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
Responsibilities
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
Qualifications
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
