8 jobs found

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

Job Description We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

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

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

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

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

Schedule: Full time Availability: Applying To This Requisition Allows You To Be Considered For Multiple Opportunities. Please Provide As Much Availability That Works With Your Schedule. Age Requirement: Must be 18 years or older Location: Woodbridge, VA Address: 14801 Dining Way Pay: $21.75 - $22.50 / hour Job Posting: 01/12/2026 Job Posting End: 02/11/2026 Job ID:R Bring your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchen, you'll lead a team of prep and line cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your leadership, culinary expertise, and attention to detail will be key in managing daily operations and contributing to profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. Responsibilities: Assist the sous chefs in running the kitchen and overseeing the team Follow recipes, use proper knife skills, and apply cooking techniques to ensure consistency Share your knowledge and passion for food with customers by suggesting meal ideas using products from departments around the store Manage employee performance, including training, feedback and development opportunities Requirements: 2+ years of prep or line cook experience Experience leading a team Food safety and quality assurance knowledge At Wegmans, we've always believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive compensation, comprehensive benefits and a wide range of meaningful perks is just the beginning of what defines a rewarding career at Wegmans. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with a 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Our employees have put us high on Fortune 100 Best Companies to Work For list every year since it was first produced in 1998. Discover what it means to work for a mission-driven, values-based company where YOU make the difference. Certain eligibility requirements must be satisfied, and offerings may differ based upon area or the company and/or position. + At Wegmans, we've always believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive compensation, comprehensive benefits and a wide range of meaningful perks is just the beginning of what defines a rewarding career at Wegmans. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with a 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Our employees have put us high on Fortune 100 Best Companies to Work For list every year since it was first produced in 1998. Discover what it means to work for a mission-driven, values-based company where YOU make the difference. Certain eligibility requirements must be satisfied, and offerings may differ based upon area or the company and/or position.

Job Description We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .