Sous Chef

At Six Flags Qiddiya City, The Sous Chef - F&B Culinary will be responsible for assisting the Executive Sous Chef in planning and directing culinary operations of the Food and Beverage department at Six Flags Qiddiya City. This role requires an in-depth food repertoire and culinary product knowledge, combined with food creativity, innovation and flair, and the tactical ability to lead a team of chefs. Demonstrates a strong disciplined work ethic and the ability to competently lead, motivate and inspire a diverse multi-cultural cast of team members and support staff. Flexibility to work evenings, weekends and holidays as required

Requirements:
Education:

High School Certification Culinary Degree

or Similar work Experience

Food Manager Sanitation Certification from Accredited Program such as ServSafe or Highfield PIC.

Experience: 0-5 years of experience in a similar leadership role

Experience in high volume kitchen environments-Restaurants/Hotels/Theme Parks/Sports and Entertainment sectors.

Skills:

• Ability to work consistently in a fast-paced environment and to handle multiple tasks
• Exemplary knowledge of food safety and hygiene regulations
• Proven leadership capabilities, able to competently lead, motivate, supervise and inspire others

Core Competencies:

• Effective organization skills and personal time management to ensure smooth operations and the timely delivery of food to guests.
• Strong leadership and communication skills are vital for a sous chef to be an effective manager