Chef

Overview:

The Grand Pavilion Chef will be responsible for managing daily operations, supervising staff, menu development & ensuring the Grand Pavilion menu is executed to the standards of Cedar Point

• Plan and execute restuarant regular and special events; manage and control product inventory levels and quality, forcast product and labor needs, ensure all private events are executed to company standards
• Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employees performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis
• Uphold company standards and guidelines for food preparation and presentation
• Ensure proper sanitation and food safety as defined by local and state health department law
• Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational result
• Assist in the planning and daily execution of employee meals
• Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis
• Trains and directs staff in providing guest service according to Company standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level.
• Communicates with associates one to two levels above/below in verbal or written formats. Communications range from simple instructions to more involved memos, procedures, training materials, etc

• Culinary degree or equivalent experience preferred
• 2+ years of experience as a Sous Chef or similar leadership role in a fast-paced environment
• Experience in multi-unit or high-volume food operations preferred
• Knowledge of food cost controls, inventory, and purchasing
• Experience with menu development and team training
• Strong understanding of food safety, sanitation, and storage practices
• ServSafe Certification (or ability to obtain)
• Excellent leadership, communication, and organizational skills
• Ability to motivate, coach, and develop teams
• Flexibility to work evenings, weekends, and holidays as needed