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Regional Chef

3 months ago

SANTA CLARA, United States Knott's Berry Farm Full time
Overview:

The Regional Chef will report to the Corporate Chef and will provide financial and operational direction and guidance to the parks with the objective to achieve excellence in quality, innovation, safety, sanitation, and profitability daily.

 

Salary Details: $115,875- $154,500/yr., based on relevant experience

 

The preferred location is at Six Flags Magic Mountain, 26101 Magic Mountain Pkwy, Valencia, CA 91355


Responsibilities:
  • Recruit, develop, and retain strong culinary leadership, including mentoring park level Chefs
  • Work with park Executive Chefs to develop the next level of culinary leadership thru retention programs, internships and talent building leadership programs.
  • Work with park Chefs to develop the food story at each park location, in line with the park and company brand
  • Oversee recipe development and consistency for core items at each park in addition to unique items that reflect the park brand. Ensure all systems for recipe development are in place and being used.
  • Conduct audits of core systems including but not limited to Food Trak utilization, sanitation management, nutritional compliance, validation of batch and master recipes and purchasing compliance
  • Oversee food cost control management, including the ability to use an inventory management systems, cost recipes, measure waste, calculate costs, and analyze and measure changes, trends, and efficiencies.
  • Oversee labor management, including the ability to use scheduling systems, cost out schedules, calculate labor costs, as well as analyze and measure changes and efficiencies.
  • Oversee festival and special events logistics from planning to execution with a focus on consistency and brand standard utilization.
  • Work with Corporate Chef to develop new concepts, innovate new food items and vet out new kitchen technology and equipment.

Qualifications:
  • Associate's degree in Culinary or Hospitality Management is required. Bachelor's degree preferred
  • Sanitation Certificate - Serv Safe or comparable is required. ACF CEC Certification or Equivalent Pro Chef is preferred
  • 8-10 years of progressively increased responsibilities in a food and beverage career path, with at least 5 years in a regional capacity
  • At least 5 years of supervisory/leadership experience
  • Preferred requirements: Broad-based background that includes extensive knowledge of food and beverage operations, preferably in the attractions industry or a closely related field

 

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