Kitchen Manager

Job Status/Type: Full-time, year-round

Position Level: Entry to Mid-Level

Shift/Schedule Requirements: Ability to work various shifts and days including nights, weekends and holiday periods to meet business needs.

The Kitchen Manager at Bay Harbor is responsible for furnishing creativity while motivating others who will contribute to prep work and food preparation when necessary, but who is not reluctant to delegate tasks. Maintains and establishes dining needs to take over operations of kitchen staff.

Benefits:

• 3 weeks paid vacation (6 sick days, 8 paid holidays)
• Several medical coverage options to fit your needs best
• 401K match
• FREE entry to ALL our parks and water parks!

Perks:

• Complimentary tickets for friends and family
• Discounts on food and park merchandise
• Full-time and part-time employee events and gatherings

Key Responsibilities: 

• Train all kitchen personnel to ensure that their duties are being carried out in an appropriate manner.
• Prepare food orders 2-3 times weekly with the main purveyor to maintain appropriate stock levels as well as produce and dairy orders.
• Provide a clean, safe work environment at all times and accordance within state and local health regulations.
• Manage weekly kitchen schedule in accordance to labor modules and edit the modules when deemed necessary.
• Perform weekly inventories to help aide in making sure that all financial and budgetary goals are met.
• Maintain the highest standards of service, food quality, and presentation at all times.
• Adhere to and enforce all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrate commitment to customer service in all aspects of employment.
• Work directly with supervisors teaching them all aspects of the Kitchen Manager position in which they can be considered for future positions.

• 2-4 years related work experience.
• High School Diploma or GED.
• 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 with a heavy focus on being present when the restaurant is open for operations.
• 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.