Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,640.00 - $80,000.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
flexible schedule
Job Description
The hiring organization for this position is a prominent hospitality and entertainment company, managing a large-scale Central Kitchen operation that services various dining locations within a park, hotel, marketplace, and catering events. This Central Kitchen plays a crucial role in the daily culinary production, focusing on delivering high-quality food products with consistent standards in freshness, presentation, and taste. The company is acclaimed for its commitment to exceptional gastronomy, operational excellence, and maintaining strict health and safety standards. It operates with a dedicated team led by Executive Chef and Executive Sous Chef, ensuring seamless coordination for a broad range of dining... Show More
Job Requirements
- High school diploma or GED
- At least 4-6 years of relevant work experience
- At least 3-5 years of supervisory or leadership experience
- Basic computer skills
- California Food Handler's Card
- ServSafe Food Manager level certification required
- Food handler's permit required
- ServSafe Alcohol certification required
- Valid Driver's License
- Ability to work nights, weekends and holidays
- Ability to pass a drug test and background check
- Understanding of kitchen equipment use and maintenance
Job Qualifications
- High school diploma or GED
- College or culinary training, or extensive cooking and production experience
- At least 4-6 years of prior relevant work experience
- At least 3-5 years of prior supervisory or leadership experience
- Basic computer skills including Microsoft Outlook, Excel, and Word
- California Food Handler's Card
- Ability to pass mandatory (or random) drug test as per company policy
- Ability to pass background check including credit, criminal, DMV, previous employment, education and personal references per company policy
- ServSafe Food Manager level certification
- Food handler's permit
- ServSafe Alcohol certification
- Valid Driver's License
- Understanding of major kitchen equipment use and maintenance
- Ability to work nights, weekends and holidays
Job Duties
- Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs
- Creates production lists based on need and delegates according to other members of the culinary team
- Ensures all requisitions are completed in time for delivery to the park, hotel, marketplace, and catering events
- Orders food on a daily basis
- Reviews line schedules
- Counts inventory
- Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently
- Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery
- Standardizes production recipes to ensure consistent quality
- Identifies new techniques and presentations
- Contributes to creation of menus
- Oversees that appropriate maintenance and safety standards are followed
- Ensures kitchen team adheres to state and federal regulations on food storage, handling, preparation and other safety and sanitation codes
- Maintains culinary excellence standards
- Trains, motivates, and manages kitchen personnel and supervises culinary associates
- Monitors recipes and coordinates with Purchasing and Warehouse to maintain essential ingredients and supplies
- Assists Executive Chefs with transfers from Central Kitchen and Packaging Room to outlets throughout the park including catering and in-park needs
- Counsels team members and enforces policies and procedures ensuring departmental compliance
- Creates a positive work environment by leading through example
- Supervises hourly staff, provides work direction, performance reviews, and coaching
- Monitors business flow and reports needs to Executive team
- Checks quality of materials and condition of kitchen equipment
- Follows standard operating procedures for reporting repairs and equipment failures
- Informs Executive Chef of operations irregularities
- Establishes and maintains productive, professional and accommodating relationships within park management and leadership
- Answers incoming kitchen calls professionally
- Completes miscellaneous administrative paperwork
- Maintains effective communication with all staff
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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