Job Description

Overview: Job Status/Type: Full time Position Level : Management Shift/ Schedule Requirements: Ability to work various shifts and days including nights, weekends and holiday periods to meet business needs. The Sous Chef supports the Executive Chef in the daily operations of the park, ensuring hands-on management of safety and sanitation needs, as well as the production and presentation of food items. This role involves assisting with inventory levels and maintaining product quality. In the Executive Chef's absence, the Sous Chef supervises kitchen staff, manages inventory counts, orders food and supplies, reviews line schedules, and oversees cost control measures. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage. Creates and manages schedule based on budgeted attendance and business needs. Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws. Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans. Recruits, interviews, hires and trains divisional staff as needed. Ensures the availability of all needed materials and equipment for efficient operation of the department/division. Adheres to and enforces all Cedar Fair and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment. Other duties may be assigned. Qualifications: At Least 21 Years of Age High School Diploma or GED 6 - 10 Years Culinary Experience Ability to manage multiple facilities, foods and logistics distribution development. Knowledge of knives, major kitchen production equipment and bakery and pastry work. Basic computer skills, including Microsoft Outlook, Excel and Word. College or culinary training or extensive cooking and production experience. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.

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