Kitchen Manager: Lead Culinary Ops & Team Excellence

Six Flags Entertainment Corporation; Buena Park (CA); Vor Ort; USD 70.000 - 82.000; Vollzeit

Zusammenfassung

Six Flags Entertainment Corporation is seeking a Kitchen Manager to assist the Executive Chef in daily kitchen operations at the park. You will help with safety, sanitation, production, inventory, par levels, and staff scheduling while upholding brand standards.

You will oversee production, ensure quality, standardize recipes, manage waste, and coordinate with Purchasing and Warehouse. The role requires leadership, training, and clear communication to drive guest satisfaction and food safety.

Qualifikationen

• High school diploma / GED required.
• 2–3 years of prior, relevant work experience.
• 3–5 years of prior supervisory/leadership experience.
• Basic computer skills, including Outlook, Excel, and Word.
• ServSafe Food - Manager level certification required.
• Food handler's permit required.
• ServSafe Alcohol certification required.
• Valid Driver's License.

Aufgaben

• Oversees daily operation of the Main Kitchen and may oversee other park kitchens; creates production lists and pars, delegates tasks, and manages inventory.
• Maintains knowledge of products; ensures quality, freshness, and presentation meet standards; standardizes recipes.
• Ensures safety and sanitation compliance; trains and leads kitchen staff and develops team members.
• Coordinates with Purchasing and Warehouse to maintain supplies; assists transfers to outlets and catering needs.
• Leads with presence, coaches staff, enforces policies, and drives KPI achievement.
• Maintains equipment and communicates repairs; reports irregularities to executive chefs.

Kenntnisse

Leadership

Supervision

Quality control

Food safety awareness

Communication

Ausbildung

High school diploma / GED

College or culinary training

Tools

Microsoft Outlook

Excel

Word

Jobbeschreibung

Six Flags Entertainment Corporation is seeking a Kitchen Manager to assist the Executive Chef in daily kitchen operations at the park. You will help with safety, sanitation, production, inventory, par levels, and staff scheduling while upholding brand standards.

You will oversee production, ensure quality, standardize recipes, manage waste, and coordinate with Purchasing and Warehouse. The role requires leadership, training, and clear communication to drive guest satisfaction and food safety.