What are the responsibilities and job description for the Executive Chef position at Knott's Berry Farm?
Executive Chef Job Description
The Executive Chef plays a crucial role in the management of all food and beverage outlets, working closely with the VP and/or Director of Food & Beverage to achieve Six Flags' Goals and Expectations of Quality. This individual is responsible for overseeing kitchen operations, supervising cooks, coordinating special events, and monitoring food and labor costs.
Key responsibilities include:
- Kitchen Operations Management: Hands-on management of day-to-day kitchen operations, ensuring compliance with departmental and organizational policies and procedures.
- Inventory Management: Oversee inventory of food products, coordinate product ordering and receiving within corporate specifications, and maintain clean and orderly kitchens to comply with health regulations.
- Product Quality Control: Perform regular product testing to ensure consistency of ingredient profiles, product specification, presentation, and quality.
- Culinary Staff Development: Provide training and development to culinary staff, including Sous Chefs, Managers, and Supervisors, to maintain high standards of production and food quality.
- Leadership and Coaching: Administer corrective counseling, appraisals, payroll accountability, and act as a role model for key culinary leaders.
- Scheduling and Time Management: Create scheduling for Central Kitchen associates, ensure time and attendance requirements are met, and delegate weekly inventory tasks.
- Vendor Relationships: Maintain effective vendor relationships and create requisitioning and purchasing reports within corporate specifications.
- Reporting and Analysis: Prepare various records and reports, including food bid sheets, budget projections, operations reports, cost of sales reports, and invoices.
Qualifications include:
- Bachelor's degree or equivalent in Culinary Arts or related field.
- Preferred certifications: ServSafe manager and ServSafe alcohol.
- Minimum 8-10 years of experience as an Executive Chef or equivalent position.
- Proven leadership experience, ability to work without direct supervision, and proficiency in computer skills and software programs.
