Assistant Culinary Manager

2 weeks ago

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

The Assistant Culinary Manager supports the Executive Chef and Executive Sous Chef in the daily operations of the Central Kitchen. This role includes hands-on safety and sanitation responsibilities, as well as the production and presentation of food items for various venues. The Assistant Culinary Manager supervises the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef, assists with inventory counts, purchasing supplies, and maintaining cost control.

Salary Details: $66,560 - $72,500/yr. based on prior experience

Responsibilities:
  • Manages daily operations of the Central Kitchen and packaging area under the guidance of the Executive Chefs. Develops production lists based on demand and delegates tasks to culinary team members. Ensures timely completion of requisitions for delivery to various locations and alerts management regarding product shortages, staffing issues, or safety concerns.
  • Demonstrates comprehensive knowledge of all food products and applies culinary techniques consistently. Conducts daily inspections to ensure product quality, freshness, and presentation meet company standards. Standardizes recipes to guarantee consistent quality and explores new techniques and presentations. Contributes to the development of innovative festival products for themed events.
  • Ensures compliance with Maintenance and Safety Standards, adhering to state and federal regulations concerning food storage, handling, and preparation. Maintains Culinary Excellence Standards and trains, motivates, and supervises kitchen personnel while ensuring a safe and hazard-free kitchen environment.
  • Assists in monitoring recipes and collaborates with other departments such as Purchasing and Warehouse to secure essential ingredients and supplies for efficient kitchen operations. Aids the Executive Chefs in managing transfers from the Central Kitchen to various outlets.
  • Provides guidance and support to team members, ensuring adherence to departmental policies and procedures. Fosters a positive work environment by leading by example and supervising hourly staff, conducting performance reviews, and offering coaching as needed.
  • Regularly assesses the quality of materials and condition of kitchen equipment. Follows established procedures for reporting repairs and equipment failures, keeping the Executive Chef informed of any significant issues.
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 Related Culinary Experience

Minimum Age:
At Least 21 Years of Age

Qualifications:

  • Basic computer skills, including Microsoft Outlook, Excel, and Word.
  • California Food Handler's Card.
  • Formal culinary training or extensive cooking and production experience.
  • Understanding of proper use and maintenance of major kitchen equipment.
  • Ability to work nights, weekends, and holidays as needed.
  • Ability to pass a mandatory drug test, per company policy.
  • Ability to pass a background check for candidates 18 years or older.

Certification:
Driver's License

#LI-KB1

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