Executive Sous Chef — Park Operations, Menu & Budget Lead

Knott's Berry Farm; Buena Park (CA); On-site; USD 70,304 - 90,500; Full time

Job summary

Knott's Berry Farm is seeking an Executive Sous Chef responsible for food production across in-park locations, catering events, and central productions in Buena Park, California. The ideal candidate will possess strong leadership skills and significant culinary experience, overseeing a large kitchen team while ensuring compliance with quality and safety standards.

This role requires an Associate's Degree in Culinary Arts and 6-10 years of relevant experience. Flexibility to work nights and weekends is vital for meeting business needs.

Qualifications

• Working knowledge of international cuisine and food products.
• A minimum of 2 years experience as a pastry chef is highly desired.
• Must read, write and speak fluent English; bilingual in Spanish highly desired.

Responsibilities

• Ensure all food is produced according to quality standards.
• Collaborate with the Executive Chef on menu development.
• Develop and execute yearly budget for assigned cost centers.
• Ensure compliance with health and safety guidelines.
• Manage food ordering and inventory.
• Oversee hiring, training, and performance management of staff.
• Communicate department status to the Executive Chef.
• Commit to guest service in daily work.

Skills

International cuisine knowledge

Pastry chef experience

Knowledge of kitchen equipment

Fluent in English

Bilingual English and Spanish

Event organization skills

Flexible working hours

Ability to pass drug tests

Ability to pass background checks

Education

Associate's Degree in Culinary Arts

Job description

Knott's Berry Farm is seeking an Executive Sous Chef responsible for food production across in-park locations, catering events, and central productions in Buena Park, California. The ideal candidate will possess strong leadership skills and significant culinary experience, overseeing a large kitchen team while ensuring compliance with quality and safety standards.

This role requires an Associate's Degree in Culinary Arts and 6-10 years of relevant experience. Flexibility to work nights and weekends is vital for meeting business needs.