Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
May 20, 2024
Full time
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
May 20, 2024
Full time
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
May 20, 2024
Full time
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
May 20, 2024
Full time
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
May 20, 2024
Full time
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
May 20, 2024
Full time
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
May 20, 2024
Full time
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to 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. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's License.
May 20, 2024
Full time
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to 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. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's License.
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
May 20, 2024
Full time
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
May 20, 2024
Full time
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
May 20, 2024
Full time
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
May 20, 2024
Full time
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
May 20, 2024
Full time
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
May 20, 2024
Full time
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to 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. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's License.
May 20, 2024
Full time
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to 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. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's License.
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
May 20, 2024
Full time
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
Job Description PT Cook We are looking for a reliable and knowledgeable PT Cook to join our team. The successful candidate will have a valid driver's license, experience in food safety and kitchen operations. The position requires rotating weekends and is located in Waverly, MN, 55390. If you are passionate about cooking and have a strong work ethic, we encourage you to apply. Responsibilities: Prepare and cook meals according to recipes and dietary requirements Ensure food safety and sanitation standards are met Assist with inventory and ordering of supplies Collaborate with other kitchen staff to ensure timely and efficient meal service Requirements: Valid driver's license Experience in food safety and kitchen experience Strong work ethic and attention to detail If you meet the requirements and are interested in this opportunity, please submit your resume for consideration. Compensation details: 18-20 Hourly Wage PI8158a79053fc-7008
May 20, 2024
Full time
Job Description PT Cook We are looking for a reliable and knowledgeable PT Cook to join our team. The successful candidate will have a valid driver's license, experience in food safety and kitchen operations. The position requires rotating weekends and is located in Waverly, MN, 55390. If you are passionate about cooking and have a strong work ethic, we encourage you to apply. Responsibilities: Prepare and cook meals according to recipes and dietary requirements Ensure food safety and sanitation standards are met Assist with inventory and ordering of supplies Collaborate with other kitchen staff to ensure timely and efficient meal service Requirements: Valid driver's license Experience in food safety and kitchen experience Strong work ethic and attention to detail If you meet the requirements and are interested in this opportunity, please submit your resume for consideration. Compensation details: 18-20 Hourly Wage PI8158a79053fc-7008
Job Description Job Description Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we are looking for: The Kitchen Manager oversees kitchen operations, developing menus and recipes, managing food inventory and costs, training and supervising kitchen staff, ensuring food safety and quality standards are met, collaborating with other departments within the restaurant, and staying up-to-date with industry trends and innovations. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Relocation Assistance What you'll do: Manage kitchen operations with a focus on quality and efficiency Lead and manage a team of cooks and kitchen staff, including training, scheduling, and performance management Communicate and collaborate to work effectively with other departments, such as front-of-house, bar, and events Handle unexpected situations, including equipment malfunctions and staff shortages with flexibility and adaptability Manage inventory and food costs, develop vendor relationships, and negotiate contracts to ensure profitability Implement and enforce food safety regulations and procedures Expertly plan and develops menus, including the ability to create dishes that are both innovative and cost-effective Requirements: At least two years of culinary management or equivalent experience Financial management skills to manage inventory, food costs, and budgeting Extensive experience in professional kitchens, preferably in elevated high-volume establishments Organizational and time management skills to ensure efficient kitchen operations Expert level culinary skills and knowledge of various cooking techniques and cuisines. Strong leadership skills with the ability to motivate, inspire and train a team Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PI79adb5-
May 20, 2024
Full time
Job Description Job Description Description: At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we are looking for: The Kitchen Manager oversees kitchen operations, developing menus and recipes, managing food inventory and costs, training and supervising kitchen staff, ensuring food safety and quality standards are met, collaborating with other departments within the restaurant, and staying up-to-date with industry trends and innovations. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Relocation Assistance What you'll do: Manage kitchen operations with a focus on quality and efficiency Lead and manage a team of cooks and kitchen staff, including training, scheduling, and performance management Communicate and collaborate to work effectively with other departments, such as front-of-house, bar, and events Handle unexpected situations, including equipment malfunctions and staff shortages with flexibility and adaptability Manage inventory and food costs, develop vendor relationships, and negotiate contracts to ensure profitability Implement and enforce food safety regulations and procedures Expertly plan and develops menus, including the ability to create dishes that are both innovative and cost-effective Requirements: At least two years of culinary management or equivalent experience Financial management skills to manage inventory, food costs, and budgeting Extensive experience in professional kitchens, preferably in elevated high-volume establishments Organizational and time management skills to ensure efficient kitchen operations Expert level culinary skills and knowledge of various cooking techniques and cuisines. Strong leadership skills with the ability to motivate, inspire and train a team Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Background Check: If an offer is extended for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. Compensation details: 0 Yearly Salary PI79adb5-
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.
May 20, 2024
Full time
Overview: As a Kitchen Manager at Cedar Point, you will be responsible for maintaining and establishing dining needs to take over operations of kitchen staff. You will also provide culinary and management experience to the restaurant, which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Responsibilities: Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner Provide a clean, safe work environment at all times and accordance within state and local health regulations Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met Adhere to and enforce all Cedar Fair and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions. Qualifications: High School Diploma/GED Required. 2-4 years of related work experience required. 1-3 years of leadership/supervisory experience required. Ability to 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.