Job Description

Overview:Chef Job Type: Full- Time Pay Rate: $22/hr. Category: Food and Beverage Location: Six Flags Fiesta Texas in San Antonio, Texas WHAT WE PROVIDE This is a Full-Time position with a competitive pay range based on experience. As a Six Flags Fiesta Texas team member, you’ll enjoy great benefits including free park admission for you and a guest, additional complimentary tickets, a 40% discount on merchandise, flexible scheduling, weekly pay, DailyPay access, and the opportunity to be part of a world-class entertainment company focused on safety, innovation, and fun. Responsibilities:As the Chef at Six Flags Fiesta Texas, you will oversee the daily preparation, organization, and production of all commissary and pantry operations across the park. You’ll ensure that all food items meet quality, safety, and cost standards while supporting Food & Beverage outlets with accurate, timely, and creative food production. You’ll be the culinary backbone behind our park’s high-volume dining experience; balancing efficiency, consistency, and flavor. HOW YOU WILL DO IT Plan, organize, and oversee daily operations of the central commissary. Manage the preparation, packaging, and distribution of bulk and prepped food to park outlets. Create and maintain recipes, prep sheets, and production schedules ensuring consistency and quality. Supervise food prep staff, ensuring proper training, sanitation, and adherence to food safety guidelines. Monitor product levels, rotation, and storage to minimize waste and control food costs. Collaborate with Purchasing and Inventory teams to ensure accurate ordering and receiving of goods. Coordinate with Park Cooks and Food & Beverage leadership for seasonal menu changes and event needs. Maintain cleanliness and organization of commissary kitchens, coolers, and storage areas. Enforce proper ServSafe standards across all food handling operations. Lead by example; ensuring teamwork, professionalism, and a positive kitchen culture. Qualifications:Minimum 3 years of experience in a high-volume kitchen or commissary environment; theme park, resort, or institutional experience preferred. Must be at least 18+ years of age Proven ability to lead and train kitchen staff. Strong knowledge of food preparation techniques, kitchen operations, and sanitation standards. Ability to manage multiple priorities under time-sensitive conditions. Working knowledge of inventory systems and production tracking. ServSafe certification or ability to obtain within 30 days of hire. Excellent communication and organizational skills. Flexibility to work varied shifts including weekends, holidays, and nights. OTHER NOTES All other duties as assigned or necessary to support the park as a whole. Reports to the Executive Chef

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