The Sous Chef is the Executive Chef's direct support, handling oversight of all food production aspects of the park. Responsibilities include development and implementation of assosciate training; supervision, direction and coaching associates in proper procedures; assigning, delegating, and follow-up of associate work assignments; development and planning for daily/weekly/monthly special event and in-park food production.
Assists Chef, Area manager, Culinary Leads, and Supervisors in ensuring guest-ready operations for all food locations during operating hours.
Monitors staffing levels in food production locations to meet in-park demand.
Develops and implements training programs with regards to specific locations equipment with proper focus on operation, cleaning and maintenance.
Identifies issues as they arise and works quickly to find a solution.
Supports all culinary staff in achieving the highest quality result in the most efficient manner.
Performs all the intermediate functions of the Executive Chef, such as execution of product and yield testing, new recipe development, computer reporting.
Assists the Food Safety Auditor in follow-up on location(s) sanitation, ensuring cleaning and sanitation projects are being completed to the highest standard.
Takes a hands on approach working with associates in all locations.
Works with the Catering Manager/Catering Kitchen Supervisor/Catering Staff to ensure events are executed on time, at the highest level to exceed the guests expectations.
Takes an active role in hiring, training, and development of staff to maintain the highest standards of food quality.
Adheres to and enforces all Cedar Fair and Valleyfair park policies and procedures including safety, attendance, EEO policies, and demonstrates commitment to customer service in all aspects of employment.
Other duties as assigned.
Culinary certificate/degree or equivalent experience.
2+ years in a supervisory or management position.
3+ years in a commercial food production setting.
Experience in a multi-unit production environment helpful.
Serv-Safe certification, or ability to pass a Serv-Safe certification class.
Ability to pass a Serv-Safe Alcohol certification class.
Experience in a high volume fast paced environment in the food service industry.
Understanding of menu development, labor and food cost, presentation, and service.
Understanding of regulations regarding of food safety.
Functional computer knowledge using Excel, Word, and Power Point.
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 or older, which may include, but is not limited to, cedit, criminal, DMV, previous employment, education, professional and personal references, per company policy, unless prohibited by federal, state or provincial law.
Berry Knott's Farm