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Assistant Culinary Manager

2 months ago

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

Position Overview:

The Assistant Culinary Manager supports the Executive Chef and Executive Sous Chef in the daily operations of the Central Kitchen, focusing on safety and sanitation requirements, as well as the production and presentation of culinary offerings for the park. This role includes assisting with inventory management and ensuring product quality.

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

Responsibilities include conducting partial inventory assessments, managing supply purchases, and implementing 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 the park, hotel, marketplace, and catering events.
Communicates any concerns regarding product shortages, staffing issues, or safety and sanitation matters to the Executive Chefs and management.
Participates in frontline operations as needed based on business requirements.

Maintains a comprehensive understanding of all culinary products and consistently applies cooking techniques with skill.

Ensures that product quality, freshness, and presentation adhere to company standards through daily inspections prior to delivery.
Standardizes production recipes to guarantee 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, as well as adherence to state and federal regulations regarding food storage, handling, preparation, and sanitation codes related to culinary tools and kitchen cleanliness.

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 accident reports are completed in collaboration 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 executing all transfers from the Central Kitchen and Packaging Room to various outlets, including catering and in-park needs.

Provides guidance to team members and ensures adherence to policies and procedures, maintaining compliance with departmental standards.
Fosters a positive work atmosphere by leading through example.
Supervises hourly staff, providing work direction, conducting performance evaluations, and offering coaching and retraining as needed.
Monitors business flow and communicates any needs to the Executive team.
Regularly assesses the quality of materials and the condition of cooking equipment.

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

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

Qualifications:
This position requires the following education and experience, or an equivalent combination of both:Education
High School Diploma or GEDExperience
2 ‐ 4 Years Related Culinary ExperienceMinimum Age
At Least 21 Years of Age

Required Skills:
Basic computer proficiency, 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, including stoves, refrigeration units, slicers, knives, and dishwashers.
Ability to work nights, weekends, and holidays as needed to meet business demands.
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 credit, criminal, DMV, previous employment, education, and personal references, per Company policy, unless prohibited by federal, state, or provincial law.

Certification
Driver's License#LI-KB1