Food & Beverage Sous Chef
Canada's Wonderland
Vaughan, ON
Overview
The ideal Candidate is a graduate of a Post-Secondary Culinary program with experience in a high volume fast paced kitchen environment and will effectively support the Executive Chef with overseeing all aspects of the Commissary, Catering and Park-wide kitchen and food production operations

Qualifications
Minimum 2+ years’ experience as a Sous Chef in a fast pace, multi‑unit facility
Experience with high volume catering coupled with the proven ability to execute
Past experience in food purchasing, warehousing commissary kitchen and stewarding department a must
Completion or working towards Red Seal Trade Qualifications or Equivalent
Prior experience with budgets, cost of sales and pricing
Proven experience with menu development, training and development
Valid Ontario Driver's license is a must
Excellent understanding of food equipment, food storage and food safety practices.
Experience working in a seasonal environment is a plus
Food Handler Certification. Certification for Serve Safe, Smart serve and Proton is an asset
Must be proficient with Word and Excel
Strong organizational and communication skills and ability to motivate staff
Ability to work nights, weekends and holiday periods to meet business needs
Responsibilities

Assist Executive Chef with menu development & selection, supplier selection, purchasing, warehousing and distribution
Hires, trains and develops all production staff for the Food & Beverage Division
Responsible for the quality, consistency, safety and execution of food service preparation and production
Communicates with the full-time management team regarding day to day operational needs
Ensures all assigned locations are compliant with health & safety regulations, equipment safety and the Employment Standards Act
Ensures assigned locations are adhering to proper controls related to food preparation, storage, portion controls, equipment, facility maintenance and inventory.
Monitors service and quality to ensure standards are met
Assist Executive Chef with quality, COS and menus for park operation and catering events
Coach, counsel, and mentor seasonal chefs and cooks
Provides kitchen supervision for the training and development of all seasonal supervisory team members
Optimizes financial results by controlling costs (i.e. food waste, food production)
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
Ability to work on other duties, tasks and projects that may be assigned
Assist Executive Chef with improving food quality, consistency and Everclean audit scores.