Shellfish Jobs in Usa

Founded in 1984, Best Formulations LLC, a diversified nutraceutical and personal care company headquartered in City of Industry, California, is a contract manufacturer of thousands of branded SKUs, including high quality nutritional supplements. At the core of our ethos is a dedication to personal care, where every product is crafted with meticulous attention to detail and the highest standards of quality. Our longstanding expertise in contract manufacturing dietary supplements has uniquely positioned us as leaders in research, regulatory compliance, and quality assurance.

About the role:

We are seeking an experienced Quality Executive to lead our Quality Compliance and Quality Control functions within a dynamic lab environment. This role is pivotal in ensuring that all products meet regulatory standards, customer expectations, and internal quality benchmarks. The ideal candidate will champion a Quality by Design approach, fostering a culture of continuous improvement and operational excellence.

How will you contribute:

Quality Compliance:

• Ensure adherence to all relevant regulatory requirements (FDA, GMP, ISO, etc.) for nutraceutical manufacturing.
• Maintain and update quality systems, SOPs, and documentation to meet compliance standards.
• Oversee audits (internal, external, and customer) and manage corrective/preventive actions.

Quality Control:

• Lead and manage QC operations, including raw material, in-process, and finished product testing.
• Ensure robust analytical and microbiological testing processes are in place and validated.
• Collaborate with R&D and production teams to resolve quality issues promptly.

Strategic Leadership:

• Develop and implement a Quality by Design framework across all processes.
• Drive continuous improvement initiatives to enhance product quality and operational efficiency.
• Build and mentor a high-performing quality team.

Minimum Requirements/Qualifications:

• Bachelor’s or master’s degree in quality assurance, Chemistry, Pharmaceutical Sciences, or related field.
• Minimum 8+ years of experience in Quality roles within nutraceutical, pharmaceutical, or food manufacturing industries.
• Previous experience in dietary supplements manufacturing, specifically with soft gel dosage forms, is highly preferred.
• Strong knowledge of regulatory requirements (FDA, GMP, ISO standards) and other regulatory frameworks relevant to nutraceutical manufacturing.
• Proven experience in managing audits and compliance programs.
• Familiarity with analytical and microbiological testing methods.
• Excellent communication, interpersonal, and organizational skills.
• Certifications preferred: ASQ Certified Quality Auditor (CQA), Certified Quality Engineer (CQE), Preventive Controls Qualified Individual (PCQI) or other relevant quality or regulatory certifications.

Work Environment:

• May involve exposure to allergens such as Soy, Wheat, Fish, Shellfish, Milk, Egg, Tree Nuts and Sesame.

More about us:

As a valued strategic partner, Best Formulations offers a comprehensive program of services, turnkey solutions, and client support that is unmatched in the industry. Our product development team can provide customized, proprietary formulations designed specifically to meet the needs of our customers and their method of distribution. Our vertically integrated manufacturing and packaging process allows us to schedule flexible production runs to respond quickly to shifting market demands. Every step of the way, we are committed to your growth and success!

"To develop and strengthen mutually beneficial relationships with our employees, customers, and business partners by providing the highest quality products and the Best customer service. Together We Grow!"

EEO Statement

Best Formulations is an equal opportunity employer committed to employing a diverse workforce and providing accommodations for people with disabilities in all parts of the hiring process as required under its Employment Accommodation Policy. Best Formulations will work with applicants to meet accommodation needs that are made known to Best Formulations in advance.

COPPER RIVER SEAFOODS, INC.

REFRIGERATION TECHNICIAN/ENGINEER - Plant Operation

POSITION PURPOSE

Refrigeration Technician/Engineer- carries out all activities/duties in repair, maintenance, and installation of machines, tools, and equipment. This position also is involved in the maintenance or repair of buildings, grounds, and utility systems of the production plant.

RESPONSIBILITIES & DUTIES

• Repairing and maintaining vessel or plant equipment and machinery including generators, fish processing equipment, deck cranes, blast freezers, refrigerant-containing equipment, ship elevators, fish pumps, forklifts, and company vehicles. Refrigeration equipment are the primary responsibility.
• Assisting with the operation of the ammonia or Freon refrigeration systems.
• Maintaining current and accurate documentation of rounds and maintenance activities.
• Develop familiarity with, and carrying out all tasks in accordance to, the Process Safety Management (PSM) Plan, standard operating procedures (SOPs), OSHA standards, environmental compliance requirements, and emergency response procedures.

