Executive Chef

Overview

Kings Island is seeking a dynamic and visionary Executive Chef to lead all culinary operations across the park. This role serves as the senior culinary leader responsible for delivering exceptional food experiences across quick service locations, full-service restaurants, catering, and special events.

The ideal candidate brings a balance of creativity, operational excellence, and strong leadership to drive quality, consistency, and innovation while developing high-performing teams.

Responsibilities

• Serve as the culinary leader for all Food & Beverage operations, setting the strategy for menu innovation, product quality, and guest experience.
• Oversee culinary execution across all venues, including quick service outlets, full-service restaurants, catering, and park-wide events.
• Lead menu and recipe development in partnership with the Director of Food & Beverage, ensuring offerings are innovative, cost-effective, and aligned with guest expectations.
• Establish and maintain high standards for food quality, presentation, and consistency across all locations.
• Develop and implement production standards, forecasts, and procedures to support operational efficiency and business goals.
• Monitor inventory, purchasing, and product utilization to ensure effective cost management and profitability.
• Ensure compliance with all local, state, and federal food safety regulations; lead all health inspections and audits with a focus on excellence.
• Build, mentor, and lead a cohesive culinary leadership team including Executive Sous Chefs, Sous Chefs, and Kitchen Managers.
• Create and promote a culture of accountability, inclusivity, engagement, and continuous improvement.
• Develop training programs that reinforce company standards, elevate culinary skills, and support leadership development.
• Set performance expectations, coach leaders, and evaluate team performance to drive operational success and guest satisfaction.
• Ensure adherence to standardized recipes, procedures, purchasing guidelines, and equipment usage across all kitchens.

Qualifications

• Minimum 10 years of progressive experience in food & beverage operations
• Minimum 5 years of experience as an Executive Chef or in a senior culinary leadership role
• Proven success managing high-volume, multi-unit culinary operations
• Strong leadership, team development, and organizational skills
• Demonstrated ability to drive quality, consistency, and innovation at scale
• Culinary degree preferred
• ServSafe Manager certification preferred (or ability to obtain)
• ServSafe Alcohol certification preferred