Overview:
The Farmhouse Chef will be responsible for managing daily operations, supervising staff, menu development & ensuring the Farmhouse Kitchen & Grill menu is executed to the standards of Cedar Point.
Responsibilities:
- 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
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
