Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $103,200.00 - $137,600.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
performance bonuses
Career development opportunities
Job Description
Knott's Berry Farm is a renowned amusement park located in Orange County, California, known not only for its thrilling rides and attractions but also for its commitment to delivering exceptional guest experiences across all facets of the park. As part of its hospitality division, the park features multiple food and beverage outlets, including a premium three-meal-a-day restaurant, room service, and banquet facilities. With a reputation for quality and a focus on guest satisfaction, Knott's Berry Farm places great emphasis on culinary excellence, ensuring that all food offerings meet rigorous standards of taste, presentation, and safety. The park operates under strict... Show More
Job Requirements
- Associate's degree or vocational or technical school with emphasis in Culinary Arts or Food and Beverage preferred
- ServSafe manager and ServSafe alcohol certifications preferred
- 8 to 10 years of experience as an Executive Chef preferred
- Minimum five years of leadership and management experience overseeing large teams
- Ability to complete required department certifications successfully
- Ability to work independently without direct supervision
- Proficiency in computer skills and software such as Microsoft Word and Excel
- Experience with recipe costing and writing
- Willingness to work flexible hours including nights, weekends, and holidays
Job Qualifications
- Associate's degree / vocational or technical school, emphasis in Culinary Arts / Food & Beverage preferred
- Preferred certifications: ServSafe manager and ServSafe alcohol
- At least 8-10 years or experience as an Executive Chef preferred
- At least 5+ years of prior leadership/management experience overseeing a large group
- Ability to successfully complete required department certifications
- Ability to work without direct supervision
- Proficient in computer skills and software programs such as Microsoft Word and Excel
- Recipe costing and writing
- Ability to work nights, weekends, and holidays based on business needs
Job Duties
- Hands-on management of day-to-day operations of all food outlet kitchens
- Implements and enforces all departmental and organizational policies and procedures
- Assures staff compliance with all standards, policies, and procedures
- Manage all key culinary associates, i.e., Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development
- Oversee inventory of food products and coordinates product ordering and receiving within corporate specifications
- Maintain clean and orderly kitchens to comply with State and local Health Department regulations
- Performs regularly scheduled product testing of food items to ensure consistency of ingredient profiles, product specification, product presentation, and quality are present
- Provides training and development to all culinary staff including Sous Chefs, Managers and Supervisors, to maintain the highest standard of production and food quality
- Ensures associate performance is properly managed, utilizing all appropriate means including training, coaching, counseling and discipline
- Administers Corrective Counseling process, training and development, appraisals, payroll accountability Acts as role model
- Plan menus, catering packages, and daily specials maintaining financial responsibility for the menu mix
- Analyze menu and food costs and the preparation of cost and quality efficient menus/specials
- Provide leadership to their key culinary leaders that enforce break and meal periods to subordinates in compliance with park, state, and/or federal guidelines
- Creates scheduling for all Central Kitchen associates, ensures time and attendance requirements in accordance with scope of position expectations
- Delegates weekly inventory of main central kitchen
- Creates requisitioning and purchasing reports within corporate specifications
- Maintains effective vendor relationships
- Prepares, receives, and reviews various records and reports including food bid sheets, budget/reprojections, operations reports, cost of sales reports, invoices, schedules, labor reports, POS report, waste sheets, safety reports, performance
- Then provides guidance to adjust as needed based on reports
- Prepare reports regarding food and menu analysis
- Prepare annual budgeting and ensure all fiscal responsibilities are met
- Oversees inventory management to assure all outlets par levels are adequately always supplied
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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