Sous Chef

Working directly with the Executive Chef and Executive Sous Chef, you will be responsible for a wide variety of culinary goods for the park. You will contribute to recipe management and menu/product design as well as train new staff to ensure consistency and quality control. You may also play a key role in the execution of catering, banqueting and consumer events. You’ll need to be flexible in working nights, weekends, and other times when events can be scheduled. You will: • Oversee a wide variety of culinary operations • Prepare and track daily, weekly, and monthly reports • Address complaints and resolve problems • Plan, assign and direct work • Ensure food quality, guest service, profit enhancement, ambassador satisfaction and facility sanitation commitments are maintained to standards • Enter notifications for any repairs needed to keep the facility maintained to standards • Contact maintenance as necessary to maintain proper operation of all equipment and facility • Maintain work orders/repair log and control labor cost • Occasionally assist other locations and areas throughout the park as needed • Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws including interviewing, hiring, and training ambassadors; planning, assigning and directing work; appraising performance; rewarding and disciplining ambassadors; addressing complaints and resolving problems • Handle food cost and recipe management • Support menu planning and seasonal food items • Contribute to event menu planning and execution • Manage event and banqueting food inventories • Ensure compliance with food and beverage safety standards and protocols • Supervise and train new staff • Communicate professionally and effectively with Ambassadors, and our Guests • Perform other duties as assigned What it takes to succeed: • Two or more years of experience as a sous chef • 3-5 years of experience in a high-volume setting • Intermediate knowledge in food cost management • Understanding of catering • Previous experienced in inventory management control • In-depth knowledge of food and safety standards, protocols, and dietary needs • Proficiency with Microsoft programs such as Excel and Outlook • Experience managing multiple F&B outlets a plus • Experience within a theme park setting • Detail-oriented with strong multi-tasking and time-management skills • Excellent communication and interpersonal abilities What else is important: • Ability to lift, push, pull and/or carry up to 50 lbs. • Position engages in extensive walking and standing throughout entire work shift and climb/ascend heights, if needed • Perform the following physical activities: kneeling, squatting, bend floor-to waist/waist-to-overhead, reach overhead, simple grasp and fine hand manipulation tasks (use of tools/keyboard/writing) • Ability to work indoors and outdoors, in varying weather, to include extreme heat. Position may be exposed to fumes, dust, odors and cold/heat temperature extremes Perform cleaning duties; including use of cleaning chemicals • Work a flexible schedule/hours based on business need, to include opening, mid-, and closing shifts; nights, weekends, and holidays • Flexibility in work locations as placement will depend on business needs and career development opportunities