Kitchen Area Manager - Salary: $68,640 - $80,000

The Kitchen Area Manager plays a key role in supporting the Food & Beverage team by overseeing the daily operations of Park Kitchens. This hands-on leadership position ensures food safety, quality, and consistency across all culinary offerings, while also contributing to the creative development of seasonal and core menu items. 

Key Responsibilities 

Culinary Leadership & Menu Development 

• Collaborates with the culinary leadership team on recipe development and seasonal menu planning. 

• Standardizes recipes to ensure consistent quality and presentation across all locations. 

• Identifies new techniques and creative presentations to enhance guest experience. 

• Oversees production lists and delegates tasks to kitchen staff based on operational needs. 

Kitchen Operations & Team Management 

• Supervises daily kitchen operations, including food production, presentation, and service. 

• Maintains a strong working knowledge of all food items and applies culinary techniques consistently. 

• Trains, motivates, and manages kitchen personnel, providing coaching, performance reviews, and re-training as needed. 

• Creates schedules and ensures adequate staffing to meet business demands. 

• Fosters a positive work environment by leading through example and enforcing departmental standards. 

Safety, Sanitation & Maintenance 

• Ensures strict adherence to state and federal food safety regulations. 

• Maintains cleanliness and organization of all kitchen areas, equipment, and utensils. 

• Monitors equipment condition and follows standard operating procedures for reporting repairs or maintenance needs. 

• Upholds Culinary Excellence Standards and promotes safe food handling practices. 

Inventory, Ordering & Budget Management 

• Coordinates with Purchasing and Warehouse teams to maintain essential ingredients and supplies. 

• Establishes and monitors par levels to ensure efficient production and minimize waste. 

• Assists with catering and in-park foodservice needs. 

• Supports cost control strategies and meets budgetary goals. 

Administrative & Communication Duties 

• Completes required administrative paperwork and documentation. 

• Maintains effective communication with all staff, departments, and leadership. 

• Responds professionally to incoming calls, emails, and radio communications. 

• Builds and maintains productive relationships with other departments across the park. 

Qualifications 

• High school diploma or GED required; college coursework or culinary training strongly preferred.  

• Minimum of 4–6 years of relevant culinary or foodservice experience.  

• At least 3–5 years of supervisory or leadership experience in a kitchen or foodservice environment.  

• Strong understanding of food safety, sanitation, and kitchen operations.  

• Proficient in basic computer applications, including Microsoft Outlook, Excel, and Word.  

• Valid California Food Handler’s Card and ServSafe Food Manager Certification required.  

• ServSafe Alcohol Certification required.  

• Valid driver’s license required.  

• Strong understanding of the proper use, cleaning, and maintenance of commercial kitchen equipment, including but not limited to: gas and electric ranges, convection ovens, flat-top grills, deep fryers, refrigeration units, food processors, slicers, mixers, dish machines, and standard kitchen utensils.  

• Ability to work flexible hours, including nights, weekends, and holidays, to meet business needs.  

• Must be able to pass a background check and drug screening in accordance with company policy and applicable laws.  

• Demonstrated experience in inventory management, ordering, and recipe standardization is essential to ensure consistent food quality and efficient kitchen operations.