Grand Pavilion Restaurant - Chef

Overview: 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

- 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

- 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