JOB ENVIRONMENT

• Duties are performed at a seafood processing facility located in Alaska.
• The position may be assigned to any CRS plant as needed.
• Work conditions may be cold, wet and noisy.

REQUIREMENTS

• Current enrollment in or completion of a relevant technical degree or certification (preferably one involving electrical systems, refrigeration, or mechanical engineering) or related experience.
• Work experience demonstrating a general maintenance and repair background.
• Welding and fabrication ability with aluminum and stainless steel preferred.

QUALIFICATIONS INCLUDE

• Must be 18 years of age or older.
• Able to work around seafood including various types of fish and shellfish.
• Able to work more than 12 hours per day, 7 days a week during peak season.
• Able to lift up to 70 pounds occasionally during the work shift.
• Able to follow directions and adhere to work rules.
• Able to work well with others and live harmoniously with room-mates and others of diverse backgrounds in a confined area.
• Prompt, reliable and predictable attendance is an essential function of the job.
• Able to perform the essential functions of the job with or without reasonable accommodation.

CRS is an EOE.

CATERING SOUS CHEF

Our Catering Sous Chef is a highly skilled, hands-on culinary leader who serves as the operational backbone of the catering kitchen, bringing the Executive Chef's vision to life through precise execution, organization, and leadership. This role is responsible for translating menus and concepts into consistent, high-quality food production across a wide range of events. Working closely with the Executive Chef and kitchen team, the Catering Sous Chef ensures prep, production, and execution run smoothly, efficiently, and on schedule. Success in this role requires strong culinary expertise, a calm and solutions-oriented approach, and the ability to lead teams in a fast-paced, high-volume catering environment.

WHAT OUR SOUS CHEF DOES:

• Support the executive chef in overseeing all kitchen and food production operations
• Supervise and coordinate kitchen staff, including prep cooks and station attendants
• Manage food preparation to ensure quality, consistency, and timely execution for events
• Lead the kitchen in the executive chef's absence
• Ensure compliance with food safety, sanitation, and quality standards
• Monitor portion control, waste reduction, and cost efficiency
• Help manage receiving and proper storage of ingredients
• Assist with menu development, tastings, and recipe standardization
• Train staff on recipes, procedures, and equipment use
• Troubleshoot operational issues during prep
• Support scheduling, prep lists, and production planning
• Assist with execution of full-service catering events as needed
• All other duties as assigned

WHAT YOU NEED TO BE A SOUS CHEF:

• Professional culinary training or equivalent hands-on experience; experience with high volume production or catering
• 3–7 years of kitchen experience, including leadership or supervisory roles
• Knowledge of food safety, sanitation, and HACCP standards
• Able to speak, read, write, and understand the primary language(s) used in the workplace
• Ability to speak Spanish preferred, but not required
• Able to read and follow a recipe
• Ability to scale recipes and manage production timelines
• Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures
• Capable of lifting up to 50 pounds, as needed
• Continuous bending, stooping, reaching, twisting, and use of hands and arms
• May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy
• Strong organizational, communication and interpersonal skills
• Attention to detail, problem solver, team player
• Familiarity with catering software and/or ability and willingness to learn new platforms

WHAT WE OFFER:

• Competitive pay
• Health insurance plans available for as low as $150 per month after 30 days of employment
• Dental and vision plans
• Paid time off
• $300 dining credit per month for Farmers Restaurant Group
• Paid pregnancy and parental leave
• Voluntary benefits: short-term disability and accident insurance
• Free access to company massage therapist
• Discounted gym & yoga membership
• Free mental health therapy through our partner ComPsych, where employees and their immediate family members receive confidential sessions available virtually or in-person
• Training and career growth opportunities
• Free Employee Assistance Program

Flagship Culinary Services helps some of the world’s largest high-tech companies provide high quality dining experiences for their employees, clients and visitors. Our highly qualified staff support our culinary program in preparing tasty and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients. This position is participating in decisions such as hiring, training and employee development and performance evaluations.

Our cafes are fast-paced, welcoming and put collaboration and learning at the forefront. No two days are the same and our Jr. Sous enjoy a work/life balance with a set schedule, weekends off and on-the-job-training for continuing your career in the culinary field.

