Sous Chef: Full-Time
Company: Dorney Park
Location: Allentown
Posted on: October 10, 2024
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Job Description:
Overview:Full Time Year -Round Comprehensive Benefits Package
The Sous Chef must be able to show a strong knowledge of
back-of-house operations as well as participate in the preparation
and execution of all catering and commissary production. Provide
assistance with purchasing, inventory, and any administrative
needs. Must be able to work a flexible schedule, including nights,
holidays, and weekends. Responsibilities:Responsibilities: Plan and
execute catering events in collaboration with catering operational
supervisor; manage and control product inventory levels and
quality, forecast product and labor needs for catering, ensure all
private events are executed to company standards. Plan and execute
daily commissary production in collaboration with area supervisor,
manage and control product inventory levels and quality, forecast
product and labor needs for commissary, ensuring all stands have
the product they need to be successful for business volume. Proven
ability to develop and lead a team, train and mentor kitchen staff,
ensuring they possess the necessary skills and knowledge to excel
in their roles. Oversees and assigns the daily work of employees in
assigned business unit, provides training, coaching, counseling and
tracking regarding employee performance; refers disciplinary issues
upward and provides back-up documentation to support actions
including discipline. 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 laws, Diversey, and Internal
Audits. Consult daily with the Chef Manager to ensure successful
operational results. Assist in the planning and daily execution of
Best Day Bistro Operations Trains and directs staff in providing
guest service according to Cedar Fair 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. Implement and enforce proper food handling procedures,
storage practices, and cleanliness standards through the kitchen
Qualifications:Qualifications: Must be at least 18 years old.
Vocational/Technical Training, Associates Degree in Culinary Arts
preferred. 2-4 years food service experience. 1-3 years supervisory
experience. Open availability to fill a rotating 40 hour schedule,
to include nights, weekends and holidays. Ability to pass a
servsafe manager certification class & serve safe alcohol
certification class. Must be knowledgeable in dietary
restrictions/allergens for the needs of guests --s-p-m1-- By
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Keywords: Dorney Park, Jersey City , Sous Chef: Full-Time, Hospitality & Tourism , Allentown, New Jersey
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