Culinary Operations Leader (CHARLOTTE)

Overview :

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 :

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