Executive Chef – High-Volume Central Kitchen Leader

Knott's Berry Farm; Buena Park (CA); On-site; USD 103,000 - 138,000; Full time

Job summary

Knott's Berry Farm seeks an Executive Chef to lead all food & beverage kitchens across the park, including central kitchen and 45+ locations. You will supervise 50 direct and 400 indirect culinary staff, drive menu innovation, cost controls, safety, and high-volume service while ensuring top-quality dining experiences.

The role requires extensive leadership, culinary expertise, and the ability to manage food production, safety, and sanitation with strong vendor and budgeting skills.

Qualifications

• Associate's degree / vocational or technical school, emphasis in Culinary Arts / Food & Beverage preferred.
• ServSafe manager and ServSafe alcohol certifications preferred.
• 8–10 years or more of experience as an Executive Chef preferred.
• 5+ years of leadership/management experience overseeing a large group.
• Ability to work nights, weekends, holidays and peak seasons.

Responsibilities

• Hands-on management of day-to-day operations of all food outlet kitchens, enforcing policies and procedures.
• Oversee inventory of food products and coordinate ordering and receiving within specifications.
• Perform product testing to ensure ingredient consistency, quality and presentation.
• Provide training and development to culinary staff, including Sous Chefs and Managers.
• Manage staffing levels and performance, coaching and disciplinary actions as needed.
• Prepare, review budgets, cost analysis and reports; ensure timely procurement and vendor relations.

Skills

Leadership

Budgeting

Menu costing

Staff development

Inventory management

Vendor relations

Food safety

Education

Associate's degree / vocational or technical school

Tools

Microsoft Word

Excel

Job description

Knott's Berry Farm seeks an Executive Chef to lead all food & beverage kitchens across the park, including central kitchen and 45+ locations. You will supervise 50 direct and 400 indirect culinary staff, drive menu innovation, cost controls, safety, and high-volume service while ensuring top-quality dining experiences.

The role requires extensive leadership, culinary expertise, and the ability to manage food production, safety, and sanitation with strong vendor and budgeting skills.