Executive Sous Chef
Company: Kings Dominion
Location: Doswell
Posted on: May 6, 2024
Job Description:
Overview:Kings Dominion has a full time, year round Executive
Sous Chef position open. The Executive Sous Chef is responsible for
coordinating the production of food for all in-park locations,
picnics and catering events and central productions. It is inherent
that the Executive Sous Chef possesses the ability to quickly and
authoritatively delegate job tasks to a large work force, making
certain that all staff who is undertaking duties is performing them
efficiently and safely. Essentially, he or she is responsible for
planning and directing food preparation in the kitchen as well as
supervising a large degree of kitchen staff, ready to seize control
of any situation at a moment's notice. The Executive Sous Chef must
have comprehensive knowledge of managing PAR levels, budgets, and
scheduling as well as other administrative tasks.
Responsibilities:
- -Ensures that all food and beverage product in the park is
consistently produced in accordance with established quality
standards including taste, temperature, and presentation; taking
immediate appropriate corrective actions as deficiencies are
detected to control levels of production, waste and spoilage.
- Collaborates with Executive Chef on menu development to ensure
park menus keep pace with changing public tastes, trends, and food
cost goals, including the research, development, testing and
sampling of new recipes and putting the chosen recipes into
production by park staff. Maintains all product and menu
information throughout the park.
- Develops and executes yearly budget for assigned cost centers
which meets or exceeds goals for revenue generation, cost control
(cost of goods, other costs & labor) and profit margins. This
includes conducting weekly and quarterly inventories to accurately
identify costs and opportunities for improvement.
- Ensures that all facilities and employees meet all health and
safety guidelines established by law and the Company, -taking
immediate corrective actions as appropriate. This includes
conducting routine inspections of employees and facilities to
ensure all Health Code requirements are consistently being met and
appropriately corrected; and -implementation and maintenance of
appropriate temperature logs for food and equipment at all park
facilities.
- Orders food and supplies according to attendance projections
and utilization levels to ensure timely availability of needed
-items; maintains inventory levels using FIFO method in all park
facilities; takes appropriate and immediate corrective actions to
address temporary shortages and immediate meets.
- Manages all aspects of the employment relationship with
assigned staff members including hiring, training, coaching,
counseling, daily oversight, performance management, scheduling,
timekeeping, one-on-one weekly staff meetings, adherence to all
Cedar Fair and park policies and procedures, and legal compliance
with all local, state and federal laws.
- Communicates department status to Executive Chef as needed, but
at least daily. This includes operational issues, employee
concerns, guest complaints, special requests, losses, and any other
relevant reports in order to maintain daily operations.
- Demonstrates and enforces a commitment to guest service in all
aspects of daily work including the work of assigned -staff,
ensuring staff follows all established guest service
guidelines.
- Ensure that all product for picnics and catering events are
ordered on a timely manner. Also, assist in all picnic and catering
events as needed. -
Qualifications:
- Working knowledge of international cuisine and food products,
ability to match wine and beer with food to create appropriate
pairings.
- A minimum of 2 years experience on high volume culinary
operations.
- Knowledge of major kitchen equipment, including stoves, bakery
ovens, refrigeration, industrial mixers, slicers, and dish
machine.
- Must read, write and speak fluent English. Bilingual in English
and Spanish highly desired.
- Extensive knowledge of multistage banquet events, ability to
organize multiple outlets
- 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.
- Certifications: ServSafe - -
Keywords: Kings Dominion, Washington DC , Executive Sous Chef, Hospitality & Tourism , Doswell, DC
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