Assistant Culinary Manager

1 week ago

Buena Park, California, United States Knott's Berry Farm Full time

Position Overview:

The Assistant Culinary Manager plays a vital role in supporting the Executive Chef and Executive Sous Chef in the daily operations of the Central Kitchen. This includes hands-on involvement in safety and sanitation protocols, as well as the production and presentation of culinary offerings for various events. The Assistant Culinary Manager also assists in maintaining inventory levels and ensuring product quality.


In the absence of the Executive Chef or Executive Sous Chef, the Assistant Culinary Manager supervises the Central Kitchen staff, ensuring smooth operations.

Responsibilities include assisting with inventory assessments, procurement of supplies, and monitoring cost control measures.

Compensation:
$66,560 - $72,500 annually.

Key Responsibilities:
Oversees daily operations of the Central Kitchen and packaging area under the guidance of the Executive Chefs.

Develops production schedules based on demand and assigns tasks to culinary team members.

Ensures timely completion of requisitions for delivery to various outlets, including catering events.

Communicates any concerns regarding product shortages, staffing issues, or safety and sanitation matters to the Executive Chefs and management.

Participates in frontline duties as required by business needs.

Demonstrates a thorough understanding of culinary goods and consistently applies culinary techniques with expertise.

Ensures that product quality, freshness, and presentation align with company standards through daily inspections prior to delivery.

Standardizes recipes to maintain consistent quality.

Identifies innovative techniques and presentation styles.

Contributes to the development of new and exciting culinary offerings for themed events throughout the year.

Ensures compliance with Maintenance and Safety Standards, and that the kitchen team adheres to state and federal regulations regarding food storage, handling, and preparation, as well as safety and sanitation codes related to culinary tools and kitchen equipment.

Upholds Culinary Excellence Standards. Trains, motivates, and manages kitchen staff while supervising culinary activities as assigned.


Maintains a safe and hazard-free kitchen environment, ensuring that any accidents are reported immediately and that appropriate reports are completed, collaborating with First Aid and Security as necessary.

Assists in monitoring recipes and coordinates with other departments, such as Purchasing and Warehouse, to ensure the availability of essential ingredients and supplies for efficient kitchen operations.


Supports the Executive Chefs in managing all transfers from the Central Kitchen and Packaging Room to various outlets, including catering and in-park needs.

Assists with staff evaluations and ensures adherence to policies and procedures, maintaining compliance with departmental standards.

Fosters a positive work environment by leading through example.

Supervises hourly staff, providing work direction, conducting performance reviews, and offering coaching and retraining as needed.

Monitors business flow and communicates any needs to the Executive team.
Continuously checks the quality of materials and the condition of cooking equipment and devices.


Adheres to established standard operating procedures for reporting repairs or equipment failures to relevant departments.

Informs the Executive Chef of any significant information or irregularities in the Central Kitchen operations.

Qualifications:
This position requires the following education and experience, or an equivalent combination of both: Education

High School Diploma or GED

Experience

2 - 4 Years of Relevant Culinary Experience

Minimum AgeAt Least 21 Years of Age

Additional Qualifications:
Basic computer skills, including proficiency in Microsoft Outlook, Excel, and Word.
California Food Handler's Card.
Culinary training or extensive cooking and production experience.
Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration units, slicers, knives, and dish machines.
Ability to work nights, weekends, and holidays as required by business needs.
Ability to pass a mandatory (or random) drug test, in accordance with Company policy, unless prohibited by state or provincial law.

Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education, and personal references, per Company policy, unless prohibited by federal, state, or provincial law.

CertificationDriver's License

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