Job Description

Manager Chef-Catering Kitchen at Kings Dominion summary:

The Manager Chef-Catering Kitchen leads culinary and operational management to ensure quality, consistency, and financial performance in a high-volume food service environment. This role involves overseeing food inventory, staff training, safety compliance, and collaboration with food and beverage leadership to support events and continuous culinary improvement. The position requires strong leadership, communication skills, culinary expertise, and proficiency with various operational software systems.

Overview:

This position is responsible for leading daily culinary and management operations. Lead and support a positive culture upholding company standards and guidelines. Improve innovations within operations and culinary to maximize financial performance, quality and consistency. Provide operational support to Food and Beverage leadership teams and collaborate with corporate chefs for further culinary progression.

Responsibilities:

• Learn all relevant aspects of the Food Trak system.
• Assists in weekly food inventories and reviewing for accuracy.
• Enters food inventory data into Food Trak weekly.
• Display efficiencies within system programs i.e UKG, Dayforce, Microsoft, Foodtrak
• Develops and implements associate training with regards to equipment and safety within all locations.
• Ensures all temp logs are being kept up to date and that all PPE is in place and being utilized.
• Enters daily waste logs and transfer sheets into Food Trak.
• Collaborating with operating teams to establish and adjust par levels and order accuracy of requisitions.
• Takes a hands-on approach and works in food & beverage locations with leaders and associates.
• Works with the catering team to ensure events are on time and meet the guests' satisfaction.
• Implements quality control standards for food locations and performs inspections to ensure compliance. Reviews department policies and procedures to improve service and efficiency.

Qualifications:

• Ability to pass SERV Safe certification class.
• Ability to pass a SERV Safe Alcohol certification class.
• Experience in a high volume, fast paced environment in the Culinary/Food Industry.
• Experience in menu development, labor, food costs, food presentation, and service.
• Strong Communication skills- Communicates with Positivity-Verbal, non-verbal, and written
• Strong leadership and presentation skills.
• Understanding regulations regarding food safety.
• Strong Computer skills. Experience and functional knowledge of how to use excel, word, and power point.
• Ability to work nights, weekends, and holiday periods to meet business needs.
• Valid Driver’s License Required
• 7+ years of Restaurant/Food/Culinary Management.
• Culinary Degree from an accredited Institution preferred.

Keywords:

culinary management, food inventory, staff training, food safety compliance, menu development, event catering, food cost control, customer satisfaction, team leadership, operations management

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