Overview:
Restaurant Sous Chef, overseeing nightly dinner service kitchen and cooks. Motivating, inspiring, and leading culinary team to excellence. Expediting food orders to guests with precision and speed, while maintaining sanitation standards.

Responsibilities:
Oversee the production, cooking, and plating of food items to company standards.

Train, assist in scheduling, and supervise banquet kitchen associates.

Communicate with property wide departments to ensure continuity of events with hotel associates and guests.

Maintain cleanliness standards, according to federal, state, local, and company regulations.

Qualifications:

+ Excellent problem-solving skills
+ Strong Leadership and training
+ Good communication skills, oral and written
+ Ability to work with other departments and members of the leadership team
+ Available to work nights, weekends, and holidays as dictated by park business demands.
Cedar Fair ...