EXECUTIVE SOUS CHEF Cedar Point has an immediate opening for the position of Executive Sous Chef in Sandusky, Ohio. This full time position will report to our Executive Chef – Food and Beverage. JOB SUMMARY: The successful Executive Sous Chef develops menus, recipes, and preparation method for all restaurant and quick services locations in conjunction with Food & Beverage management. Works hands-on while serving in a leadership role. Directly supervises kitchen personnel with responsibility for hiring, initiating corrective action and developing the kitchen personnel. Is also responsible for the ongoing and constant food education of associates.
QUALIFICATIONS: The ideal candidate will possess a bachelor's degree or related culinary degree with 5-7 years of industry and culinary experience. ServSafe and ServSafe Alcohol training and certification. The ability to manage in a diverse environment with focus on customer services is essential to success in this role. Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. A love and a passion for food plus a good sense of taste and smell. Good customer service – ability to offer Best Day Experience. Works well under pressure. Good attention to detail. Possess excellent written and oral communication skills, as well as proven organizational skills. Ability to pass a mandatory (or random) drug test and background check, which may include, but is not limited to credit, criminal, DMV, previous employment, education and personal references, per Company policy.
ESSENTIAL DUTIES AND RESPONSIBILITIES: Research, develop, create, guide production and evaluate the quality of finished food products for all formats, keeping within the required cost and meeting established timelines. Under the direction of the Executive Chef and Vice President, develop the recipes to be used and standardizing the production of recipes so as to ensure quality is offered at all times. Establishing the techniques of food presentation and ensures all food quality standards are consistently maintained throughout the division. Ensuring that all kitchen equipment works and is maintained properly. Responsible for direct and indirect supervision of kitchen associates in one or more departments. Ensures all food preparation personnel are properly trained and certified to perform their respective duties to meet division standards.
Ensures all local, state, and federal regulations for food service operations are effectively being carried out in all kitchen facilities. Ensures all company and division policies are being carried out effectively in all kitchen facilities in conjunction with department managers. Performs regularly scheduled product testing of food items to ensure consistency of ingredient profiles, product specification, and quality are present. Coordinates the food R & D program for the division in conjunction with food management. Informs the Executive Chef of all developments arising within the division on a daily basis. 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.
CEDAR POINT OFFERS A COMPETITIVE SALARY AND COMPREHENSIVE BENEFITS PACKAGE. FOR IMMEDIATE CONSIDERATION, PLEASE SUBMIT YOUR RESUME WITH SALARY REQUIREMENTS BY AUGUST 24, 2015 TO
[email protected] You may fax a resume to (419) 627-2163 or Mail resume to: Cedar Point Human Resources Attn: ESC038 One Cedar Point Drive Sandusky, Ohio 44870 You may also complete an application at the Human Resources offices. AN EQUAL OPPORTUNITY EMPLOYER