At SeaWorld, we're passionate about caring for animals. In fact, we've already rescued over 40,000 animals (and counting!). And we can save you from being stuck in just another job. Join us and help bring joy, excitement, and lasting memories to people from around the world. We're seeking enthusiastic, dedicated, and hard-working individuals to become our Ambassadors. Join us and play an important part on our incredible team! Executive Sous Chef – (SeaWorld, Discovery Cove & Aquatica Orlando) At SeaWorld, we’re passionate about caring for animals. In fact, we’ve already rescued over 40,000 animals (and counting!). And we can save you from being stuck in just another job. Join us and help bring joy, excitement, and lasting memories to people from around the world. We’re seeking enthusiastic, dedicated, and hard-working individuals in a wide variety of roles. Join us and play an important part on our incredible team! About the role You’ll lead culinary for catering, banquets, and events across all three Orlando parks: SeaWorld Orlando, Discovery Cove, and Aquatica. That runs from private events to large groups of 3,000–5,000 guests, plus our seasonal food festivals and holiday events. You’ll lead a team of 2 Sous Chefs, 2 Supervisors, and about 50 cooks. This is a hands-on leadership role. You’ll spend time on the line, and just as much time training your team, running the numbers, and building the systems behind each event. What you get to do Culinary and events Lead culinary execution for catering, banquets, and group events at all three Orlando parks Run the food side of seasonal food festivals and holiday events: menu concepts, recipes, costing, prep, cooking, and execution Create and standardize recipes, including international cuisine Plan menus with event, sales, and operations partners Represent the culinary team on camera for local news, TV, and media features Leadership and development Lead, coach, and develop 2 Sous Chefs, 2 Supervisors, and about 50 cooks Build and deliver training so the team runs at a high level without you on every station Interview and select culinary talent, and make succession planning recommendations Coach and counsel ambassadors on time and in line with company policy Business and administration (about 30% of the role) Own cost of goods (COGs), food cost, and recipe costing for catering and events Work with Purchasing and Supply Chain on product sourcing, ordering, and inventory, both in-park and in the warehouse Manage the culinary back-of-house P&L for catering Keep culinary operations manuals, recipes, and standards documented and up to date Write reports and communicate professionally with Ambassadors, vendors, and guests Safety and standards Own food safety standards and protocols, and make sure all local health regulations are met Make sure kitchen equipment is used safely and correctly, cleaned, and maintained Promote health and safety across all kitchens Perform other duties as assigned What it takes to succeed Required 5+ years of banquet and catering culinary leadership Experience running high-volume events of 3,000–5,000 guests Experience leading Sous Chefs, supervisors, and large culinary teams Strong knowledge of food cost, COGs, recipe costing, and inventory control Strong knowledge of menu planning and engineering, including international cuisine Advanced knowledge of food safety standards and protocols ServSafe Manager Certification, or able to obtain it ACF (American Culinary Federation) certification, or able to obtain it at the CCC level Comfortable being on camera and representing the team in news and TV appearances Intermediate skill in Microsoft Office, including Excel and Outlook Must be at least 18 years of age Preferred Food festival or large seasonal event experience Theme park, resort, or multi-outlet experience Back-of-house P&L management experience Who thrives here You have grit. Long event days, peak seasons, and big guest counts energize you instead of wearing you down. You’re a teacher, not just a doer. You know the role only works when your team can run without you. You keep up with the admin side (costing, ordering, paperwork) as consistently as the cooking. You stay calm, organized, and flexible when plans change. The perks of the position Paid Floating Holidays Paid Time Off Complimentary Park Tickets and Passes Park Discounts on Food and Merchandise Medical, Dental, and Vision Insurance 401K Retirement plan Voluntary Insurance Life Insurance Disability Benefits Dependent and Health Care Flexible Spending Accounts Employee Assistance Program Legal Assistance Plan The perks of the position: Paid Time Off Complimentary Park Tickets and Passes Park Discounts on Food and Merchandise Medical, Dental, and Vision Insurance 401K Retirement plan Voluntary Insurance Life Insurance Disability Benefits Tuition Reimbursement Dependent and Health Care Flexible Spending Accounts Employee Assistance Program Legal Assistance Plan EEO Employer: SEAWORLD PARKS & ENTERTAINMENT IS AN EQUAL OPPORTUNITY EMPLOYER. ALL APPLICANTS WILL BE CONSIDERED WITHOUT REGARD TO AGE, RACE, COLOR, RELIGION, SEX, NATIONAL ORIGIN, SEXUAL ORIENTATION, PREGNANCY, GENDER IDENTITY OR EXPRESSION, DISABILITY OR COVERED VETERAN STATUS. United Parks & Resorts is a world-renowned leader in the themed-park and entertainment industry. Our success is built on a passion for caring for animals and a dedication to delivering positive, memorable experiences to people from around the world. We’re also committed to helping ambitious people achieve their professional best. We’re always seeking exceptionally skilled and knowledgeable individuals for a variety of roles throughout our organization.

Executive Sous Chef.

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