Sous Chef
Canada's Wonderland
Vaughan, ON

CANDIDATE PROFILE: The ideal Candidate is a graduate of a Post-Secondary Culinary program with experience in a high volume fast paced kitchen environment.

SCOPE OF POSITION: Effectively support the Executive Chef with overseeing all aspects of the Commissary, Catering and Park-wide kitchen and food production operations.


  • 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.


  • 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



Human Resource Division, 9580 Jane Street Vaughan, Ontario fax 905-832-7545

Send resume and salary expectations to Susan Edwards, Director of Human Resources

Job Types: Full-time, Permanent


  • Sous Chef: 2 years (Preferred)
  • multi-unit: 2 years (Preferred)