Overview:
The Executive Sous Chef is responsible for coordinating the production of food for all in‑park locations, picnics and catering events, and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment’s notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks.

Salary range: $70,304 - $90,500 / annually

Responsibilities:

+ Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including ...