Park Chef - Culinary Operations

Job Overview:
The Park Chef oversees the daily kitchen and catered events operations within Gilroy Gardens Family Theme Park and ensures the highest standards of food production, quality, and presentation. Reporting directly to the Food & Beverage Manager, this role is integral to maintaining the integrity of our culinary offerings. The Park Chef supervises and leads catering staff, kitchen staff, including cooks, prep staff, and dishwashing, fostering a collaborative and efficient work environment. Responsibilities include monitoring food preparation to ensure adherence to recipes and portion control, as well as maintaining inventory levels and coordination of ordering supplies as needed. The Park Chef plays a crucial role in upholding food safety and sanitation practices, training staff accordingly and addressing any kitchen-related issues or emergencies promptly. Strong leadership, communication, and organizational skills are essential for success in this fast-paced environment.

Hours: 1900 hours annually. 40 hours a week during summer operation. 16-32 hours a week during spring/fall/winter operation.

Responsibilities:

• Supervise and lead Kitchen staff, maintaining a cohesive and motivated team.
• Ensure smooth kitchen operations, meeting food safety and quality standards always.
• Oversee food preparation, especially recipe adherence and portion control.
• Monitor inventory levels and order kitchen supplies and ingredients as needed.
• Train catering and kitchen staff in proper food handling, cooking techniques, and safety procedures.
• Coordinate with key Food & Beverage management to ensure timely and accurate food service.
• Address and resolve kitchen-related issues and emergencies promptly.
• Responds to and takes appropriate action to resolve concerns and food complaints from park guests and associates.
• Maintains clear, concise and specific lines of communication between management, associates and other departments.
• Maneuverability and mobility to work in the park.
• Takes steps to ensure that subordinates are trained in all facets of the operation such as service procedure, production flow, equipment usage and cleaning.
• Reviews attendance projections and prepare cooking/prep schedules for efficient operation of the location(s) in the Theme Park.
• Monitors that all safety procedures are followed in the Food & Beverage Department.
• Handles and assists in any emergency situation that may occur.
• Provides associates with necessary information and tools to effectively do their jobs.
• Evaluates job performance of Food & Beverage supervisors and makes necessary recommendations.
• Gives verbal direction and assistance to guests and ensures quality service is given.
• Ensures that all work, guest, storage and services are cleaned in a timely manner and meet local and state sanitation guidelines.
• Notifies maintenance of equipment problems, building repairs, etc. necessary to insure safe and efficient operation.
• Controls costs associated with the department, i.e., food cost, labor cost.
• Reviews requisitioned food products/cleaning supplies from warehouse prepared by supervisors.
• Moves throughout entire Food & Beverage Department regularly to maintain awareness of total kitchen operation.
• Understands and demonstrates proficiency in operational tasks, service/production flow, equipment cleaning and usage, and menu items in the location.
• Performs guest service and food product Quality Control Evaluations.
• Ability to lead associates.
• Consistently displays positive attitude about the park, department, and all associates.
• Regular attendance.
• Ability to work with other people.
• Stay updated on industry trends and best practices to continually enhance departmental performance.
• Assist with planning, costing, and retailing of menu items.
• Monitor the performance of new menus and provide support materials to ensure consistency in preparation and presentation.
• Stay informed about dietary trends and allergen considerations to accommodate diverse guest needs.
• Provides guest service according to Gilroy Gardens Family Theme Park standards when serving the guest or working with subordinates, including initiating guest interactions, answering questions and giving directions.
• Maintains cleanliness and safety in all assigned work areas and performs all duties in compliance with Gilroy Gardens Family Theme Park Safety guidelines and requirements and reports all unsafe or unusual conditions to supervision.
• Meets scheduling availability requirements, including nights, weekends, and holiday periods to meet business needs.
• Meets Gilroy Gardens Family Theme Park attendance requirements as outlined in Gilroy Gardens attendance policies.
• Adheres to Gilroy Gardens Family Theme Park Rules of Conduct including specific costuming and grooming standards as outlined in Employee Guidelines and other park/division specific policies and procedures.
• Perform other duties as assigned.

Qualifications & Skills:

• Bachelor’s Degree or related experience in Industrial Hospitality, Restaurant/Hotel management or equivalent experience.
• 3-5 years’ experience in related experience of multi-unit kitchen management or supervisory role.
• Knowledgeable in the area of food operations and management, health safety, procurement, inventory management, budgeting, accounting, etc.
• Must be at least 21 Years of Age.
• Must possess strong people management skills, including selecting, training, developing and coaching people.
• Excellent knowledge of food safety and sanitation practices.
• Ability to thrive in a fast-paced kitchen environment and adapt to changing demands.
• Proficiency in kitchen equipment operation and maintenance.
• Understanding of food inventory management and ordering processes.
• Computer proficiency with ability to use Microsoft Office Products required.
• Ability to use independent judgment and discretion in supervising various programs including the handling of emergency situations, determining procedures, setting priorities, setting schedules, maintaining standards, planning for future needs, and resolving problems.
• Ability to apply supervisory and managerial concepts and principles; has the knowledge of administrative principles involved in developing, directing, and supervising various programs and related activities.
• 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, 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.
• Ability to work nights, weekends, and holiday periods to meet business needs.
• Must possess a valid Driver's License
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
• Ability to read, write, speak, and understand English at a level sufficient to conduct employee meetings; provide detailed direction to staff, guests, and vendors; and write policies, procedures, reports, and other business-related documents and correspondence.

Certifications:

• ServSafe Manager Certification required or completed during first 30 days of hire.
• ServSafe Allergen Training required at hire or within 30 days of hire.
• RBS certification required or completed during the first 30 days of hire.

Job Type: Part-time

Pay: $30.00 per hour

Expected hours: 16 – 40 per week

Benefits:

• Flexible schedule

Work Location: In person

Salary : $30