Executive Chef

Overview

Lead the kitchen. Craft the experience. Serve unforgettable flavors. At Aquarium Restaurant, every dish is part of an immersive underwater adventure. We’re seeking an Executive Chef who can combine culinary excellence with creativity, manage a high-volume kitchen, and deliver consistent, flavorful dishes that delight every guest.

If you thrive in a dynamic, fast-paced environment, love mentoring a team, and are passionate about turning every plate into a memorable experience, this is your chance to lead the heart of the culinary adventure.

Benefits

Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic *Application deadline is 9/15/2026.

Click on "Apply" to submit for this position. EOE #LI-KJ1 Pay Range USD $90,000.00

• USD $105,000.00 /Yr. Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic *Application deadline is 9/15/2026. Click on "Apply" to submit for this position. EOE #LI-KJ1