Sous Chef
Company: Knott's Berry Farm
Location: Buena Park
Posted on: October 18, 2024
Job Description:
Overview:The Sous Chef assists the Executive Chef and Executive
Sous Chef in the daily activities of the Central Kitchen, including
hands on safety/sani needs, production and presentation of goods
for the park, they assist with par levels, and quality product. -
The Sous Chef oversees the activities of the Central Kitchen staff
in the absence of the Executive Chef or Executive Sous Chef. They
assist with partial inventory counts and some purchasing of
supplies, and cost control. -Salary Details: $66,560 - $72,500/yr.
based on prior experience -
Responsibilities:
- Oversees most daily operation of the Central Kitchen and
packaging room production under the direction of the Executive
Chefs. - Creates production lists based on need and delegates
according to other members of the culinary team. - Ensures all
requisitions are completed in time for delivery to the park, Hotel,
Marketplace, and Catering events. - -Alerts Executive Chefs and/or
other management of any concerns of product shortages, staffing or
safety and sanitation. - Works front line as needed as dictated by
business needs.
- 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. - Standardizes production recipes to
ensure consistent quality. - Identifies new techniques and
presentations. - Contributes to the creation of new and exciting
festival products for the Park's themed events throughout the
year.
- Ensures that appropriate 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 overall cleanliness.
Maintains Culinary Excellence Standards. Trains, motivates, and
manages kitchen personnel and supervises culinary activities as
assigned. - Maintains a safe, hazard free bakery operation,
ensuring that accidents are immediately reported, and accident
reports completed, working directly with First Aid and Security as
appropriate.
- Assists with Monitoring 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.
- Assists with Counsels for team members and ensures appropriate
policies and procedures are followed, ensuring compliance of
departmental standards. - Creates a positive work environment by
leading through example. - Supervises hourly staff and provides
work direction, performance reviews, and coaches the team,
providing re-training as needed. - Monitor's business flow and
reports back any needs to Executive team.
- 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 CP
Kitchen operation.
Qualifications:This position requires the following education and
experience, or an equivalent combination of both: -Education -
-High School Diploma or GED - - - - - - - - - - - - - - - - - - - -
- - - - - - -Experience - -2 - 4 Years Related Culinary Experience
- - - - - - - - - - - - - - - - - - - - - - - - - - -Minimum AgeAt
Least 21 Years of Age - - - - - - - - - - - - - - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - -Qualifications:
- Basic computer skills, including Microsoft Outlook, Excel, and
Word.
- California Food Handler's Card.
- College or culinary training, or extensive cooking and
production experience.
- Understanding of proper use and maintenance of major kitchen
equipment, including stoves, refrigeration, slicer, knives, and
dish machine.
- Ability 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.CertificationDriver's License - -#LI-KB1
Keywords: Knott's Berry Farm, Covina , Sous Chef, Hospitality & Tourism , Buena Park, California
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