Kitchen Manager

About the role

The ideal candidate will support the Executive Chef in overseeing day-to-day culinary operations across park restaurants and food production areas. They will assist with menu development, product selection, and continuous improvement of food quality and consistency.

Responsibilities

• Provide leadership, coaching, and development for culinary team members
• Ensure consistent execution of recipes, presentation, and portion standards
• Monitor and enforce compliance with food safety, sanitation, and health regulations
• Maintain standards for food handling, storage, equipment use, and cleanliness
• Collaborate with management to meet daily operational needs and service demands
• Support purchasing, inventory, and cost control efforts, including minimizing waste and managing food costs
• Assist with commissary production and distribution to support park-wide needs
• Provide support for catering and special events, ensuring smooth execution and quality standards
• Drive improvements in guest satisfaction, food quality, and internal audit performance

Requirements

• Mentor and develop seasonal supervisors, cooks, and culinary team members

Qualifications

• Culinary degree or equivalent experience preferred
• 2+ years of experience as a Sous Chef or similar leadership role in a fast-paced environment
• Experience in multi-unit or high-volume food operations preferred
• Knowledge of food cost controls, inventory, and purchasing
• Experience with menu development and team training
• Strong understanding of food safety, sanitation, and storage practices
• ServSafe Certification (or ability to obtain)

Skills

• Excellent leadership, communication, and organizational skills
• Ability to motivate, coach, and develop teams
• Flexibility to work evenings, weekends, and holidays as needed

Benefits

Not specified

Pay

TBD

Schedule

TBD