Six Flags
Kitchen Manager
Six Flags - Manager
Mason · OH
Food/Beverage Management · Restaurant/Catering Management · Chef/Cook
0
6
days ago
In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.
Overview
Kings Island is seeking a talented and motivated Sous Chef to support our Food & Beverage operations across the park. This role partners with the Executive Chef to ensure high-quality food execution, consistency, and operational excellence across multiple in-park dining locations, while also supporting catering and special events as needed.
The ideal candidate brings strong culinary skills, leadership experience, and a passion for delivering an exceptional guest experience in a fast-paced, high-energy environment.
Responsibilities
- Support the Executive Chef in overseeing day-to-day culinary operations across park restaurants and food production areas
- Assist with menu development, product selection, and continuous improvement of food quality and consistency
- Provide leadership, coaching, and development for culinary team members
- Ensure consistent execution of recipes, presentation, and portion standards
- Monitor and enforce compliance with food safety, sanitation, and health regulations
- Maintain standards for food handling, storage, equipment use, and cleanliness
- Collaborate with management to meet daily operational needs and service demands
- Support purchasing, inventory, and cost control efforts, including minimizing waste and managing food costs
- Assist with commissary production and distribution to support park-wide needs
- Provide support for catering and special events, ensuring smooth execution and quality standards
- Drive improvements in guest satisfaction, food quality, and internal audit performance
- Mentor and develop seasonal supervisors, cooks, and culinary team members
Qualifications
- Culinary degree or equivalent experience preferred
- 2+ years of experience as a Sous Chef or similar leadership role in a fast-paced environment
- Experience in multi-unit or high-volume food operations preferred
- Knowledge of food cost controls, inventory, and purchasing
- Experience with menu development and team training
- Strong understanding of food safety, sanitation, and storage practices
- ServSafe Certification (or ability to obtain)
- Excellent leadership, communication, and organizational skills
- Ability to motivate, coach, and develop teams
- Flexibility to work evenings, weekends, and holidays as needed
