Cedar Fair Entertainment Company Buena Park, California
Nov 25, 2020Full time
Overview What began as a roadside berry stand and chicken dinner restaurant in the 1920's has evolved into Knott's Berry Farm, one of Southern California's most popular theme park destinations combining world-class thrill rides with traditional family favorite attractions and entertainment. Knott's is also home to Knott's Soak City WaterPark, Knott's Marketplace, and the full-service Knott's Berry Farm Hotel. Knott's Berry Farm is owned and operated by Cedar Fair Entertainment Company, a publicly traded partnership and one of the largest regional amusement-resort operators in the world. The TGI Friday's Kitchen Manager is responsible for the daily operations of the kitchen. They should effectively supervise and manage all kitchen operations; optimizing profits by controlling food costs, production, and labor, and should increase sales through food quality, speed of service and accurately prepared food. Qualifications * Basic computer skills: Microsoft Outlook, Excel and Word. * College or culinary training, or extensive cooking production experience. * Must have minimum of two years as a working chef. Preferred at least one-year supervisor experience. * Candidate should have experience in a high volume, fast paced restaurant environmnet and able to handle multiple tasks at one time. * 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. Responsibilities This position is responisble for: * Overall kitchen operations for T.G.I. Friday's, and dishwashers * Quality and timely perparation and presentation of all food items * Food items produced include plate service for all restaurants as well as bulk hot and cold foods for cateredc events. * All food requistions, storage, preparation, and service of all food products, personnel scheduling, cost control (food cost, labor cost, and other direct costs), inventory control, managing employee performance, interviewing/hiring, ensuring safe food handling practives and quality sanitation levels * Other duties may be assigned.