Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $103,200.00 - $137,600.00
Benefits
competitive salary
Health Insurance
Paid Time Off
Employee Discounts
Training and Development
Retirement Plan
Employee assistance program
Job Description
Knott's Berry Farm is a renowned theme park located in Orange County, California, known for its thrilling rides, family-friendly attractions, and vibrant entertainment offerings. Among its many amenities, the park boasts a variety of dining options, ranging from casual eateries to fine dining restaurants, carefully designed to enhance the guest experience. The park’s culinary services are a vital component of its overall hospitality strategy, emphasizing quality, creativity, and exceptional guest satisfaction. Operating within this exciting environment, the Executive Chef plays a pivotal role in ensuring all food and beverage outlets deliver high standards of culinary excellence that align with both... Show More
Job Requirements
- Associate's degree or vocational or technical school, emphasis in culinary arts or food and beverage preferred
- Preferred certifications including ServSafe manager and ServSafe alcohol
- Minimum 8 years of experience as an Executive Chef or equivalent culinary leadership
- Minimum 5 years of leadership or management experience overseeing a large team
- Ability to complete required departmental certifications successfully
- Ability to work independently without direct supervision
- Proficiency with computer applications including Microsoft Word and Excel
- Strong skills in recipe costing and development
- Willingness to work flexible hours including nights, weekends, and holidays as needed
Job Qualifications
- Associate's degree or vocational or technical school, emphasis in culinary arts or food and 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 Location
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