We are looking for someone ideally with Asian cuisine cooking experience, as well as fine dining on the Mid-shift, 7:30PM- 5PM (hours may vary based on the business needs).

Experience cooking Asian cuisines or any fine dining experience is a plus!

Benefits/Perks:

• No Weekends
• Monday to Friday: 7:30PM- 5PM (salaried position; hours may vary)
• Snacks and meals provided during shifts
• Medical, Dental, and Vision Insurance
• 12 paid holidays
• 401K with match
• Vacation and Sick days

Organization Background

Flagship Culinary Services helps some of the world’s largest high-tech companies provide high quality dining experiences for their employees, clients and visitors. Our highly qualified staff support our culinary program in preparing tasty and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients.

The Vision: Bring the world closer together.

Summary/Objective

Flagship Culinary Services helps some of the world’s largest high-tech companies provide high quality dining experiences for their employees, clients and visitors. Our highly qualified staff support our culinary program in preparing tasty and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients. This position is participating in decisions such as hiring, training and employee development and performance evaluations.

Essential Functions*

• Responsible for achieving company objectives and goals.
• Foster and promote the Flagship brand and values within the client’s culinary culture.
• Promote and ensure that all staff is adhering to Flagship’s safety culture.
• Maintains a safe working environment by using food handling skills and proper food safety guidelines.
• Develop and maintain an employee engagement program that is based on Flagship core values.
• Partner with upper management and HR for guidance regarding corrective actions, reviews and employee issues.
• Responsible for consistently meeting the Company’s Key Performance Indicators [i.e., safety, staffing levels, attrition, etc.].
• Follows standard operation procedures set by the company.
• Manages assigned staff, to including scheduling Workday time clock activity and performance.
• Communicates job expectations to hourly employees; planning, monitoring, and appraising job results; coaching, counseling, and disciplining employees; developing, coordinating; and enforcing systems, policies procedures, and productivity standards.
• Continuously seeks opportunities to improve the customer experience. Encourages and builds mutual trust, respect, and cooperation among team members.
• Ability to work well under pressure in a fast-paced environment.
• Serves as a role model for hourly employees, to demonstrate appropriate behaviors.
• Responsible for production according to recipes/directions.
• Sets, manage and follow up on prep and production goals.
• Maintains food quality standards for the café.
• Oversees all phases of food procurement, production and service. Including: inventory, ordering, storage/rotation, food preparation, recipe adherence, plate presentation, service and production time standards.
• Conducts daily line checks, food reviews and recipes of the day.
• Ensures that clear feedback is provided to the entire kitchen team.
• Ensures the cleanliness of the kitchen by maintaining to specified standards, passing Health Department audits with a minimum of 90% or equivalent, and training staff on proper sanitation guidelines.
• Prepares food items consistently by adhering to standards with portion sizes, quality standards and kitchen rules, policies, and procedures.
• Able to interview new team members considering our values and culture. Other duties as assigned.

Knowledge and Skills

• Follows safety and sanitation procedures with all guidelines from OSHA and Department of Health.
• Excellent verbal skills with an ability to adjust communication style to suit the audience.
• Excellent culinary skills.
• Lead by example.
• Ability to manage multiple tasks and projects on a consistent basis.
• Ability to understand and speak Spanish is a plus but not required.
• Mid to high level skill in navigation/use of common work programs included in Microsoft Office, as well as ERP, and any other program use by Flagship to conduct business.
• Ability to stay organized, prioritized and manage a busy schedule.
• Ability to handle kitchen equipment and tools safely.
• Interpersonal and organizational skills.
• Utilization of knife skills in a fast, efficient and safe manner.
• Sense of urgency.
• Professional appearance.
• Ability to move throughout the café and kitchen.
• High volume production & large batch cooking.
• Strong leadership skills.
• Ability to work with and support union employees and collaborate with union representatives (if applicable).
• Able to delegate work and hold others accountable for achieving needed results within designated timelines.
• Strong ability to influence positive change.
• Know where things are in the kitchen and how to use the equipment.

Education and Work Experience

• Culinary Degree (preferred but not required).
• Exemplary record of attendance, safety and performance in previous position.
• Solid track record of success in previous assignments demonstrating upward career tracking.
• 3-5 years’ experience of kitchen management in a full service, moderate to high volume restaurant or equivalent.

