Sr. Supervisor, Culinary

Key Duties and Responsibilities:

· Conducts daily audits of food service areas, utilizing Six Flags approved audit form

· Works hand in hand with inspectors from both Diversy and Department of Health when on site and corrects immediate areas of deficiencies when observed.

· Assists with Counsels for team members and ensures appropriate policies and procedures are followed, ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor’s business flow and reports back any needs to Management team.

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· Maintains cleanliness and safety in assigned work area and preforms all duties in compliance with all aspects of the State and County health code and Six Flags food & safety standards. Reports all unsafe or unusual conditions to management and supervision.

· Collaborate with chefs and management to plan and develop menu items that are cost-effective and align with the restaurant's goals. Analyze ingredient usage and adjust recipes as necessary to maintain profitability.

· Work closely with management to control costs of goods sold (COGS), ensuring that the kitchen operates within budget.

· Oversee the monitoring and management of inventory levels, ensuring that all ingredients and supplies are adequately stocked to meet production needs without over-ordering. Conduct regular inventory audits and maintain accurate records.

· Other duties as assigned

Skills and Qualifications

· High School Diploma/GED

· College or Culinary Training Preferred

· ServSafe Manager Preferred

· ServSafe Alcohol Preferred

· Ability to obtain Servsafe Manager and Alcohol within 30 Days of employment

· 2 ‑ 4 Years Related Culinary Experience

· Must be at least 18 years of age

· Must be willing to work a varied schedule, including extended shifts, nights, weekends, and holidays as needed

· Familiarity with kitchen equipment, processes, and health and safety guidelines

· Basic computer skills, including Microsoft Outlook, Excel, and Word.

· Available to work 40 hours a week during full time operation and 1-2 work crew days during weekend operation.

· Must be professional, posses effective communication skills, energetic, self-motivated, able to motivate others, assist in park wide projects as required, ability to multi- task, possesses strong leadership skills, and have a positive attitude.

· Must have the ability to stand, sit and walk for prolonged periods.