At least five (5) years management and/or senior supervisory experience in culinary management, restaurant management, or Bachelor’s Degree in Culinary Arts or related field is required.
- 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 Culinary Arts and creating a positive food & beverage 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.
- Will be required to work various shifts as project and park needs dictate, including nights, weekends and holidays.
- Experience supervising large teams and interfacing with all levels of management.
- Certified in Safe Food Handling and responsible alcohol service (TIPS) or obtain certification within 60-days.
- Strong organizational skills and ability to manage multiple operations with minimal supervision.
- Must be professional, energetic, self-motivated, and able to motivate others, and have a positive attitude.
