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 guides creativity and culinary processes 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 events.
• May cook select menu items or for select occasions.
• Directly supervise kitchen personnel with responsibility for hiring, initiating corrective action, and developing the kitchen personnel.
• Responsible for the ongoing and constant food education of our associates and guests.
• Create product requisitions and monitor weekly supplies inventory and food consumption.
• 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 adheres 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.

• Competitive salary ranging from $90,000 to $100,000.
• Opportunity for career growth within Six Flags.
• Hands-on leadership role in a dynamic environment.
• Engagement in culinary vision and creativity.

• At least five years of management and/or senior supervisory experience in culinary management.
• Experience in high-volume food production and controlling costs.
• Strong written and oral communication skills.
• Ability to work under pressure and manage multiple operations.
• Certified in Safe Food Handling and responsible alcohol service (TIPS).