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 standardsOversees 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 basisUphold company standards and guidelines for food preparation and presentationEnsure proper sanitation and food safety as defined by local and state health department lawConsult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational resultAssist in the planning and daily execution of employee mealsPlan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basisTrains 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 preferred2+ years of experience as a Sous Chef or similar leadership role in a fast-paced environmentExperience in multi-unit or high-volume food operations preferredKnowledge of food cost controls, inventory, and purchasingExperience with menu development and team trainingStrong understanding of food safety, sanitation, and storage practicesServSafe Certification (or ability to obtain)Excellent leadership, communication, and organizational skillsAbility to motivate, coach, and develop teamsFlexibility to work evenings, weekends, and holidays as needed