Work Environment

• The work environment for includes the following large kitchen environment elements and exposures.
• The noise level in the work environment is moderate to high noise level.
• The job operates in a corporate kitchen.
• Fast paced office environment when working in the café office.
• Fast paced kitchen, frequently changing environment in which interruptions are considered normal.
• Work environment involved constant exposure to working with chemicals.
• Work environment entails constant exposure to food allergens such as milk, egg, nuts, fish, shellfish, wheat and soy.
• High sense of urgency. Slippery/uneven surfaces may be encountered.
• Frequently moving from cold freezer to normal kitchen environment.

Requirements

Must have and maintain an active Management Level Food Handlers’ Certification (ServSafe) and adhere to local food handler requirement. Consistently perform all duties in a responsible and efficient manner.

$16 per hour!

The Food and Beverage Department at Six Flags Great Adventure has an exciting opportunity available and is looking for candidates to be a part of the Hospitality Management – Food and Beverage Internship Program. Our goal within the Food and Beverage Department is to not only deliver exceptional meals to our guests, but to also assist in making memorable family experiences around our meals while following the Six Flags Mantra. Joining our program will provide you the tools necessary to jumpstart a career within the Hospitality Management world by providing you the knowledge of Back of House and Front of House operation.

Key Duties and Responsibilities:

• Selling food and beverages at outdoor carts and/or indoor restaurants.
• Taking and filling orders and being able to multitask.
• Preparing and assembling food items in a kitchen area, including the use of a fryer, grill, broiler, and other industrial cooking equipment.
• Preparing, handling and serving food products including but not limited to meat, meat products, pork, shellfish, egg, dairy, gluten, soy, and nut products.
• Point of Sale Handling, and processing orders properly for the kitchen.
• Dispensing and selling alcoholic beverages.
• Setting and stocking tables, outdoor carts, and restaurants.
• Working with cleaning chemicals.
• Working independently or as part of a large team.
• Plans for and ensures that all Team Members, facilities, and materials are in complete readiness for daily operation.
• The opening and closing duties, along with identifying and reporting repair and maintenance of kitchen equipment.
• Remain in strict accordance with the Department of Health and Beverage Laws.
• Ensure adequate stock of supplies and also consistently maintain venue inventory.
• Manage food, beverage, and non-labor costs through proper hands on monitoring.

Qualifications for each applicant:

• Must be at least 18 years old by program start date
• Must be professional, outgoing, energetic, self-motivated, and able to motivate others, and have a positive attitude.
• Have open availability
• Work a minimum of four days of the week, two being weekend days (Friday-Sunday)
• Work a shift that will at minimum be eight hours
• Willing to work at minimum thirty-two hours a week
• Be open to Bi-Weekly/End of Program Evaluations

*Please be sure to attach a resume, applications without it will be not be considered for the position.* 

Six Flags Entertainment Corporation is the world's largest regional theme park company with 26 parks across the United States, Mexico, and Canada. For more than 58 years, Six Flags has entertained millions of families with world-class coasters, themed rides, thrilling water parks and unique attractions. With a culture built on safety, service, fun and friendliness, integrity, innovation, and results orientation, our mission at Six Flags Great Adventure is to create fun and thrills for all ages.  

$16 per hour!

The Food and Beverage Department at Six Flags Great Adventure has an exciting opportunity available and is looking for candidates to be a part of the Hospitality Management – Food and Beverage Internship Program. Our goal within the Food and Beverage Department is to not only deliver exceptional meals to our guests, but to also assist in making memorable family experiences around our meals while following the Six Flags Mantra. Joining our program will provide you the tools necessary to jumpstart a career within the Hospitality Management world by providing you the knowledge of Back of House and Front of House operation.

Key Duties and Responsibilities:

• Selling food and beverages at outdoor carts and/or indoor restaurants.
• Taking and filling orders and being able to multitask.
• Preparing and assembling food items in a kitchen area, including the use of a fryer, grill, broiler, and other industrial cooking equipment.
• Preparing, handling and serving food products including but not limited to meat, meat products, pork, shellfish, egg, dairy, gluten, soy, and nut products.
• Point of Sale Handling, and processing orders properly for the kitchen.
• Dispensing and selling alcoholic beverages.
• Setting and stocking tables, outdoor carts, and restaurants.
• Working with cleaning chemicals.
• Working independently or as part of a large team.
• Plans for and ensures that all Team Members, facilities, and materials are in complete readiness for daily operation.
• The opening and closing duties, along with identifying and reporting repair and maintenance of kitchen equipment.
• Remain in strict accordance with the Department of Health and Beverage Laws.
• Ensure adequate stock of supplies and also consistently maintain venue inventory.
• Manage food, beverage, and non-labor costs through proper hands on monitoring.

