Kitchen Manager

Overview: Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the parku2019s Sous Chef, this position plays a key leadership role in supporting the culinary operations across the parku2019s diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowindsu2019 commitment to exceptional guest service and memorable experiences. Benefits: + 3 weeks paid vacation (6 sick days, 8 paid holidays) + Several medical coverage options to fit your needs best + 401K match + FREE entry to ALL our parks and water parks Perks: + Complimentary tickets for friends and family + Discounts on food and park merchandise + Full-time and part-time employee events and gatherings Responsibilities: u2022 Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage u2022 Creates and manages schedule based on budgeted attendance and business needs u2022 Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws u2022 Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. u2022 Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans u2022 Recruits, interviews, hires and trains divisional staff as needed u2022 Ensures the availability of all needed materials and equipment for efficient operation of the department/division u2022 Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment u2022 Other duties may be assigned Qualifications: u2022 At Least 21 Years of Age u2022 High School Diploma or GED u2022 6 - 10 Years Culinary Experience u2022 Ability to manage multiple facilities, foods and logistics distribution development u2022 Knowledge of knives, major kitchen production equipment and bakery and pastry work u2022 Basic computer skills, including Microsoft Outlook, Excel and Word u2022 College or culinary training or extensive cooking and production experience u2022 Ability to work nights, weekends and holiday periods to meet business needs u2022 Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law u2022 Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial lawCedar Fair Entertainment Company is an equal opportunity employer. A work permit may be required for associates under the age of 18. Applicants must be legally eligible for employment in the United States and in accordance with state laws. Cedar Fair also conducts background checks on all applicants 18 years of age and older.

Created: 2025-11-05