Sous Chef

Responsibilities

Assist the Executive Sous Chef in planning and directing culinary operations of the Food and Beverage department at Six Flags Qiddiya City. 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.

• Education: High School Certification, Culinary Degree, or similar work experience
• 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 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.