Sous Chef & Kitchen Manager - High-Volume Park Dining

Carowinds; Gastonia (NC); On-site; USD 60,000 - 80,000; 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

Employee events and gatherings

Job summary

Carowinds is seeking a talented Kitchen Manager (Sous Chef) to join our Food & Beverage team, leading daily kitchen operations across the park’s venues, catering events, and seasonal festivals. Reporting to the Executive Chef, you will develop menus, train staff, uphold food quality, safety and presentation, and drive operational excellence to elevate guest dining experiences.

This hands-on leadership role requires managing high-volume production, scheduling, and adherence to standards, with

Qualifications

• Minimum 6–10 years culinary experience.
• Ability to manage multiple facilities and logistics.
• Pass drug test and background check.
• Willing to work nights, weekends and holidays.

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 trained and follows safety and sanitation standards, per laws
• Develops and implements menu items, recipes and product presentation with standards
• Plays in ordering and budgeting, monitors progress
• Recruits, interviews, hires and trains divisional staff as needed
• Ensures availability of materials and equipment for efficient operation
• Adheres to park policies and demonstrates commitment to customer service

Skills

Leadership

Food quality

Safety compliance

Budgeting

Staff training

Menu development

Education

High School Diploma or GED

Culinary training

Tools

Microsoft Outlook

Microsoft Excel

Microsoft Word

Job description

Carowinds is seeking a talented Kitchen Manager (Sous Chef) to join our Food & Beverage team, leading daily kitchen operations across the park’s venues, catering events, and seasonal festivals. Reporting to the Executive Chef, you will develop menus, train staff, uphold food quality, safety and presentation, and drive operational excellence to elevate guest dining experiences.

This hands-on leadership role requires managing high-volume production, scheduling, and adherence to standards, with