Sous Chef - Part Time

Six Flags Entertainment Corporation•Kansas City, MO

7d•Onsite

About The Position

The Sous Chef is responsible for managing overall front-of-house and back-of-house operations at assigned locations, ensuring seamless service and exceptional guest experiences. Works side by side with staff to guarantee all food items are prepared according to company specifications and quality standards. Maintains a proactive approach to sanitation, ensuring compliance with health department regulations and a clean, safe environment. Assists the Food & Beverage Manager and Chef in creating attractive, cost-efficient specials and menu enhancements. Oversees inventory management, cost control, and resource utilization. Supervises and directs daily operations, including scheduling, staffing, and workflow coordination for both kitchen and service teams. Provides leadership through training, coaching, and development of staff to achieve operational goals and maintain high standards of hospitality and culinary excellence.

Requirements

High School Diploma or GED
Minimum 2 years of culinary experience, including supervisory responsibilities
At Least 21 Years of Age
Strong knowledge of food safety regulations and sanitation practices.
Proven ability to manage both kitchen and front-of-house operations.
Excellent leadership, communication, and organizational skills.
Ability to work in a fast-paced environment and adapt to changing priorities.
Basic computer skills, including Microsoft Outlook, Excel and Word.
Ability to work nights, weekends and holiday periods to meet business needs.
Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law.
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 law.
Food Handlers Card Issued by KC, Missouri
Food Handlers Manager Card Issued by KC, Missouri

Nice To Haves

College or culinary training, or extensive cooking and production experience.
Serve Safe Preferred

Responsibilities

Oversee all culinary and service operations for assigned locations, including kitchen and front-of-house areas.
Ensure compliance with company standards for food preparation, presentation, and guest service.
Monitor daily workflow to maintain efficiency and quality across all operational areas.
Work alongside staff to ensure all food items meet company specifications and quality standards.
Maintain strict adherence to sanitation and health department regulations.
Conduct regular inspections of kitchen and service areas for cleanliness and safety compliance.
Assist the Food & Beverage Manager and Chef in developing attractive, cost-efficient specials and menus.
Monitor food costs and implement strategies to reduce waste and maximize profitability.
Manage inventory levels for assigned locations, ensuring proper stock rotation and minimizing loss.
Oversee ordering and receiving processes to maintain accurate inventory records.
Supervise and direct kitchen and service staff, ensuring proper staffing levels for operational needs.
Manage schedules and work assignments for assigned teams.
Train, coach, and develop team members to maintain high standards of performance and guest service.
Ensure front-of-house operations deliver exceptional hospitality and service.
Respond promptly to guest concerns and resolve issues effectively.
Adheres to and enforces all Cedar Fair and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment.
Other duties may be assigned.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to speak and understand English at a level sufficient to interact with guests; provide basic ridership directions; explain safety requirements to guests; and answer guest questions regarding these directions and requirements.
Ability to stand for extended periods and work in hot kitchen environments.
Must be able to lift up to 50 lbs.