Camp Cedar Executive Sous Chef
Kings Island
Job Info
The Executive Sous Chef will be responsible for the operation of the organization’s food & beverage dining services, focusing on providing consistent high-quality food product in all menus, presentation, and service. Generating sales, safeguarding company assets, and controlling inventory are further responsibilities required for this position.
- 2-3 years of food and beverage experience within a hospitality environment such as a resort, hotel, or attractions.
- Knowledge of budgeting, forecasting and operations analysis
- Previous food purchasing experience required.
- Bachelor's Degree in Business, Culinary Arts and /or Hospitality Management
- Passionate about understanding and creating an exceptional guest and associate experience like no other
- Must 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.
This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities as management may deem necessary from time to time.
Managing Property Operations
- Directly oversee all food preparation and presentation aspects of the F&B locations including managing and monitoring activities of all employees in the department making sure they adhere to the SOP’s and to the guidelines set in the employee handbook, and campground policies and procedures.
- Monitor food and beverage revenues and labor costs and oversee food and beverage reporting for the campground.
- Assist in creative menu development providing relevant offerings, quality and delivery of food and beverage across the platform
- Champions and maintains the highest quality of food and sanitation standards with a passion and commitment for food and beverage sustainability effortsProvides timely, real-time feedback to supervision and hourly associates on service and operational standards
- Creates weekly shift schedules for the kitchen and container cooks ensuring that they meet operational and budget requirements.
- Work closely with all departments to improve guest services and foster cross departmental communication.
- Creates and supports clear lines of responsibility for supervision team, including coverage and oversight throughout the day through schedule oversight.
- Reviews and follows-up on property survey scores and comments related to the F&B departments.
Managing Profitability
- Purchases all food and beverage product per spec for the campground.
- Manage costs and inventory, and all factors affecting the profitable performance of the F&B.
- Based on the budget, establish par levels for departmental supplies and inventory.
- Initiates action to support property revenue and profitability goals.
Managing and conducting Human Resource activities
- Understands the performance expectations for all positions within department
- Delivers all training to BOH associates
- Facilitates cross training to support associate professional growth and operational excellence.
- Ensures ongoing development of supervisors (e.g., one on one coaching, providing stretch assignments, etc.).
- Conducts Cedar Fair performance review process for associates
- Actively recruits and hires qualified associates in conjunction with Kings Island Human Resources team
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