Kitchen Manager (GASTONIA)

Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the parks Sous Chef, this position plays a key leadership role in supporting the culinary operations across the parks diverse dining venues, catering events, and seasonal festivals.

Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park.

The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds commitment to exceptional guest service and memorable experiences.

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

Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage
Creates and manages schedule based on budgeted attendance and business needs
Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws
Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation.
Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans
Recruits, interviews, hires and trains divisional staff as needed
Ensures the availability of all needed materials and equipment for efficient operation of the department/division
Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment
Other duties may be assigned

At Least 21 Years of Age
High School Diploma or GED
6 - 10 Years Culinary Experience
Ability to manage multiple facilities, foods and logistics distribution development
Knowledge of knives, major kitchen production equipment and bakery and pastry work
Basic computer skills, including Microsoft Outlook, Excel and Word
College or culinary training or extensive cooking and production experience
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