Sous Chef - Central Kitchen

The Sous Chef assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including some menu development, partial inventory counts and some purchasing of supplies, and cost control. They assist the Executive Chefs with production and presentation of goods and other key items for the park. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef.

• Ensures quality food presentation, plate presentation, serving timeliness and proper food temperatures for all Restaurants.
• Supervises Restaurant kitchen employees, ensuring labor and other costs are maintained at or below budget.
• Communicates department status to Restaurant Manager daily, including operational issues, employee concerns, guest complaints, special requests, losses, and any other situations.
• Manages food and labor cost in the Restaurant by utilizing work schedules and overtime controls, to maximize food ordering and inventory efficiency.
• 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.

Salary range $62,400-$75,200 /year.

Standard benefits package including medical, dental, and vision, 401K, vacation, sick, and holiday pay

This position requires the following education and experience, or an equivalent combination of both:

Education

High School Diploma or GED

Experience

2 ‑ 4 Years Related Culinary Experience

Minimum Age

At Least 21 Years of Age

Qualifications:

• Basic computer skills, including Microsoft Outlook, Excel, and Word.
• California Food Handler's Card.
• College or culinary training, or extensive cooking and production experience.
• Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.
• 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.

Certification
Driver’s License