Qualifications for each applicant:

• Must be at least 18 years old by program start date
• Must be professional, outgoing, energetic, self-motivated, and able to motivate others, and have a positive attitude.
• Have open availability
• Work a minimum of four days of the week, two being weekend days (Friday-Sunday)
• Work a shift that will at minimum be eight hours
• Willing to work at minimum thirty-two hours a week
• Be open to Bi-Weekly/End of Program Evaluations

*Please be sure to attach a resume, applications without it will be not be considered for the position.* 

Six Flags Entertainment Corporation is the world's largest regional theme park company with 26 parks across the United States, Mexico, and Canada. For more than 58 years, Six Flags has entertained millions of families with world-class coasters, themed rides, thrilling water parks and unique attractions. With a culture built on safety, service, fun and friendliness, integrity, innovation, and results orientation, our mission at Six Flags Great Adventure is to create fun and thrills for all ages.  

$16 per hour!

The Food and Beverage Department at Six Flags Great Adventure has an exciting opportunity available and is looking for candidates to be a part of the Hospitality Management – Food and Beverage Internship Program. Our goal within the Food and Beverage Department is to not only deliver exceptional meals to our guests, but to also assist in making memorable family experiences around our meals while following the Six Flags Mantra. Joining our program will provide you the tools necessary to jumpstart a career within the Hospitality Management world by providing you the knowledge of Back of House and Front of House operation.

Key Duties and Responsibilities:

• Selling food and beverages at outdoor carts and/or indoor restaurants.
• Taking and filling orders and being able to multitask.
• Preparing and assembling food items in a kitchen area, including the use of a fryer, grill, broiler, and other industrial cooking equipment.
• Preparing, handling and serving food products including but not limited to meat, meat products, pork, shellfish, egg, dairy, gluten, soy, and nut products.
• Point of Sale Handling, and processing orders properly for the kitchen.
• Dispensing and selling alcoholic beverages.
• Setting and stocking tables, outdoor carts, and restaurants.
• Working with cleaning chemicals.
• Working independently or as part of a large team.
• Plans for and ensures that all Team Members, facilities, and materials are in complete readiness for daily operation.
• The opening and closing duties, along with identifying and reporting repair and maintenance of kitchen equipment.
• Remain in strict accordance with the Department of Health and Beverage Laws.
• Ensure adequate stock of supplies and also consistently maintain venue inventory.
• Manage food, beverage, and non-labor costs through proper hands on monitoring.

Qualifications for each applicant:

• Must be at least 18 years old by program start date
• Must be professional, outgoing, energetic, self-motivated, and able to motivate others, and have a positive attitude.
• Have open availability
• Work a minimum of four days of the week, two being weekend days (Friday-Sunday)
• Work a shift that will at minimum be eight hours
• Willing to work at minimum thirty-two hours a week
• Be open to Bi-Weekly/End of Program Evaluations

*Please be sure to attach a resume, applications without it will be not be considered for the position.* 

Six Flags Entertainment Corporation is the world's largest regional theme park company with 26 parks across the United States, Mexico, and Canada. For more than 58 years, Six Flags has entertained millions of families with world-class coasters, themed rides, thrilling water parks and unique attractions. With a culture built on safety, service, fun and friendliness, integrity, innovation, and results orientation, our mission at Six Flags Great Adventure is to create fun and thrills for all ages.  

$16 per hour!

The Food and Beverage Department at Six Flags Great Adventure has an exciting opportunity available and is looking for candidates to be a part of the Hospitality Management – Food and Beverage Internship Program. Our goal within the Food and Beverage Department is to not only deliver exceptional meals to our guests, but to also assist in making memorable family experiences around our meals while following the Six Flags Mantra. Joining our program will provide you the tools necessary to jumpstart a career within the Hospitality Management world by providing you the knowledge of Back of House and Front of House operation.

