Kitchen Manager (Sous Chef) — Lead High-Volume Park Kitchens

Carowinds; Marvin (NC); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

3 weeks paid vacation

Medical coverage options

401K match

Free entry to all parks

Complimentary tickets for friends and

Discounts on food and park merchandise

Full-time and part-time employeeevents

Job summary

Carowinds is seeking a talented Kitchen Manager to join our Food & Beverage team. Serving as the park’s Sous Chef, this role leads culinary operations across diverse dining venues, catering events, and seasonal festivals.

Reporting to the Executive Chef, you will oversee daily kitchen operations, uphold food safety and quality standards, and help develop innovative menus while training staff and driving operational excellence to enhance guest experiences across the park.

Qualifications

• 6–10 years of culinary experience required.
• Knowledge of knives, major kitchen equipment, and bakery/pastry work.
• Ability to work nights, weekends, and holidays to meet business needs.
• Pass a mandatory drug test and background check as required by policy.

Responsibilities

• Ensure quality and presentation standards across locations, controlling waste and spoilage.
• Create and manage schedules based on budgeted attendance and business needs.
• Ensure staff are trained and follow safety and sanitation standards per laws.
• Develop and implement menu items, recipes, and product presentation standards.
• Manage ordering and inventory; prepare annual budgets and monitor progress.
• Recruit, interview, hire and train divisional staff as needed.
• Ensure all materials and equipment are available for efficient operations.
• Enforce park policies including safety, attendance and EEO requirements.

Skills

Facilities management

Logistics distribution

Knife skills

Bakery & pastry

Leadership

Education

High School Diploma or GED

College or culinary training

6-10 years culinary experience

Tools

Microsoft Outlook

Excel

Word

Job description

Carowinds is seeking a talented Kitchen Manager to join our Food & Beverage team. Serving as the park’s Sous Chef, this role leads culinary operations across diverse dining venues, catering events, and seasonal festivals.

Reporting to the Executive Chef, you will oversee daily kitchen operations, uphold food safety and quality standards, and help develop innovative menus while training staff and driving operational excellence to enhance guest experiences across the park.