Executive Chef

4 days ago

Sandusky, Ohio, United States Cedar Fair Full time

Job Summary:

The Culinary Director is responsible for the efficient and effective management of all food and beverage outlets at Cedar Fair. This role works closely with the Vice President of Food and Beverage to reinforce the company's goals and expectations of quality. The successful candidate will oversee the management of kitchens, supervise cooks, and coordinate special event operations. They will also monitor food and labor costs, and ensure that all outlets are adequately supplied.

Key Responsibilities:

  • Oversee inventory of food products and coordinate 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, implementing and enforcing all departmental and organizational policies and procedures.
  • Manage associates using Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development.
  • Perform regularly scheduled product testing of food items to ensure consistency of ingredient profiles, product specification, product presentation, and quality.
  • Provide training and development to all culinary staff, including Sous Chefs, Managers, and Supervisors, to maintain the highest standard of production and food quality.
  • Administer Corrective Counseling process, training and development, appraisals, payroll accountability, and act as a role model.
  • Plan menus, catering packages, and daily specials, maintaining financial responsibility for the menu mix.
  • Analyze menu and food costs and prepare cost and quality efficient menus/specials.
  • Prepare reports regarding food and menu analysis, and prepare annual budgeting to ensure all fiscal responsibilities are met.
  • Oversee inventory management to ensure all outlets are adequately supplied.
  • Perform periodic inventory, requisitioning and purchasing within corporate specifications, and maintain effective vendor relationships.

Qualifications:

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