Key Duties and Responsibilities:

• Selling food and beverages at outdoor carts and/or indoor restaurants.
• Taking and filling orders and being able to multitask.
• Preparing and assembling food items in a kitchen area, including the use of a fryer, grill, broiler, and other industrial cooking equipment.
• Preparing, handling and serving food products including but not limited to meat, meat products, pork, shellfish, egg, dairy, gluten, soy, and nut products.
• Point of Sale Handling, and processing orders properly for the kitchen.
• Dispensing and selling alcoholic beverages.
• Setting and stocking tables, outdoor carts, and restaurants.
• Working with cleaning chemicals.
• Working independently or as part of a large team.
• Plans for and ensures that all Team Members, facilities, and materials are in complete readiness for daily operation.
• The opening and closing duties, along with identifying and reporting repair and maintenance of kitchen equipment.
• Remain in strict accordance with the Department of Health and Beverage Laws.
• Ensure adequate stock of supplies and also consistently maintain venue inventory.
• Manage food, beverage, and non-labor costs through proper hands on monitoring.

Qualifications for each applicant:

• Must be at least 18 years old by program start date
• Must be professional, outgoing, energetic, self-motivated, and able to motivate others, and have a positive attitude.
• Have open availability
• Work a minimum of four days of the week, two being weekend days (Friday-Sunday)
• Work a shift that will at minimum be eight hours
• Willing to work at minimum thirty-two hours a week
• Be open to Bi-Weekly/End of Program Evaluations

*Please be sure to attach a resume, applications without it will be not be considered for the position.* 

Six Flags Entertainment Corporation is the world's largest regional theme park company with 26 parks across the United States, Mexico, and Canada. For more than 58 years, Six Flags has entertained millions of families with world-class coasters, themed rides, thrilling water parks and unique attractions. With a culture built on safety, service, fun and friendliness, integrity, innovation, and results orientation, our mission at Six Flags Great Adventure is to create fun and thrills for all ages.  

$16 per hour!

The Food and Beverage Department at Six Flags Great Adventure has an exciting opportunity available and is looking for candidates to be a part of the Hospitality Management – Food and Beverage Internship Program. Our goal within the Food and Beverage Department is to not only deliver exceptional meals to our guests, but to also assist in making memorable family experiences around our meals while following the Six Flags Mantra. Joining our program will provide you the tools necessary to jumpstart a career within the Hospitality Management world by providing you the knowledge of Back of House and Front of House operation.

Key Duties and Responsibilities:

• Selling food and beverages at outdoor carts and/or indoor restaurants.
• Taking and filling orders and being able to multitask.
• Preparing and assembling food items in a kitchen area, including the use of a fryer, grill, broiler, and other industrial cooking equipment.
• Preparing, handling and serving food products including but not limited to meat, meat products, pork, shellfish, egg, dairy, gluten, soy, and nut products.
• Point of Sale Handling, and processing orders properly for the kitchen.
• Dispensing and selling alcoholic beverages.
• Setting and stocking tables, outdoor carts, and restaurants.
• Working with cleaning chemicals.
• Working independently or as part of a large team.
• Plans for and ensures that all Team Members, facilities, and materials are in complete readiness for daily operation.
• The opening and closing duties, along with identifying and reporting repair and maintenance of kitchen equipment.
• Remain in strict accordance with the Department of Health and Beverage Laws.
• Ensure adequate stock of supplies and also consistently maintain venue inventory.
• Manage food, beverage, and non-labor costs through proper hands on monitoring.

Qualifications for each applicant:

• Must be at least 18 years old by program start date
• Must be professional, outgoing, energetic, self-motivated, and able to motivate others, and have a positive attitude.
• Have open availability
• Work a minimum of four days of the week, two being weekend days (Friday-Sunday)
• Work a shift that will at minimum be eight hours
• Willing to work at minimum thirty-two hours a week
• Be open to Bi-Weekly/End of Program Evaluations

*Please be sure to attach a resume, applications without it will be not be considered for the position.*

Six Flags Entertainment Corporation is the world's largest regional theme park company with 26 parks across the United States, Mexico, and Canada. For more than 58 years, Six Flags has entertained millions of families with world-class coasters, themed rides, thrilling water parks and unique attractions. With a culture built on safety, service, fun and friendliness, integrity, innovation, and results orientation, our mission at Six Flags Great Adventure is to create fun and thrills for all ages.