Top 27 Executive chef Jobs in San Dimas, Ca

Executive Chef
Knott's Berry Farm —Buena Park, CA
- $103,200 - $137,600 a year
- Weekends as needed
- Microsoft Excel
- ServSafe
- 5 years
2d
Executive Chef
CCL Hospitality Group —Duarte, CA
- $100,000 - $110,000 a year
- Full-time
- Background check
- Sanitation
- 3 years
- Commuter assistance
- Paid parental leave
Quick Apply
7d
Executive Chef
Great Maple —Anaheim, CA
- $115,000 a year
- Weekends as needed
- 5 years
- Cooking
- Hotel
Quick Apply
Executive Chef
Dreamscape Hospitality —Ontario, CA
- $85,000 - $95,000 a year
- Weekends as needed
- Bar
- ServSafe
- 5 years
Quick Apply
Executive Chef
Eurest —Los Angeles, CA
- $120,000 - $130,000 a year
- Full-time
- Microsoft Excel
- Microsoft Outlook
- ServSafe
- Commuter assistance
- Paid parental leave
Quick Apply
Executive Chef
Wolfgang Puck Catering —Los Angeles, CA
- $95,000 - $100,000 a year
- Full-time
- Background check
- Microsoft Outlook
- ServSafe
- Commuter assistance
- Paid parental leave
Quick Apply
6d
SR EXECUTIVE CHEF (UCI HEALTHCARE) ORANGE CA
Morrison Healthcare —Orange, CA
- $100,000 - $115,000 a year
- Full-time
- Background check
- Hospital
- ServSafe
- Commuter assistance
- Paid parental leave
Quick Apply
Chef de Cuisine
California Institute of Technology —Pasadena, CA
- $88,000 - $98,300 a year
- Weekends as needed
- ServSafe
- Customer service
- 5 years
- Paid holidays
- Health insurance
Persian Head Chef
Habibi Kabob —Upland, CA
- $5,000 - $6,000 a month
- Weekends as needed
- Mid-level
- Ability to lift 50 pounds
- In-person
- Food provided
Quick Apply
8d
BENCH EXECUTIVE CHEF - SOUTH ORANGE COUNTY
Compass Corporate —Orange, CA
- $90,000 - $100,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply
Culinary Manager
Topgolf —Ontario, CA
- $51,700 - $71,303 a year
- Full-time
- Ability to walk for extended periods
- Mid-level
- Bachelor's degree
- Dental insurance
- Vision insurance
18h
Executive Sous Chef
CCL Hospitality Group —Duarte, CA
- $72,000 - $78,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply
Head Chef
Gmj Garcia Inc —Whittier, CA
- $20 - $25 an hour
- Part-time
- Mid-level
- 2 years
- Kitchen
- Employee discount
Quick Apply
Pastry Chef/Head Baker - Full Time
Disneyland Resort —Anaheim, CA
- Weekends as needed
- Bilingual
- 18 years or older
- Mid-level
Lead Baker (Chef Boulanger)
Le Pain Chaud —Pasadena, CA
- $25 - $35 an hour
- Part-time
- 5 years
- Ability to lift 50 pounds
- Bakery
Quick Apply
13d
Chef de Cuisine
Agnes Restaurant and Cheesery —Pasadena, CA
- $75,000 - $80,000 a year
- 12 hour shift
- Sales
- 5 years
- Mid-level
Quick Apply
Chef de Cuisine
Agnes Restaurant & Cheesery —Pasadena, CA
- $75,000 - $80,000 a year
- 12 hour shift
- Sales
- 5 years
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Global Menu & Culinary Manager (Bilingual)
Dine Brands International, Inc. —Pasadena, CA
- $100,000 - $115,000 a year
- Full-time
- Hospitality
- Spanish
- English
Quick Apply
5d
Head Chef (Culinary Project Manager)
A.D. Susman & Associates Inc. —United States
- $25 an hour
- 12 hour shift
- Cooking
- Driver's License
- Travel
Quick Apply
Executive Chef
American Cruise Lines —United States
- Full-time
- Background check
- 6 years
- ServSafe
- Health insurance
- Dental insurance
Quick Apply

