Six Flags
Executive Chef
Six Flags, Trenton, New Jersey, United States,
New JerseySix Flags Great AdventureRoute 537Jackson, NJ 08527, USA
The Executive Chef sets the culinary vision of the park and guides 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.Responsibilities:Trains and manages kitchen personnel and supervises/coordinates all related culinary activities.Estimates food consumption and requisitions or purchases food.Selects and develops recipes; standardizes production recipes to ensure consistent quality.Establishes presentation techniques and quality standards.Plans and prices menus.Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen.The Executive Chef may cook selected items or for select occasions.The Executive Chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.Directly supervises kitchen personnel with responsibility for hiring, initiating corrective action, and developing the kitchen personnel. Responsible for the ongoing food education of associates and guests, constantly working to increase profitability and promote future growth of the Great Adventure Park food experience.Qualifications:This position requires the following education and experience, or an equivalent combination of both:
Education: Bachelor's Degree (4 year College or University or culinary arts degree)Experience: 5 - 7 Years Related Experience in culinary management and/or industry experience.
The ability to manage in a diverse environment with a focus on customer service is essential to success in this role.Previous experience should include very high volume food production, controlling food and labor costs, demonstration cooking, menu development and pricing, and the development of a culinary team.A love and passion for food, plus a good sense of taste and smell. Good customer service – ability to offer Best Day Experience.The ability to positively interact with all ages and skill levels. Works well under pressure. Good attention to detail. Possesses excellent written and oral communication skills, as well as proven management and organizational skills.Ability to work nights, weekends, and holiday periods to meet business needs.Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education, and personal references, per Company policy, unless prohibited by federal, state, or provincial law.Certifications:
ServSafeNote:
This job description is not intended to be all-inclusive. Team Members may perform other related duties as required, meeting the ongoing needs of the company.
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The Executive Chef sets the culinary vision of the park and guides 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.Responsibilities:Trains and manages kitchen personnel and supervises/coordinates all related culinary activities.Estimates food consumption and requisitions or purchases food.Selects and develops recipes; standardizes production recipes to ensure consistent quality.Establishes presentation techniques and quality standards.Plans and prices menus.Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen.The Executive Chef may cook selected items or for select occasions.The Executive Chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.Directly supervises kitchen personnel with responsibility for hiring, initiating corrective action, and developing the kitchen personnel. Responsible for the ongoing food education of associates and guests, constantly working to increase profitability and promote future growth of the Great Adventure Park food experience.Qualifications:This position requires the following education and experience, or an equivalent combination of both:
Education: Bachelor's Degree (4 year College or University or culinary arts degree)Experience: 5 - 7 Years Related Experience in culinary management and/or industry experience.
The ability to manage in a diverse environment with a focus on customer service is essential to success in this role.Previous experience should include very high volume food production, controlling food and labor costs, demonstration cooking, menu development and pricing, and the development of a culinary team.A love and passion for food, plus a good sense of taste and smell. Good customer service – ability to offer Best Day Experience.The ability to positively interact with all ages and skill levels. Works well under pressure. Good attention to detail. Possesses excellent written and oral communication skills, as well as proven management and organizational skills.Ability to work nights, weekends, and holiday periods to meet business needs.Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education, and personal references, per Company policy, unless prohibited by federal, state, or provincial law.Certifications:
ServSafeNote:
This job description is not intended to be all-inclusive. Team Members may perform other related duties as required, meeting the ongoing needs of the company.
#J-18808-Ljbffr