What are the responsibilities and job description for the Executive Chef position at Knott's Berry Farm?
Job Summary:
The Executive Chef is responsible for the efficient and effective management of all food & beverage outlets, working alongside the VP and/or Director of Food & Beverage within all areas of the park(s), and reinforcing the KBF and Six Flags Goals and Expectations of Quality.
This position requires a hands-on approach to manage day-to-day operations of all food outlet kitchens, ensuring staff compliance with all standards, policies, and procedures. The successful candidate will oversee inventory of food products, coordinate product ordering and receiving, and maintain clean and orderly kitchens to comply with State and local Health Department regulations.
Main Responsibilities:
- Manage key culinary associates, including 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.
- Perform regular product testing to ensure consistency of ingredient profiles, product specification, product presentation, and quality are present.
- Provide training and development to all culinary staff to maintain the highest standard of production and food quality.
- Administer Corrective Counseling process, training and development, appraisals, payroll accountability, and act as a role model.
- Create menus, catering packages, and daily specials while maintaining financial responsibility for the menu mix.
- Analyze menu and food costs and prepare cost and quality efficient menus/specials.
- Delegate weekly inventory of main central kitchen and create requisitioning and purchasing reports within corporate specifications.
- Prepare 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, and performance reports.
- Oversee inventory management to assure all outlets have par levels that are adequately supplied.
Requirements:
- Bachelor's degree or higher in Culinary Arts or related field preferred.
- Preferred certifications: ServSafe manager and ServSafe alcohol.
- At least 8-10 years of 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 skills required.
- Ability to work nights, weekends, and holidays based on business needs.
