Senior Culinary Director

3 days ago

Buena Park, California, United States Knott's Berry Farm Full time
Executive Chef Job Overview

The Senior Culinary Director will be responsible for the efficient and effective management of all food & beverage outlets, working closely with the VP and/or Director of Food & Beverage to achieve Six Flags Goals and Expectations of Quality.

Duties and Responsibilities
  • Hands-on management of day-to-day operations of all food outlet kitchens, ensuring compliance with all standards, policies, and procedures.
  • Manage key culinary associates, including Sous Chefs and Lead Cooks, through planning and scheduling of work assignments and performance development.
  • Oversight of inventory of food products, coordination of product ordering and receiving, and maintenance of clean and orderly kitchens to comply with State and local Health Department regulations.
  • Perform regular product testing of food items to ensure consistency of ingredient profiles, product specification, product presentation, and quality.
  • Provide training and development to all culinary staff, including Sous Chefs, Managers, and Supervisors, 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.
  • Plan 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.
Requirements
  • Associate's degree or vocational/technical school emphasis in Culinary Arts/Food & Beverage preferred.
  • 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.
  • Ability to work nights, weekends, and holidays based on business needs.
Estimated Salary Range

$103,200 - $137,600 per year, based on experience.

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