The Culinary Chef is responsible for menu development and execution of the 2013 Spring Event. This position will also assist with park wide initiatives to include team member dining, cost of sales management, and menu quality/variety.
Primary Duties and Responsibilities:
2013 Spring Event: Create European themed menu consisting of entrees and desserts to be paired with beer and/or wine; determine equipment, layout, staffing, recipes, production matrices, standard operating procedures, training, product positioning, and communication; lead food safety and sanitation program; create interactive participatory guest events; act as public relations spokesperson for the event
Assist with developing menu options to increase quality and variety of team member dining
Determine opportunities to reduce cost of sales via menu modifications, waste analysis, etc.
Evaluate core park menu items to ensure food quality
Assist with creating new menu items to enhance core business
Assist with other special projects and menu development as needed
Candidates with the following qualifications will be considered:
At least five years of chef and event experience
Serv Safe Food Certification
Graduate of a Culinary Institute