Grand Pavilion Restaurant - Chef

About the role

You will manage daily operations, supervise staff, develop menus, and ensure the Grand Pavilion menu is executed to Cedar Point standards. You will also oversee regular and special events, manage product inventory, forecast needs, and ensure private events meet company standards.

Responsibilities

• Oversee and assign daily work to employees, providing training, coaching, and performance tracking
• Handle disciplinary issues, including documentation for promotions, demotions, or terminations
• Assist in preparing and conducting annual performance appraisals for direct reports
• Uphold company standards for food preparation and presentation
• Ensure proper sanitation and food safety as defined by local and state health department laws
• Consult daily with the Executive Chef and/or Executive Sous Chef for operational success
• Assist in planning and executing employee meals
• Plan and cost all internal catering events; maintain a weekly log for the Executive Chef
• Train and direct staff in guest service according to company standards
• Serve as an example for guest service, addressing and resolving complex guest concerns
• Communicate with associates one to two levels above or below via verbal or written formats

Requirements

• 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