Sous Chef
Kings Island

Mason, Ohio


The ideal Candidate is a graduate of a Culinary program with experience in a high volume fast paced kitchen environment and will effectively support the Executive Chef with overseeing all aspects of the Commissary, Catering and Park-wide kitchen and food production operations

How You'll Make A Difference:

  • Assist Executive Chef with menu development & selection, supplier selection, purchasing, warehousing and distribution.
  • Hires, trains and develops all production staff for the Food & Beverage Division.
  • Responsible for the quality, consistency, safety and execution of food service preparation and production.
  • Communicates with the full-time management team regarding day to day operational needs.
  • Ensures all assigned locations are compliant with health & safety regulations, equipment safety and the Employment Standards Act.
  • Ensures assigned locations are adhering to proper controls related to food preparation, storage, portion controls, equipment, facility maintenance and inventory.
  • Monitors service and quality to ensure standards are met.
  • Assist Executive Chef with quality, COS and menus for park operation and catering events.
  • Coach, counsel, and mentor seasonal chefs and cooks.
  • Provides kitchen supervision for the training and development of all seasonal supervisory team members.
  • Optimizes financial results by controlling costs (i.e. food waste, food production).
  • 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 employmentAbility to work on other duties, tasks and projects that may be assigned.

We're Looking For:

  • Assist Executive Chef with improving food quality, consistency and Everclean audit scores.
  • Minimum 2+ years’ experience as a Sous Chef in a fast pace.
  • Experience with high volume catering.
  • Past experience in food purchasing.
  • Prior experience with budgets, cost of sales and pricing.
  • Experience with menu development, training and development.
  • Excellent understanding of food equipment, food storage and food safety practices.
  • Food Handler Certification. Certification for Serve Safe.
  • Must be proficient with Word and Excel.
  • Strong organizational and communication skills and ability to motivate staff.
  • Ability to work nights, weekends and holiday periods to meet business needs.

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