Six Flags
From Six Flags's careers page
Status: listed on the employer's own careers page when we last checked (daily). Confirm on their site before applying.
The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities in the Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. As the Manager of the Kitchen responsibilities include maintaining and establishing dining needs to take over operations of kitchen staff, providing culinary and management experience which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs.
Salary Details: $70,304 - $82,250/yr. based on prior experience
Oversees daily operation of the Main Kitchen and can include oversight into all restaurant kitchens including Central Kitchen and packaging room production under the direction of the Executive Chefs. The Kitchen Manager creates production lists based on need derived from product data, sets accurate production pars and delegates accordingly to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. Responsible to order food on a daily basis, provide and adhere to accurate pars for ordering, review line schedules, manages/reduces waste and count inventory.
Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery/served. Standardizes production recipes to ensure consistent quality. Identifies new techniques & presentations. Contributes to creation of menus.
Responsible to ensure that Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and to maintain all restaurant kitchen cleanliness standards. Maintains Culinary Excellence Standards. Trains, motivates, leads and manages kitchen team members and develops culinary team members to excel in their current role.
Monitor’s recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. (Maybe remove yellow highlight?)
Leads from the front and demonstrates manager presence. Coaches team members and enforces appropriate policies and procedures ensuring compliance of departmental standards through restaurant/kitchen walk throughs, enhanced systems/tools and accountability.
Creates a positive work environment by leading through example and provides recognition as appropriate. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training or accountability as needed. Drives the business results and reports back any needs to Executive team; contributes towards achieving the division and restaurant KPI's.
Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the Kitchen operation.
Completes and follows up on the team member completion of all required paperwork/administrative tasks, food safety temperature, hot holding, and cooling logs, sanitation checklists, line charts, and corrective action forms.
Demonstrates and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park’s departments. Answers incoming calls to the Kitchen room with a friendly and professional tone.
Provides clear direction to team members and maintains effective communications with all team members.
Maintains composure during difficult or complex situations.
Conducts themselves according to our core values and ensures team members demonstrate the same performance and behavior.
Ensures recipe updates are entered into back of the house system per standard (Eatec entry, MiFs, Picture Perfects) on a regular basis (monthly updates) working with the Exec Sous Chef and Exec Chef.
High school diploma / GED required.
At least 2-3 years of prior, relevant and comparable work experience required.
At least 3-5 years of prior supervisory/leadership experience.
Basic computer skills, including Microsoft Outlook, Excel, and Word.
College or culinary training, preferred.
Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.
Must be able to work nights, weekends, and holiday periods to meet business needs.
Ability to pass a mandatory (or random) drug test, per 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, but is not limited to, credit, criminal, DMV, previous employment, education, and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
ServSafe Food - Manager level certification required.
Food handler's permit required.
ServSafe Alcohol certification required.
Valid Driver's License.
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