Job Description

Full Time Year -Round Comprehensive Benefits Package

The Sous Chef must be able to show a strong knowledge of back-of-house operations as well as participate in the preparation and execution of all catering and commissary production. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights, holidays, and weekends.

Responsibilities:

• Plan and execute catering events in collaboration with catering operational supervisor; manage and control product inventory levels and quality, forecast product and labor needs for catering, ensure all private events are executed to company standards.
• Plan and execute daily commissary production in collaboration with area supervisor, manage and control product inventory levels and quality, forecast product and labor needs for commissary, ensuring all stands have the product they need to be successful for business volume.
• Proven ability to develop and lead a team, train and mentor kitchen staff, ensuring they possess the necessary skills and knowledge to excel in their roles.
• Oversees and assigns the daily work of employees in assigned business unit, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline. assists in preparing and conducting performance appraisals with each direct report on an annual basis.
• Uphold company standards and guidelines for food preparation and presentation.
• Ensure proper sanitation and food safety as defined by local and state health department laws, Diversey, and Internal Audits.
• Consult daily with the Chef Manager to ensure successful operational results.
• Assist in the planning and daily execution of Best Day Bistro Operations
• Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level.
• Implement and enforce proper food handling procedures, storage practices, and cleanliness standards through the kitchen

Qualifications:

• Must be at least 18 years old.
• Vocational/Technical Training, Associates Degree in Culinary Arts preferred.
• 2-4 years food service experience.
• 1-3 years supervisory experience.
• Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays.
• Ability to pass a servsafe manager certification class & serve safe alcohol certification class.
• Must be knowledgeable in dietary restrictions/allergens for the needs of guests

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