Job description
Overview:
As a Sous Chef at Cedar Point, you must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. You'll also...
Responsibilities:
Qualifications:
As a Sous Chef at Cedar Point, you must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. You'll also...
- Train and direct staff in providing guest service according to Cedar Fair standards on an overall basis.
- Consult daily with the Executive Chef to ensure successful operational results.
- Assist in preparing and administering annual department operating budget; makes overall adjustments (labor, ODC, COG) throughout the year to meet department specific goals.
- Assist in the planning and execution of daily/seasonal specials.
Responsibilities:
- Oversee and assign the daily work of employees in assigned area; provide training, coaching, counseling and tracking regarding employee's performance; refer disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination.
- Assist in preparing and conducting performance appraisals with each direct report on an annual basis.
- Take appropriate action to correct poor guest service or recognize superior guest service;respond to and resolve more complex typical guest concerns that cannot be resolved at the unit level.
- Communicate with associates one to two levels above/below in verbal or written formats. Communications range from simple instructions to more involved memos, procedures, training materials, etc.
- Ensure that all food storage spaces are kept organized and free of debris and outdated product.
Qualifications:
- 3 to 5 years Culinary Leadership 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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