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Executive Chef

Knott's Berry Farm -
Buena Park, CA

Apply Now

Job Details

Full-time
$103,200 - $137,600 a year
2 days ago

Qualifications

Vendor relationship building

Full Job Description

Overview:

The Executive Chef is responsible for the efficient and effective management of all food & beverage outlets working alongside the VP and/or Director of Food & Beverage within all areas of the park(s) and reinforcing the KBF and Six Flags Goals and Expectations of Quality. This position is responsible for the overall management of the kitchens, including supervising activities of cooks, coordinating and actively participating in special event operations and monitoring food and labor costs. Coordinates and control the total function of the kitchen pertaining to safety, sanitation, food production and quality assurance within the parks. Provides clear direction, communication, follow-through and effectively leads and manages staff to meet or exceed company and applicable agency standards. Works with other managers to deliver the highest possible customer service and high-volume revenue. The Executive Chef position oversees the main central kitchen and baker, and all 45+ culinary locations in the park. They will oversee a staff of over 50 direct team members and 400 culinary indirect team members. They are responsible for central kitchen cost of sales and indirect park cost of sales, labor and operation supplies. They produce over 200 new menu items per year. They must maintain a 91% safety and sanitation score annually. Demonstrates and upholds core values, while working nights, weekends, holidays and peak seasons according to business needs.

Salary details: $103,200 - $137,600/yr. based on experience

Responsibilities:

Hands-on management of day-to-day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies, and procedures. Manage all key culinary associates, i.e., Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development.
Oversee inventory of food products and coordinates product ordering and receiving within corporate specifications. Maintain clean and orderly kitchens to comply with State and local Health Department regulations.
Performs regularly scheduled product testing of food items to ensure consistency of ingredient profiles, product specification, product presentation, and quality are present. Ensures all quality tools including checklists are available and properly completed per company standard daily. Provides training and development to all culinary staff including Sous Chefs, Managers and Supervisors, to maintain the highest standard of production and food quality. Ensures associate performance is properly managed, utilizing all appropriate means including training, coaching, counseling and discipline. Maintains proper staffing levels for key positions according to business needs.
Administers Corrective Counseling process, training and development, appraisals, payroll accountability Acts as role model. Plan menus, catering packages, and daily specials maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials.
Provide leadership to their key culinary leaders that enforce break and meal periods to subordinates in compliance with park, state, and/or federal guidelines. Creates scheduling for all Central Kitchen associates, ensures time and attendance requirements in accordance with scope of position expectations.
Performs weekly inventory of main central kitchen. Creates requisitioning and purchasing reports within corporate specifications. Maintains effective vendor relationships.
Prepares, receives, and reviews various records and reports including food bid sheets, budget/reprojections, operations reports, cost of sales reports, invoices, schedules, labor reports, POS report, waste sheets, safety reports, performance. Then provides guidance to adjust as needed based on reports.
Prepare reports regarding food and menu analysis. Prepare annual budgeting and ensure all fiscal responsibilities are met. Oversees inventory management to assure all outlets par levels are adequately always supplied.

Qualifications:

Associate's degree / vocational or technical school, emphasis in Culinary Arts / Food & Beverage preferred.
Preferred certifications: ServSafe manager and ServSafe alcohol.
At least 8-10 years or experience as an Executive Chef preferred.
At least 5+ years of prior leadership/management experience overseeing a large group.
Ability to successfully complete required department certifications.
Ability to work without direct supervision.
Proficient in computer skills and software programs such as Microsoft Word and Excel. Recipe costing and writing.
Ability to work nights, weekends, holidays, and peak seasons based on business needs.

Apply Now

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