Culinary Operations Team Leader (JACKSON)

Overview:$18.00 per hourTo lead and support the stand supervisors in the successful daily operation of assigned locations while maintaining compliance of all food quality and safety standards, company policies and customer service procedures to create a fun and memorable experience for all guests.Responsibilities:Lead and support a team of stand supervisors and associates assigned to your location(s). Assist in the ongoing training and motivation to deliver high quality customer service.Enforce proper food preparation and handling procedures in compliance with all health department and Food and Beverage Operation policies regarding sanitation. Regularly inspect equipment and work areas to ensure cleanliness and safety.Monitor stock levels and assist in the ordering of supplies as necessary. Ensure that all items are appropriately stored, labeled, handled and rotated.Foster a culture of cooperation amongst the management team to ensure smooth coordination between food preparation and service.Troubleshoot any issues related to staff, equipment, or customer service promptly with upper management to minimize disruptions of service.Enhance the guest experience by maintaining a positive, energetic, and welcoming atmosphere, even during high-traffic periods.Ensure that all guests are treated with respect and receive prompt, friendly, and efficient service. Address any guest concerns or issues in a positive, solution-oriented manner.Regularly walk the dining area to engage with guests using the "2-finger" method—casually and courteously interacting with guests to check on their satisfaction, gather feedback, and address any issues. This method allows for a friendly, approachable manner without interrupting the guest experience.Continually monitor the cleanliness and organization of all units within the assigned area to ensure the safety of all associates and guestsProvide ongoing feedback and support to supervision and associates, ensuring the highest level of performance and teamwork. Implement coaching and foster development plans when necessary.Routinely evaluate associates and provide recommendations for those that are qualified and available for promotion.Comply with all Six Flags policies at all times.Qualifications:Proven experience as a supervisor in fast paced, high pressure environment.Basic knowledge of food safety and sanitation standards; passed/able to pass ServSafe Alcohol and ServSafe Manager.Ability to work flexible hours, including weekends, holidays, and peak season periods.Must be professional, outgoing, energetic, self-motivated, and able to motivate others while displaying a positive attitude.Comfortable with POS System.Strong communication skills.