Sous Chef/ Kitchen Manager

Carowinds; Huntersville (NC); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

3 weeks paid vacation

401K match

FREE entry to ALL our parks and water

Complimentary tickets for friends and

Discounts on food and park merchandise

Full-time and part-time employeeevents

Job summary

Carowinds is seeking a Kitchen Manager to lead the Food & Beverage team, supporting dining venues, catering events, and seasonal festivals. As Sous Chef, you will oversee daily kitchen operations, ensure food quality, safety, and presentation, and help develop innovative menus.

The role reports to the Executive Chef and emphasizes hands-on leadership, menu development, and operational excellence to enhance guest dining experiences across the park.

Qualifications

• Minimum 21 years old and legally eligible to work.
• 6–10 years culinary experience required.
• Ability to manage multiple facilities and logistics.
• Strong leadership and staff training skills.
• Knowledge of safety, sanitation and food safety standards.

Responsibilities

• 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 staff is well trained and follows all safety and sanitation standards, in compliance with 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.

Skills

Leadership

Menu development

Operations planning

Education

High School Diploma or GED

Culinary training

Tools

Microsoft Outlook

Excel

Word

Job description

Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park’s Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park’s 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.

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

Overview

Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park’s Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park’s 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

Responsibilities

• 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

Qualifications

• 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