Job Summary

The Sous Chef assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands-on safety/sanitation needs, production and presentation of goods for the park. They assist with par levels and quality products.

Key Responsibilities

1. Oversee most daily operations of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Create production lists based on need and delegate tasks to other members of the culinary team.
2. Maintain a solid knowledge and understanding of all goods and apply culinary and cooking techniques consistently. Ensure product quality, freshness, and presentation meet company standards through daily inspections.
3. Ensure Maintenance and Safety Standards are followed, and the kitchen team adheres to state and federal regulations regarding food storage, handling, and preparation.
4. Assist with monitoring recipes and coordinate with other departments to maintain essential ingredients and supplies.
5. Supervise hourly staff, provide work direction, performance reviews, and coach the team to ensure compliance with departmental standards.

Requirements

• Bachelor's degree or equivalent experience in culinary arts or a related field.
• Minimum 2-4 years of related culinary experience.
• California Food Handler's Card required.
• Basic computer skills, including Microsoft Outlook, Excel, and Word.
• Able to work nights, weekends, and holiday periods to meet business needs.
• Able to pass a mandatory drug test and background check.