Executive Chef

3 weeks ago

Fremont, United States Cedar Point Full time
Job Description

Overview:

Job Status: Full-time, year-round

Position Level: Mid-Senior Level

Shift/Schedule Requirements: Ability to work various shifts and days including nights, weekends and holiday periods to meet business needs.

 

The Executive Chef is responsible for the efficient and effective management of all food & beverage outlets working alongside the Vice President of Food & Beverage within all areas in the park and reinforcing the Cedar Fair Goals and Expectations of Quality. Is responsible for overall management of the kitchens, including supervising activities of cooks, coordinate and actively participate in Special event operations and monitor food and labor costs. Coordinates and controls total function of the kitchen pertaining to food production and quality assurance within the parks.


Responsibilities:

Benefits:

  • 3 weeks paid vacation, which increases with seniority
  • Paid sick time
  • Several medical coverage options to fit your needs best
  • 401K match
  • FREE entry to all of our parks and water parks

Perks:

  • Discounts on food and merchandise at all of our parks
  • Complimentary tickets for friends and family
  • Full-time employee events and gatherings

Responsibilities:

  • Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications.

  • Maintain clean and orderly kitchens to comply with State and local Health Department regulations.

  • Hands on management of day-to-day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures. Managing associates utilizing Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development.

  • Performs regularly scheduled product testing of food items to ensure consistency of ingredient profiles, product specification, product presentation, and quality are present. Provides training and development to all culinary staff including Sous Chefs, Managers and Supervisors, in order to maintain the highest standard of production and food quality.

  • Administers Corrective Counseling process, training and development, appraisals, payroll accountability.
    Acts as role model. Plan menus, catering packages, and daily specials maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials.

  • Prepare reports regarding food and menu analysis. Prepare annual budgeting and ensure all fiscal responsibilities are met. Oversees inventory management to assure all outlets are adequately supplied at all times.

  • Performs periodic inventory. Requisitioning and purchasing within corporate specifications. Maintains effective vendor relationships.

  • Prepares, receives and reviews various records and reports including food bid sheets, budget/re-projections, operations reports, cost of sales reports, invoices, schedules, labor reports, POS report, waste sheets, safety reports, performance.

Qualifications:
  • Associate Degree/Vocational or Technical School Degree in Culinary Arts or Food & Beverage required.
  • Valid U.S. Driver's License preferred.
  • 8-10 years of related work experience required.
  • 5+ year of leadership or supervisory experience required.
  • 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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