Kitchen Manager - Perkins Restaurant

Six Flags Entertainment Corporation•Sandusky, OH

6d•Onsite

About The Position

Cedar Point is seeking an enthusiastic leader to manage the kitchen operation at Perkins Restaurant & Bakery, located at Cedar Point. This leader will maintain effective overall management of Perkins' kitchen operation in accordance with Perkins and Six Flags company operating procedures and policies. They will also ensure the highest quality food is prepared on a consistent basis while achieving all budgetary goals.

Requirements

At least 2 years related experience in high volume restaurant operations
Passionate about understanding and creating an exceptional guest and associate experience like no other
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.
Serve Safe Certified for Food prior to the operating season.

Responsibilities

Ensure all menu items are prepared in accordance to recipe and preparation standards for Perkins.
Maintain a clean, sanitary environment at all times in accordance to state and local health regulations as well as the Resort Foods Service Cleanliness Standards.
Train all kitchen personnel to ensure their job duties are carried out in the proper manner at all times in accordance with Cedar Point and Perkins policies.
Prepare any required reports or food orders in a timely and accurate manner.
Ensure all company and division procedures and policies are being executed in a consistent manner.
Initiate corrective/improvement action as needed or at the manager's direction.
Achieve all financial and budgetary goals.
Perform weekly inventory per Perkins and Cedar Point guidelines.
Perform daily shift temperature line checks.
Analyze and dissect restaurant trends and projections and write a schedule within your budget guidelines.