Sous Chef - Flexible Part Time

• Location: Shakopee, MN
• Job Type: Part-Time, Year-Round
• Salary: $27 per hour
• Preferred Start Date: April 6, 2026

Benefits: 

• No benefits are offered initially; potential eligibility may become available with length of service.

Bring your culinary leadership to life at Valleyfair—where we’re Serious about FUN! We are seeking a skilled and motivated Sous Chef to support our Culinary & Catering operations. This role plays a key part in back‑of‑house excellence, overseeing event execution, ensuring high‑quality food preparation, and maintaining strong operational standards. The Sous Chef will assist with purchasing, inventory, administrative needs, and daily culinary functions. This position requires flexibility, including nights, weekends, and event‑based scheduling.

• Plan and execute catering and banquet events, ensuring high‑quality product, accurate inventory levels, and proper forecasting of labor and food needs.
• Ensure all private and internal events are executed to company standards.
• Oversee and assign daily work within assigned cost centers; provide coaching, training, counseling, and performance tracking for team members.
• Prepare documentation to support performance decisions, including promotions, corrective actions, or terminations.
• Uphold company standards for food preparation, presentation, and recipe execution.
• Maintain impeccable sanitation and food safety practices aligned with local and state health department laws.
• Consult daily with the Chef Manager and/or Director of Food & Beverage to ensure successful operational results.
• Assist with planning and executing daily employee meals.
• Plan, cost, and maintain logs of internal catering events; submit reports weekly.
• Train and lead staff in delivering exceptional guest service according to Six Flags Entertainment Corporation standards.
• Serve as a role model by consistently following guest service expectations.
• Address and resolve escalated guest concerns beyond unit-level staff scope.
• Assist in hiring, training, and developing employees to ensure high food quality and operational consistency.
• Ensure all guest service practices meet or exceed established standards.
• Troubleshoot equipment issues quickly to minimize operational disruption.
• Lead and direct Culinary and Catering teams during daily operations; diagnose problems that may arise during events.
• Other duties as assigned.

• Expert knowledge of commercial foodservice operations, BOH procedures, and banquet execution.
• Strong attention to detail, especially when assigning and reviewing staff tasks.
• Proven ability to train, coach, and counsel team members to overcome challenges.
• Strong communication skills for interacting with guests, peers, and health department officials.
• High-level troubleshooting skills for equipment and event‑related issues.
• Ability to execute events efficiently and follow detailed instructions from leadership.
• Skilled at upholding sanitation standards and food safety regulations.
• Proficient with diverse menu items, food preparation methods, and presentation standards.

Education

High school diploma or equivalent required.
Culinary Arts education preferred.

Licenses or Certifications

Valid driver’s license.
ServSafe and ServSafe Alcohol certifications required.

Experience

Typically requires 2–4 years of culinary experience, including at least 4 years in a commercial kitchen environment.
Extensive experience in food preparation, presentation, and back‑of‑house functions.

Equivalency

A combination of related experience, education, or competencies may be considered in place of stated requirements.