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    Full Time Sous Chef - Allentown, PA, United States - Dorney Park

    Dorney Park
    Dorney Park Allentown, PA, United States

    3 days ago

    Default job background
    Full time
    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.

    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; 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.

    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
    Must be at least 18 years old.
    ~ Vocational/Technical Training, Associates Degree in Culinary Arts preferred.
    ~2-4 years food service experience.
    ~Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays.
    ~
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