Grand Pavilion Restaurant - Chef

About the role

The Grand Pavilion Chef manages daily operations, supervises staff, develops menus, and ensures the Grand Pavilion menu is executed to Cedar Point standards.

Responsibilities

• Plan and execute restaurant regular and special events
• Manage and control product inventory levels and quality
• Forecast product and labor needs
• Ensure all private events are executed to company standards
• Oversee and assign daily work of employees in assigned cost center
• Provide training, coaching, counseling, and track employee performance
• Refer disciplinary issues upward and provide back-up documentation for actions including discipline, promotion, demotion, and termination
• Assist in preparing and conducting annual performance appraisals for direct reports
• 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 Executive Sous Chef to ensure successful operational results
• Assist in planning and daily execution of employee meals
• Plan and cost all internal catering events; maintain a log of all internal events to submit to the Executive Chef weekly
• Train and direct staff in providing guest service according to company standards
• Serve as an example by following guest service standards; take appropriate actions to correct poor guest service or recognize superior guest service
• Respond to and resolve complex guest concerns that cannot be handled at the unit level
• Communicate with associates one to two levels above or below via verbal or written formats, including memos, procedures, and training materials

Qualifications

• 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